JAFFA CAKES (VEGAN)
Delicious vegan homemade version of jaffa cakes
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.