Vegan Jaffa Cakes
coconut oil melted
For the jelly
fresh orange juice
agar agar flakes
Add the agar agar, orange juice, orange zest and 2 tsp of sugar to a saucepan over medium heat.
Bring to a boil then pour in to a medium sized casserole dish and allow to cool then chill in the fridge for 2 hours.
Preheat the oven to 180c.
Mix the ground almonds, flour, baking powder and sugar together in a large bowl.
Stir through the coconut oil, vanilla and milk. Add a splash more milk if needed.
Divide the mixture between the holes of a nonstick bun tray or a normal muffin tray.
Bake for 8-10 minutes until lightly golden and springing back to the touch.
Allow to cool in the pan and then pop out and allow to cool completely on a baking rack.
Once ready to assemble, melt the dark chocolate in a double boiler.
Use a circular cutter smaller than the sponge base to cut out circles of jelly and place them on top of the sponges.
Use a spoon to spoon over the dark chocolate.
Allow to cool then transfer to a container and let them set in the fridge for an hour before serving.
Keep stored in the fridge for that crisp dark chocolate!