I used to love Jaffa cakes but with a mission to lower my sugar and wheat intake, I stopped eating them.
So, you can imagine my delight in discovering this healthier variation by The Happy Pear!
I have changed the recipe slightly by lowering the maple syrup amount (the original version was far too sweet) and replacing white spelt with wholemeal spelt flour. It is an easy and very satisfying cake to make.
Lovely served with a good old Irish style cup of tea!
250g coconut oil
200g ground almonds
200g spelt flour (wholemeal or white)
280ml maple syrup/agave syrup
3 tsp baking powder
1 tsp sea salt
50ml milk of choice (we use oat milk)
1 ½ tbsp vanilla extract
The orange Jelly:
200 maple syrup
3 ½ tsps agar agar flakes (health food shops sell this)
200g dark chocolate
50g coconut oil
preheat oven to 160 degrees Celsius
heat up your knife and wipe dry before cutting the cake. This will prevent the chocolate from cracking.