Vegan Jaffa Cakes

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These zesty orange vegan jaffa cakes are sure to be a hit, go on give them a go!

9 pieces

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Vegan Jaffa Cakes

For the Sponge:

75 g Plain Flour
5 g Dr. Oetker Baking Powder (1tsp)
40 g Caster Sugar
75 ml Soy Milk
30 ml Vegetable Oil (2tbsp)
5 ml Dr. Oetker Valencian Orange Extract (1tsp)

For the Orange Jelly:

1 Dr. Oetker Vege-Gel Sachet
100 ml Water
300 ml Orange Juice
50 g Caster Sugar

To Decorate:

150 g Dr. Oetker Dark Chocolate

preparation

Preparation

Step 1: First things first let’s make the sponge; preheat the oven to 180°C/160°C/Gas Mark 4, grease 9 holes in a bun tray. In a large bowl mix together the flour, Baking Powder and sugar and make a well in the centre. Pour in the milk, oil and Orange Extract and mix together until your mixture is smooth and combined. 

Step 2: Divide the mixture between the 9 holes in your prepared bun tray and pop into the oven to bake for 12-15 minutes until risen and a skewer inserted into the centre comes out clean – your sponge will be very pale in colour. Leave to cool in the tin for 10 minutes and then pop onto a wire rack to cool completely.  

Step 3: Whilst your sponge is baking and cooling let’s make the jelly; pop the water into a bowl and sprinkle over a sachet of Vege-gel and stir until all the vege-gel is dissolved. 

Step 4: Pour the orange juice and sugar into a saucepan and pop onto a low heat stirring until the sugar has dissolved. Pour in the vege-gel mixture and turn the heat up to medium, continue to stir until the mixture begins to boil. Remove from the heat and pour into a baking tin approx. 20x25cm lined with clingfilm. Leave to cool for about 20 minutes and then pop into the fridge to completely cool and set.

Step 5: Once your sponge is cooled use a serrated knife to cut any domed tops off your sponge layers. Once your jelly has set remove from the fridge and using a cutter approx. 5cm cut 9 circles out of the jelly and pop a circle of jelly onto the top of each sponge layer. Pop them in the freezer for about 15 minutes this helps the jelly stick to the sponge so your can dunk them in the chocolate. 

Step 6: Melt your chocolate in the microwave in 20 second bursts stirring between each burst – we recommend a small taller bowl, this makes it easier to dip your jaffa cakes.

Step 7: Dunk your jaffa cakes one at a time into the melted chocolate to coat each one, use a palette knife to smooth any chocolate on top of the jaffa cake if needed. Leave to set at room temperature to prevent condensation forming on the chocolate.

Step 8: Your jaffa cakes are now ready to tuck in to; we do not think they will be around for long! 

Nutritional Information for the recipe Vegan Jaffa Cakes

Per Serving Per 100 g / ml
Energy 867 kJ
207 kcal
929 kJ
222 kcal
Fat 8.74 g 9.40 g
Carbohydrate 28.56 g 30.71 g
Protein 2.36 g 2.54 g

preparation

Preparation

Step 1: First things first let’s make the sponge; preheat the oven to 180°C/160°C/Gas Mark 4, grease 9 holes in a bun tray. In a large bowl mix together the flour, Baking Powder and sugar and make a well in the centre. Pour in the milk, oil and Orange Extract and mix together until your mixture is smooth and combined. 

Step 2: Divide the mixture between the 9 holes in your prepared bun tray and pop into the oven to bake for 12-15 minutes until risen and a skewer inserted into the centre comes out clean – your sponge will be very pale in colour. Leave to cool in the tin for 10 minutes and then pop onto a wire rack to cool completely.  

Step 3: Whilst your sponge is baking and cooling let’s make the jelly; pop the water into a bowl and sprinkle over a sachet of Vege-gel and stir until all the vege-gel is dissolved. 

Step 4: Pour the orange juice and sugar into a saucepan and pop onto a low heat stirring until the sugar has dissolved. Pour in the vege-gel mixture and turn the heat up to medium, continue to stir until the mixture begins to boil. Remove from the heat and pour into a baking tin approx. 20x25cm lined with clingfilm. Leave to cool for about 20 minutes and then pop into the fridge to completely cool and set.

Step 5: Once your sponge is cooled use a serrated knife to cut any domed tops off your sponge layers. Once your jelly has set remove from the fridge and using a cutter approx. 5cm cut 9 circles out of the jelly and pop a circle of jelly onto the top of each sponge layer. Pop them in the freezer for about 15 minutes this helps the jelly stick to the sponge so your can dunk them in the chocolate. 

Step 6: Melt your chocolate in the microwave in 20 second bursts stirring between each burst – we recommend a small taller bowl, this makes it easier to dip your jaffa cakes.

Step 7: Dunk your jaffa cakes one at a time into the melted chocolate to coat each one, use a palette knife to smooth any chocolate on top of the jaffa cake if needed. Leave to set at room temperature to prevent condensation forming on the chocolate.

Step 8: Your jaffa cakes are now ready to tuck in to; we do not think they will be around for long! 

Nutritional Information for the recipe Vegan Jaffa Cakes

Per Serving Per 100 g / ml
Energy 867 kJ
207 kcal
929 kJ
222 kcal
Fat 8.74 g 9.40 g
Carbohydrate 28.56 g 30.71 g
Protein 2.36 g 2.54 g
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