This is a childhood favourite of mine, loving the original ‘Jaffa’ cake cookies and now being able to re-create it into an actual cake. What better treat can you have to enjoy at home!
Makes a 9″ round sponge cake or 12 cupcakes
Pre-heat oven to 180C
130g white sugar (you can use brown or coconut sugar however this will make your sponge a little darker)
200g self-raising flour (I haven’t as yet tried it with gluten free flour but will soon)
3/4 tsp baking powder
– Mix the above together
130ml soya milk (or any plant based milk)
75g sunflower oil (coconut oil works just as well)
1/2 tsp vanilla essence
– Mix the dry and wet ingredients together
– Put the mixture into a greased 8/10″ cake tin and bake for 30 minutes.
– When sponge is ready, remove from the cake tin and put on a wired tray for the cake to cool down
1 1/2 cups of orange juice (I use the juice from fresh oranges as well as the zest however fresh store bought juice (with bits) works just as well
4 tsp corn flour
- In a saucepan to heat the orange juice and corn flour, ensuring you whisk continuously. If there are lumps, use a spoon to burst them against the side of the pan, alternatively, once the mix has started to thicken up, you can use a strainer to remove the lumps before pouring the mix into a 8/10″ mould or cake tin that has been covered with a baking sheet so that the liquid does not escape
- Keep the mixture in the fridge for 30 minutes until the mix has set into a firm jelly
Melt 200g of dark vegan chocolate with 50g of vegan butter in a bowl over hot water.
Create Your Jaffa ‘Cake’
- Once the sponge has cooled down, put onto a serving cake dish
- Gently remove the orange jelly and lay on top of the sponge
- Pour or with a knife (depending on thickness of the sauce/ganache) rub the chocolate sauce on top of the jelly and sponge
- Sprinkle orange zest on top of the chocolate
- If needed, put in the fridge to cool for 20 minutes before serving