Naual Hansen

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Jaffa Cakes (vegan)

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Vegan version of chocolate & orange cookies

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    Since switching to a vegan way of eating, one thing that I was definitely missing very much is classic jaffa cakes. Small cookie size chocolate orange biscuits with a soft cake base, orange jelly taste and a dark chocolate glaze. 

     Those homemade vegan jaffa cakes have a nice soft cake base, a layer of a delicious orange jelly with a gorgeous taste of orange zest, and a crunchy chocolate glaze on top. Orange jelly can definitely be made with a variety of ingredients, but this time I decided to do it with orange juice, agar and orange zest because I got the best results by making it this way. Those cookies taste exactly how I remember them from years ago. The time of preparing and cooking is short, it takes only 12 -13 min for baking (in the convection oven) in 2-3 muffin pans. What takes most of the time is glazing the cookies.

    The thing that makes jaffa cookies recognizable worldwide is the unique print on top over the chocolate glaze. I achieved that print by using a fork, by gently pressing the fork over thickened chocolate glaze while it was cooling down.

JAFFA CAKES (VEGAN)

Delicious vegan homemade version of jaffa cakes
Prep Time 7 mins
Cook Time 12 mins
Course Dessert
Servings 4 servings

Equipment

  • Oven

Ingredients
  

Ingredients for the bisquits:

  • 1.2 dcl of corn flour;
  • 1 dcl of wheat flour;
  • 1 dcl of sugar;
  • 1/2 tsp. of baking powder;
  • 1 tbsp. of vanilla pudding powder;
  • 2 dcl of mineral sparkling water.

Ingredients for the orange jelly:

  • zest of 1 orange;
  • 3.5 dcl of freshly squeezed orange juice;
  • 0.4 dcl agave syrup, or another sweetener by personal choice;
  • 1 tsp. of agar powder.

For the chocolate glaze:

  • 120 gr of dark chocolate;
  • 2 tbsp. of coconut oil with neutral taste.

Instructions
 

Instructions for the batter:

  • Turn on the oven at 190 Celsius degrees.
  • Put all dry ingredients together into a bowl and stir well with a wire whisk. Add sparkling water and stir well. Grease 2 muffin pans with a bit of coconut oil (neutral taste) and pour a bit of batter into each muffin place.
  • Bake biscuits at 190 degrees for 12-13 min. Let them cool down a bit, then gently separate them from the muffin pan with the top of a knife and take them out.

Instructions for the orange jelly and chocolate glaze:

  • In a high speed blender mix together 1 dcl of orange juice, zest of orange and agave syrup ( or sweetener by personal choice).
  • Put the mixture into a pot with the rest of orange juice and agar powder. Bring to a boil while constantly stirring, let it simmer for 1 min. Remove from the heat and pour into a flat tray (covered with a plactic foil). Liquid should form a thin jelly layer with a thickness between 3-4 mm. Let it cool down completely. By using a small glass (or piece of round metal or plastic) cut out round forms (smaller than biscuits in diameter).
  • Melt together chocolate and oil over low heat (or in the microwave).

Assembling:

  • Put a piece of orange jelly over each biscuit, cover with melted chocolate and press the fork twice on top of chocolate glaze to form small squares. Keep jaffa cakes closed in a glass container in the refrigerator for up to 4 days.