Sunday 17 June 2018

Vegan Jaffa Cakes

If you haven't heard of Jaffa Cakes before, firstly where have you been?! Secondly, they're the source of great debate. Let me explain, they're a cake (or biscuit), topped with marmalade and a layer of chocolate. They're pretty well known in the UK, and I bet nearly every British kid had a snack pack of these placed in their lunch box for school at one point or another. I decided to recreate these but make them vegan, I used dark chocolate and a simple vanilla sponge for the base, with a dollop or marmalade in the middle. 

Vegan Jaffa Cakes
These Vegan Jaffa Cakes were honestly so easy to make, they just took a little time as you have to bake the sponge base, wait for them to cool before topping with marmalade, then drizzling over chocolate and waiting for that to set. 

Vegan Jaffa Cakes

I highly recommend you give this recipe a go, as you'll be left with a nice amount of Vegan Jaffa Cakes that will make you feel like you're not missing out on anything with the traditional, store bought, non-vegan ones!

Vegan Jaffa Cakes

Total time: 45 Minutes Plus Setting Time
Yield: 15 Cakes
  • 50g Dairy-free Butter
  • 65g Caster Sugar
  • 100g Self-raising Flour
  • 100ml Dairy Free Milk
  • A Few Drops Vanilla Extract
  • A Few Tbsp Marmalade
  • 180g Dark Chocolate
  • 1 Tsp Coconut Oil
Cooking Directions
  1. Preheat your oven to 180˚ celsius.
  2. Line a cupcake pan with cases.
  3. Beat the butter and sugar together until light and fluffy.
  4. Fold in the self raising flour.
  5. Gradually add in the dairy free milk, until a smooth batter is formed, then add the vanilla extract.
  6. Spoon the batter into the cupcake cases, only adding about 1/2 tbsp to each case.
  7. Bake for 12-14 minutes, until the cakes are beginning to turn golden brown.
  8. Allow the cakes to cool in the cupcake tin.
  9. Spoon 1 tsp of marmalade on the top of each cake.
  10. Melt the chocolate and coconut oil together, then spoon it on top of the marmalade (approx. 1.5 tsp chocolate per cake).
  11. Transfer the cakes (still in the cupcake tin) to the fridge and allow the chocolate to set completely (approx. 1 hour).
  12. Once the cakes are set, remove from the cupcake cases and enjoy!

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