Giant Jaffa Cake (vegan recipe)
I used to love Jaffa cakes but with a mission to lower my sugar and wheat intake, I stopped eating them.
So, you can imagine my delight in discovering this healthier variation by The Happy Pear!
I have changed the recipe slightly by lowering the maple syrup amount (the original version was far too sweet) and replacing white spelt with wholemeal spelt flour. It is an easy and very satisfying cake to make.
Lovely served with a good old Irish style cup of tea!
The Base:
250g coconut oil
200g ground almonds
200g spelt flour (wholemeal or white)
280ml maple syrup/agave syrup
3 tsp baking powder
1 tsp sea salt
50ml milk of choice (we use oat milk)
1 ½ tbsp vanilla extract
The orange Jelly:
3 oranges
200 maple syrup
3 ½ tsps agar agar flakes (health food shops sell this)
The Topping:
200g dark chocolate
50g coconut oil
Instructions:
preheat oven to 160 degrees Celsius
- Grease a 23cm springform cake tin with coconut oil
- For the base, melt the oil in a pot over a high heat, then pour into a large bowl.
- Add all other base ingredients and mix until you have even batter. Pour into the springform tin and bake for 40min. It is done when a skewer comes out clean.
- Run knife around the edges. Remove from the tin, allow to cool.
- For the jelly, peel and roughly peel the oranges.
- Put in a pot with the maple syrup and agar agar flakes
- Bring to boil, then simmer for about 10min until the oranges soften, mashing the mixture with a potato masher.
- Sieve into a bowl and leave to cool.
- Once it has set into a jelly, pour on top of the base.
- For the topping, melt the chocolate and coconut oil in a heat proof bowl set over a pot of gently simmering water.
- Pour over your orange jelly and leave to cool.
Tip:
heat up your knife and wipe dry before cutting the cake. This will prevent the chocolate from cracking.