How to make Gaz Oakley’s vegan jaffa cakes

Just because you’re plant-based, doesn’t mean you have to miss out on all your favourites.

For vegans – or really anyone – with a sweet tooth, whip up a batch of your own ‘jaffa cakes’ from Gaz Oakley’s recipe book – and then you can really settle into the age-old debate: Is it a cake or is it a biscuit?

Print Recipe

Nutrition Facts

Vegan jaffa cakes

Amount Per Serving

Calories 100 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Sodium 42mg2%

Potassium 53mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Vitamin A 127IU3%

Vitamin C 5mg6%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Vegan jaffa cakes

Indulge in a few sweet treats!

Course: Party food, Snack

Cuisine: British

Servings: 24

Calories: 100kcal

Author: Gaz Oakley

Equipment

• Baking tray
• Saucepan
• Whisk
• Two non-stick muffin trays
• Mixing bowl
• Heatproof bowl
• Round cutter

Ingredients

For the sponge layer

• Coconut oil for greasing
• 120 ml soy milk
• 55 g vegan spread
• 1 tsp orange essence
• 120 g plain flour (can use gluten-free)
• 100 g unrefined caster sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/4 tsp ground cinnamon

For the orange jelly

• 2 tbsp agar agar flakes
• 120 ml cold water
• 240 ml freshly squeezed orange juice
• 2 tbsp caster sugar

For the chocolate topping

• 200 g dairy-free chocolate finely chopped
• pinch of sea salt

Method

• Make the jelly first as it needs two hours to set. Line a baking tray with cling film. Heat the agar agar and water in a saucepan over a medium heat. Bring to the boil, whisk until the flakes disappear, remove from the heat and add the orange juice and sugar. Whisk until combined, pour onto your lined baking tray and place in the fridge until set.
• Preheat the oven to 180°C (360°F). Grease two non-stick muffin trays with coconut oil.
• Put the soy milk, vegan spread and orange essence into a saucepan and set over a low heat until the spread has melted and everything has mixed together. Combine the flour, sugar, baking powder, salt and spices in a mixing bowl. Make a well in the middle and pour in the orange-milk mixture. Stir well until you have a thick batter. Spoon a couple tablespoons of the batter into each hole in your greased tray. Smooth the mixture level, then bake for eight minutes until lightly golden. Allow to cool slightly in the trays before transferring to a wire rack to cool completely.
• Put the chocolate into a heatproof bowl set over a saucepan of simmering water. When melted, lift the bowl off the pan, allow the chocolate to cool slightly, then stir in the salt.
• Remove the set jelly from the fridge and use a round cutter (just smaller than the cake bases) to cut the jelly. Lift the rounds onto the top of each cake base, then spoon over the chocolate. Spread the coated jaffa cakes out on a plate and allow to set completely in the fridge. It should take about one hour. They will keep for two to three days in the fridge.

Nutrition

Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

Vegan Christmas by Gaz Oakley is published by Quadrille.

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