Vegan Jaffa Cakes

Jelly:

1. Line a baking tray with clingfilm, make sure it goes over the edges, this will help to lift the jelly out later.
2. Place a pan over medium heat and pour the orange juice (roughly 2 Jaffa Oranges juiced), sugar and orange extract.
3. Whisk together to ensure the sugar has mixed in well.
4. Then add in the agar agar powder, whisk and bring the mixture to a boil.
5. Pour the juice into the baking tray and place in the fridge for two hours until it sets.

Cake:

1. Preheat the oven at 180C and lightly grease a muffin tray.
2. Make the flax egg by mixing the ground flaxseed and water and placing in the fridge for 10 minutes until it thickens. (It is important the flaxseed is ground or you’ll end up with an unpleasant taste in each bite.
3. Using a sieve add into a mixing bowl the flour, sugar and bicarbonate of soda. Shake this through so there are no lumps.
4. Add in the flax egg and milk (I have used oat milk) and whisk thoroughly until you have smooth pouring consistency.
5. Pour in 1 to 1.5 tbsps into each muffin slot.
6. Bake in the oven for 12-15 mins until golden brown.
7. Once baked through, if they have risen in the middle, while the cakes are still warm gently press down.
8. Place them on a cooling rack.

Layering:

1. Once the jelly has set, using a small cookie cutter or a bottle top the same size or slightly smaller than the cake, cut out the jelly.
2. Using the clingfilm lift up the jelly and push out the shape.
3. Place these onto the cakes, repeat for all cakes.
4. Set these aside for 20 – 30 mins to allow the moisture from the jelly to fuse the two layers together.

Chocolate:

1. Melt the chocolate in a bowl over hot water.
2. Dip the cakes upside down into the chocolate, alternatively you can pour the chocolate over the cakes.
3. Let these cool down until the chocolate has set.

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