These easy-peasy homemade vegan jaffa cakes are made with ready-made jelly pots for a classic British teatime treat. A blend of vegan dark and white chocolate makes the traditional 'milk' chocolate topping.
50gdairy-free block margarine(I use Flora Plant Butter or Naturli Block)
50gunsweetened dairy-free yoghurt(I use soya)
50mlunsweetened plant milk(I use soya)
For the jelly layer:
2potsready-made orange jelly(2 x 125g pots, check it is vegan)
For the chocolate layer:
150gdark chocolate(check it is vegan)
40g vegan white chocolate(I used free-from white chocolate chips)
To make the cake layer:
Preheat the oven to 170°C (fan) / 325°F / gas mark 3. Grease a 12-hole muffin tin.
In a large bowl, beat together the margarine and caster sugar until light and fluffy - use an electric beater if you can.
Mix in the vegan yoghurt and milk, followed by the flour and baking powder. Stir until smooth.
Divide the mix between the 12 holes of the muffin tin. Bash the tin firmly on the work surface to level, then bake for 12-14 minutes until the cakes spring back when pushed. Leave to cool.
To add the jelly layer:
When the cakes have completely cooled, tip the jelly out of the pots onto a chopping board. Use a sharp knife to cut it into slices and lay these slices out.
Use a round biscuit cutter a little smaller than the cakes to cut out circles from each slice of jelly.
Carefully place each slice of jelly onto the cakes.
To make the chocolate layer:
Break the dark chocolate into a microwave-safe bowl, and the vegan white chocolate into a separate bowl.
Microwave the dark chocolate for 30 seconds, then stir and microwave again for 10 second blasts until it has melted. Melt the white chocolate in 10 second blasts - it will need a much shorter time than the dark.
Tip the white chocolate into the dark chocolate and mix together to make a vegan milk chocolate.
Use a piping bag or squeezy bottle to cover each jaffa cake with melted chocolate, tipping it until it spreads right to the edges.
After about 5 minutes, when the chocolate is beginning to set, use a fork to make small indentations on the top of each jaffa cake.