As a kid I discovered raspberry ‘jaffa’-cakes whilst on holiday in Spain. I’m not gonna lie, they were a life-changer! Now I pounce on every imported ‘jaffa’ cake style biscuit I spot in supermarkets, wishing that just once I might find an egg-free variety with no luck.
Well, yesterday enough was enough. I had to make my own. And it worked – so well! The only thing I would change about these bad boys (for authenticity rather than taste) is that I would have used raspberry jelly rather than jam as it was not as firm as you would find in a normal Jaffa-cake but taste wise, they were (and yes, I am using the past tense) the BOMB.
No, they don’t look pretty as my chocolate spreading skills most definitely need work but trust me, if you make these, you won’t care what they look like!
- 1 x usual vegan cake batter (I used the basic vanilla cupcake batter from Vegan Cupcakes Take over the World)
- 1/3 jar raspberry jam (Hartley’s seedless is SFV)
- 100g dark chocolate
- Lightly grease a Yorkshire pudding tray (like a large fairy-cake tray) with sunflower oil.
- Pour in batter to half fill each mould and bake at 150ºC for around 8-10mins or until golden and firm in the middle.
- When cool, spread the raspberry jam in the centre of each cake. Refrigerate for 30 mins to set the jam.
- Melt chocolate and spread carefully as not to displace the jam.
- Cool until chocolate is set and then hide them!