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Giant Jaffa Cake: Biscuit Cake With Orange Jelly and Chocolate Glaze
[Vegan]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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Giant Jaffa Cake: Biscuit Cake With Orange Jelly and Chocolate Glaze [Vegan]

Dairy Free

Vegan

Jaffa Cakes are popular packaged treats in the United Kingdom that are small vanilla sponge cakes layered with orange jelly and a hard chocolate coating. Try out this giant version of the classic treat if you used to eat these desserts and are craving some nostalgia or if you have... Read More

Ingredients You Need for Giant Jaffa Cake: Biscuit Cake With Orange Jelly and Chocolate Glaze [Vegan]

For the Cake Base (Dry Ingredients):

1 1/2 cups self-raising flour
2/3 cup brown sugar
3/4 teaspoon baking powder

For the Cake Base (Wet Ingredients):

1/2 cup non-dairy milk
1/3 cup and two tablespoons melted coconut oil (or sunflower oil)
1/2 teaspoon vanilla extract

For the Orange Jelly:

1/2 cups orange juice
1 tablespoon agar powder

For the Chocolate Topping:

1 teaspoon vegan butter (or 1/2 teaspoon coconut oil)
4.6 ounces vegan cooking chocolate

For Assembly:

Apricot jam or marmalade
1 orange (for the zest/cake decoration)

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How to Prepare Giant Jaffa Cake: Biscuit Cake With Orange Jelly and Chocolate Glaze [Vegan]

Preheat your oven to 360°F.
Add all dry cake base ingredients into a bowl and mix well. Then, add all wet ingredients and mix together so there are no lumps and you get a smooth cake mixture.
Line a baking tin with parchment paper and grease sides with vegan butter. Pour the cake mixture into the tin, spread evenly and bake in the oven for 30 minutes Check with a toothpick if the cake is fully baked (if the tooth pick comes out without any batter sticking to it. the cake should be done).
To make the orange jelly, boil orange juice and then carefully add agar powder to it. Do this slowly and make sure there are no lumps. Cook and stir for another 2-3 minutes making sure the orange juice doesn't boil over. Then pour it into a round mould the same size as the baking tin. Transfer to the refrigerator and let set for at least 30 minutes.
Let the cake cool down before you continue with the next steps.
Then spread 1 tablespoon of marmalade or apricot jam on the top. You need this to make the jelly stick to the cake.
Take the jelly out of the fridge, take it out of its mold, and add on top of the cake.
For the chocolate topping melt chocolate in a bain marie (or carefully in a microwave) and then add 1 teaspoon of vegan butter. Mix together and let cool down a bit. If it's piping hot, it might melt the jelly.
Spread the chocolate topping on the jelly.
If you want to present the cake nicely, add some orange zest on top.

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