When I first became Vegan I didn't think I would miss sweet treats. I was Dairy-Free before Veganism anyway so things like Jaffa Cakes were off the menu anyway. Add to this the fact that my first few forays into Plant Based baking we're abysmal fails (a banana loaf that could have been used as a very heavy and effective hammer for example) I kind of resigned myself to the fact I would never again have a sweet treat.

I did however begin to develop a serious hankering for Jaffa Cakes however and so this recipe came about.

I really hope you're better than me at covering them in chocolate though....my pastry chef skills really do need some work.

Makes 12 fair sized cakes.

Special Equipment - A bun tin (you might get away with using a muffin tin but I'd be concerned about the cakes sticking).

Ingerdients:

140g self-raising (self-rising) flour 

4 tsp cornflour (cornstarch) 

90g caster sugar 

160ml unsweetened dairy-free milk 

4 tsp apple cider vinegar 

5 tbsp vegetable oil, plus extra for greasing 

2 tsp vanilla extract 

10 tbsp smooth (peel-free) orange marmalade 

250g dairy-free chocolate 

2 tsp coconut oil 

Method:

In a large bowl, mix together the flour, cornflour and sugar. I would pass the dry ingredients through a sieve to ensure there's no lumps but that's just me, you don't have to.

Add the milk, vinegar, oil and vanilla and whisk everything to combine.

Divide the mixture between the bun tin holes, adding 2 tablespoons batter to each. 

Preheat the oven to 160ºC fan/180ºC/350ºF/gas 4 and grease a 12-hole shallow bun tin with oil. 

Bake for 8–10 minutes until golden brown, then let cool in the tin. 

In a heatproof bowl over a small saucepan of simmering water, gently melt the chocolate with the coconut oil. Remove from the heat. 

Once the buns are cool, place on a cooling rack, over some greaseproof paper and mound a teaspoon of marmalade on top of each one. 

Drizzle over the chocolate until the marmalade is completely covered.

Set in the fridge for at least 30 minutes before serving or store in an airtight container for up to 1 week.