Tea Time Recipes: Jaffa Cake Cake (Vegan Edition)
I’ve always been fond of discovering and reinventing recipes, and so with the world slowly opening up again I was delighted at the chance to flex my creative muscles and do a spot of baking for my friend’s housewarming party at the weekend. It seemed only natural to bring back an old favourite group the ‘Jaffa Cake Cake’ but this time I was going to make it vegan, so that everyone could enjoy it.
One of the pitfalls of a plant based diet to those who are new to it, even from a flexitarian (like myself) perspective is the overwhelming amount of advertising and fads that try and sway you towards buying expensive substitutions and when compared to a box of a dozen large eggs which cost about £2.05 on average (Sainsburys, 2021) and can be used for a week or two compared to a single ‘baking’ portion of aquafaba for the same cost) can seem obsessive, especially when one a budget; especially when every penny counts.
Still there are plenty of alternatives, more natural and sustainable that can be used to make delicious, frugal recipes and much like my original Jaffa Cake Cake recipe I have made sure to create something flavourful that won’t leave you stretching the costs; and some of the ingredients may already be sitting there waiting in your larder.
I propose to you to incorporate the humble chickpea. Whilst more familiar to some as the main component of Hummus chickpea water can easily be incorporated into baking as a tasty, low calorie alternative to egg! In fact a tin of 410g of chickpeas in water (which typically costs me about 55p from the store) is more than enough to create a cake for 8 people and make a yummy curry. Thus making it versatile for further recipes; much like the eggs would have. So here is my vegan version of my jaffa cake cake; although as a reminder of my original Jaffa Cake Cake you are welcome to compare versions as often as you wish.
Vegan Jaffa Cake Cake - Serves 8:
2 x 10″ Round Baking Tin - I recommend using non stick tins as it saves on the washing up and allows you more time to enjoy tasting. Or some greased and lined tins. *Remember to use vegan dairy free spread if greasing these)
1 Mixer - I use my Kenwood chef to make sure everything is very light, bubbly and smooth but you can do this by hand with a mixing bowl and metal whisk if you don’t have one).
A metal colander and bowl to drain the chickpeas.
1 can of 410g of Chickpeas
1 bag of Tesco Vanilla Flavour Sponge Mix* (Although the pack says this is only vegetarian by not adding eggs into this mix you are still making a vegan cake). Or if you want to make one yourself from scratch here’s a great source.
4 tubs of fruit based orange jelly (or jello to the US)** Hartley’s have recently launched a 10cal range which are all free of pork gelatine making them vegan friendly).
2 Bars of Dark Chocolate *** (Make sure not to have any with milk as this won’t be vegan).
1. Pre-heat the oven to 190°C/Fan 170°C /Gas Mark 5.
2. Drain the chickpeas from the tin into a bowl using the colander and put the chickpeas to the side or into the fridge to use for another recipe.
3. Empty the cake mix into the mixing bowl gradually adding in the chickpea water.
3. Mix with a handheld whisk for 2 minutes until smooth or with your Kenwood chef for about 2-3 minutes. The mixture should be bubbly but thick enough that it holds.
4. Divide the mixture equally into the two tins and bake in the centre of the oven for 20 minutes until risen and golden brown.
1. Open your jelly pots and pour them into a bowl.
2. Leave them to set in the fridge for about 20-30 minutes; You know it has set when there is a nice consistent orange texture and the jelly ‘wobbles’ but is firm in the centre. Unlike gelatine based jelly this process is usually a lot quicker which makes it ideal for baking for same day events.
1. Remove from the two sponges from the oven and allow the tins to cool for for 15 minutes before turning out onto a cooling rack. Chickpea sponges take a little longer to set as they bind together differently, but I usually use this time to do a little washing up. You want to preserve the shape before you take them out the tins, so to avoid a cracked sponge where possible.
2. Carefully place the base of your cake onto a plate. It should be facing the same way up as it was in the tin.
3. Take the jelly out of the fridge and with a desert spoon begin spreading this onto your base; you can add this as a whole circle or spread it evenly over the sponge using a palette knife. Be careful to avoid it leaking out of the sides.
4. Cover the jelly sponge with the other sponge to create a lid and lightly score the surface with a knife to create the crossed effect of a jaffa cake.
5. Break the chocolate into squares into a small bowl or the measuring jug and melt in the microwave or on the stove for 30-40 seconds.
6. Once melted gently pour the mixture onto the lid of the cake and smooth it down with the palette knife to cover the lid of the cake.
7. Reapply the hatched pattern with your knife and leave the cake in the fridge to set for 30 mins or so before eating.
8. Once the chocolate is set the cake is ready. The top of the cake should be smooth and hard and a nice dark consistency. Serve and enjoy :)
I always think it taste best when it’s fresh but if you’re a smaller party, or aren’t ready to eat 8 slices, it can be left in the fridge for up to 3 days. Serve it it with a nice cup of warm tea and your favourite china set. I like mine milky with two sugars; with hazelnut milk if having a complete vegan service :)
So how did you get on? Please let me know in the comments and check through my blog for more vintage and traditional recipes; including those which are adapted especially for plant based diets :)
