Only the best British biscuit/cake EVERRRRRRRR!
HI there! I am so super excited to share this recipe with you guys. If you're not familiar with the British Jaffa Cake, you have been missing out a TON in life! Before I went Vegan, these were by far my favorite snack. Anytime I'd go over to Scotland or London, you KNOW I was stacking up for my entire stay, and boxes on boxes were stuffed in my suitcase. To break it down for those who have not had this magical biscuit, picture this: A soft, thin spongy biscuit, with a sweet orange gel layer, topped with creamy, Milk chocolate. Mouth. Is. Watering. Always.
When I went in May, it hit me that I could no longer eat these perfect little treats. I was so heartbroken, and then realized that 99.9% of my favorite British snacks contained either eggs or milk, and that meant no more snacks for vegan me. I miss you Chocolate Orange </3
BUT, that just meant I had to make my own version at home. AND bonus for you gluten free peeps- this one is 100% Gluten Free, which makes it [mentally] easier for me to eat even more of 'em guilt free. No gluten means not as fattening, right? No? Whatever. Let me liiiiive.
So here you have it. The most perfect,vegan + gf Jaffa cake. Made in NYC, and super duper easy. My heart no longer aches for these cakes that are SO far from me, and these are Vegan friendly. I can now enjoy the perfect vegan snack wheneverrrrrrrr I want! Ryan already requested for these be made daily (insert eye roll emoji here).
Thanks for reading & enjoy! xx Sam
I N G R E D I E N T S:
- 1/2 cup of All purpose Gluten free flour
- 1/3 cup of Almond flour
- 1/2 tsp of baking powder
- 1/4 tsp of sea salt
- 3 Tbs of coconut oil, melted
- 3 Tbs of pure maple syrup
- 1/4 cup of almond milk
ORANGE JELLY LAYER
- 1/2 cup of orange juice*
- 1 Tbs of pure maple syrup
- 1/2 tsp of agar agar powder
- ~1/2 cup of vegan chocolate chips
- 1 Tbs of coconut oil
SPONGY LITTLE CAKES: Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together the flour, almond flour, baking powder & salt. Next, pour in the coconut oil, milk & maple syrup. Give it a good mix to combine, and scoop about 1 - 1 1/2 Tbs of batter into an oiled muffin tray. It will make about 12 in total. (Note: They are going to rise, so don't overload with batter!). Pop in the oven and bake for 10 minutes. Test with a toothpick, and let cool completely before assembling.
ORANGE JELLY: Add all the jelly ingredients into a small sauce pan and heat over medium/high. Whisk continuously, until it comes to a boil. Let boil for just a few moments while whisking, and kill the heat. Pour into a large, wide bowl OR a rimmed plate. Pop in the fridge to cool completely. It will become one sheet of a jelly layer.
ASSEMBLE!: With a small round object, cut out small circles of jelly to place on top of each little cake. I used the cap of a soy sauce bottle, but alternatively you can just cut out with a knife! Melt the chocolate & coconut oil in a double boiler or microwave at 20 second increments while stirring well between. Let it cool just a bit before topping. Top with chocolate and place in the fridge to cool/harden. Enjoy now, or store in an airtight container in the fridge!
*Notes: If you don't want to go through the steps of making the jelly layer (which in my opinion ROCKS!), you can use an orange jelly from the store. Also, I tested it with a small container of fresh squeezed orange juice from Whole Foods, and just a few oranges I juiced myself. I found that the carton of Orange juice from the store worked & tasted way better. Maybe it's from the pulp setting? Not sure, but all to your preference! Just make sure if you do buy a carton as well, try to avoid one filled with added sugar and preservatives :) Thank you to Nadias Healthy Kitchen for perfecting this fab recipe & sharing with the world!