Everyone knows Jaffa Cakes – a fluffy biscuit, topped with refreshing orange jelly and covered in a delicious chocolate shell! As you might know, one of my favorite things to do is remake traditional desserts and not only create a vegan version but also make them healthier. No refined sugars/flours and no to little oil. Treating yourself without the guilt-feeling – that’s my mantra! 🙂
I’m normally not a huge fan of the orange-chocolate combination, but oh boy, these Vegan Jaffa Cakes are something else! The biscuit is not only extremely fluffy and light, but also completely oil-free! The secret ingredient is unsweetened apple sauce, which, no worries – you don’t taste at all! 🙂
The orange jelly in regular Jaffa Cakes is usually made with gelatine, but instead I used apple pectin, which made it really jelly like. It was the first time that I used apple pectin (usually I go with agar agar) and I was surprised how well it worked. Some people claim that agar agar has a bit of a fishy aftertaste, which I wanted to avoid at any cost. So apple pectin was my go to!
I bought it for cheap in a small German health food store, and it should be available almost in every health food store as it’s a pretty common plant-based ingredient to thicken jams or health supplement to add fiber to your diet. However, in case you can’t find it, you can always order it online here, or use any agar agar powder instead that you like.
The orange jelly version I made is really simple and healthy. It gets most of its sweetness naturally from the fresh orange juice, with a little extra sweetness from maple syrup.
The best part about Jaffa Cakes in general and my Vegan Jaffa Cakes, is probably the chocolate shell. To get that extra orangy kick and because I’m absolutely OBSESSED with the brand I used the iChoc Almond-Orange chocolate which is heavenly tasty! Imagine a smooth darker ‘milky’ chocolate slowly melting in your mouth, filled with rich orange flavor and crunchy almond pieces. YUM! 🙂
My non-vegan family likes this chocolate so much that they finished a few bars in 2-3 days (including my grandma) and I have to admit, even for skeptics, this chocolate is so so good! I’ve used the iChoc classic chocolate in my Vegan Kinder Bueno recipe already and you guys LOVED it – so make sure to check it out! 🙂
If you have been vegan for a while or simply try to avoid dairy, you know the struggle when it comes to chocolate. Yes, dark chocolate is great, much more healthy and by now I really love it, but let’s just say the creaminess and smoothness of milk or even white chocolate is a whole other level. Luckily, the brilliant, smart and amazing people over at iChoc have been thinking the same and developed INCREDIBLE vegan chocolates in all the flavors you could ever wish for (milky, white vanilla, cookie, almond-orange and even nougat crisp)!
What’s the secret? Well, actually it’s pretty simple. Instead of using normal dairy, they just use rice milk and tweak the ingredients a bit… 🙂 pretty awesome, huh?
Their almond-orange chocolate is just delicious and I highly recommend it for these Jaffa Cakes. It just adds that little bit of extra yumminess that would be missing with just normal dark chocolate. In case you’re not sure where to find them in the US, I saw that you can order them online on Amazon in 10 packs: iChoc Almond Orange
For other countries, if you can’t find any stores next to you that carry this chocolate, you can always write them on Facebook or Instagram and ask about the distributor in your country. I know that they sell them in over 30 countries worldwide (most of the European Union, Canada, Israel, etc.) and in their online shop! 🙂
I’m really excited about this Vegan Jaffa Cakes, so if you decide to give these beauties a try, let me know! Leave a comment and rate them – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing & sharing what you come up with. Lots of love and enjoy! ♥
- Bisuit base:
- ½ cup almond flour (ground almonds)
- ⅓ cup GF all purpose flour
- ½ tsp baking powder
- pinch of salt
- ¼ cup unsweetened apple sauce
- ⅛ cup maple syrup
- 1 tsp orange zest, grated
- ½ tsp vanilla extract/essence
- ¼ cup plant-based milk
- ½ cup orange juice
- 2 Tbsp maple syrup
- 1 Tbsp orange zest, grated
- 1 tsp apple pectin OR agar agar
- 200gr iChoc Almond-Orange Chocolate
- Place the dry ingredients into a sieve that sits on top of a bowl and sieve until all the flour is inside the bowl. Whisk together.
- In a separate bowl, add all the remaining wet ingredients and mix together.
- Slowly add the wet to the dry ingredients and mix together until you have a smooth batter.
- Preheat the oven to 175°C/350°F and slightly grease a muffin silicone tray.
- Add about a heaping tablespoon into each mould until all the batter is gone (should make around 12).
- Place them in the oven and bake for 8-10 minutes. Once done, remove from the moulds and set aside.
- In the meantime, prepare the jelly. Add all ingredients to a saucepan and boil over medium heat. Let simmer for 1-2 minutes. Place a drop of jelly on a baking sheet or into the cleaned muffin tray and set to chill in the fridge.
- Once the jelly drops firmed up, place one drop on top of each biscuit.
- Melt your chocolate and pour over each cake. Set back into the fridge and enjoy!
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