Vegan Jaffa Cakes

Those pretty round cakes with a fruit jelly on top covered in chocolate, yeah, I'm talking about Jaffa Cakes and I've been craving them so badly, but I haven't found any vegan version available, so as usual, I decided to make it by myself.


And today I'm sharing this recipe with you if you are craving them too or if you are looking for a new dessert which is great to have on hand or grab it with you anywhere, like having a small cake everywhere with you.


Take a closer look on the Jaffa Cakes :)


Jaffa Cakes are biscuit-sized cakes introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. The most common form of Jaffa cakes are circular, 2 1⁄8 inches (54 mm) in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured jam and a coating of chocolate. Jaffa cakes are also available as bars or in small packs, and in larger and smaller sizes. The original Jaffa Cakes now come in packs of 10, 20, 30, or 40, having been downsized in 2017 from 12 or 24 per pack.


Because McVitie's did not register the name "Jaffa Cakes" as a trademark, other biscuit manufacturers and supermarkets have made similar products under the same name. The product's classification as a cake or biscuit was part of a VAT tribunal in 1991, with the court finding in McVitie's favour that the Jaffa cake should be considered a cake for tax purposes. In 2012 they were ranked the best selling cake or biscuit in the United Kingdom.*source


Find the recipe below!

Prep: 20 min

Cook time: 20 min

Level: medium

Servings: 10-12 biscuits

Calories per serving: 122 kcal

Find the recipe & nutrition facts below :



For the cake base:

  • 2/3 cup all-purpose flour (125 gr.)

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 3 tbsp oil

  • 3 tbsp liquid sweetener (maple syrup, agave, honey)

  • 5 tbsp soy milk (or any other plant milk)

For the sour cherry jelly:

  • 1/2 cup sour cherry juice

  • 1 tbsp sugar (or any other sweetener)

  • 1 tsp agar agar

For the chocolate glaze:

  • 1/2 cup chocolate (chopped)

  • 1 tbsp oil



Method:

Step 1: Preheat the oven to 180°C (350°F). Grease muffin tin (or if you don't have one just bake it in any type of form and then with a ring or glass cut circles.

Step 2: In a large bowl, stir together flour, baking powder, and salt. Pour in the oil, sweetener, and milk. Mix well to combine.

Step 3: Then fill the batter into the prepared tin and bake for about 8-10 minutes, or until a toothpick inserted into the middle comes out clean. Let cool them cool completely.

Step 4: Now, let's prepare the sour cherry jelly. In a small preheated pan add in all the ingredients, bring to boil, and boil for around 3-5 minutes. Pour in a larger tin, so the jelly covers it all and fills the tin with height around 1-2 cm. Let it cool down completely.

Step 5: Once the jelly has cooled down and thickens, with a smaller (than your cake base) ring or glass cut circles.

Step 6: Then top each base cake with a jelly circle.

Step 7: Melt chocolate and add oil, mix well until dissolves completely.

Step 8: Pour on top of your cakes to cover them with chocolate glaze, then let them cool for a few minutes.

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