It was my husband’s birthday yesterday, and as he often pines for Jaffa Cakes (as well as pies), I thought I’d try my hand at making some. They’re one of those very British products that I’ve never spotted for sale in Sudbury, so we’ve occasionally ordered them online from The Scottish Loft in Niagara-on-the-Lake. And I’m sure they’re available at all other good British import stores too
I’d bookmarked a vegan Jaffa Cake recipe a long time ago and saved it to my collection in onetsp. I couldn’t locate the web site for that particular version but found what may be the original recipe here, helpfully converted to cups. Although I prefer to weigh my ingredients for baking, my scales are so unreliable so I was happy to get out the measuring cups. I just had to do a little hunting for ingredients beforehand. My husband is diabetic, so I wanted to make a reduced sugar version.
North American recipes typically don’t seem to use self-raising flour, so I wasn’t surprised to only find one brand at the grocery store–Brodie self raising cake & pastry flour. We’ve been moving over to Stevia in our house instead of Splenda, but as I still have a big bag of Splenda to use up, it was destined for the Jaffa Cakes instead of castor sugar. For a marmalade substitute I picked Smucker’s no sugar added orange spread. This is actually a mix of fruit and concentrated white grape juice. The chocolate chips were regular old semi-sweet President’s Choice ones, so we couldn’t avoid the sugar entirely
The recipe is supposed to make 12-15 cakes. I ended up with 12, because I couldn’t be bothered greasing an extra tray So, our Jaffa Cakes were on the fat side–as was I after scooping all the spare chocolate mixture out of the pan I followed the baking time exactly, using the middle oven rack, and it worked perfectly.
These were really simple to make. The only slightly fiddly bit was spreading the ‘marmalade’ onto the bases. Here is my version.
Vegan, reduced-sugar Jaffa Cakes
1 cup self-raising flour
1/2 cup Splenda
100 ml soy milk
50ml canola oil (rapeseed oil if you’re in the UK)
1 tsp vanilla extract
3/4 cup chocolate chips
1/3 cup dairy-free margarine
grated zest of half an orange
marmalade or equivalent–about 1tsp per cake
Grease a bun tray and pre-heat oven to 180°C/350°F/gas 4
For the base, mix flour and sweetener until just combined. Then add the milk, oil, and vanilla extract. Spoon into tray and bake for about 8 minutes.
Cool in the tray for 2 minutes, the remove the cakes to cool on a wire rack. When they have completely cooled, spread a thin layer of marmalade over each cake.
For the chocolate topping, melt margarine and chocolate chips over a low heat, stirring constantly. Then remove from heat and add the orange zest.