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White Chocolate Raspberry Jaffa Cake

Jaffa cakes are amongst my all-time favorite cookies. Bite-size cakes with fresh fruit jelly and chocolate. Who would say "no" to them? Especially when the jelly is made from raspberries and the chocolate is white! And on top of that, the cakes are plant-based and contain no refined sugar.

If you have already made my Peanut Butter Cookies, you have a sense of what Jaffa cakes are. Three-layer mini cakes of cake sponge, fruit jelly (or jam), and a chocolate coating. Today I am sharing with you a new version of these treats. A raspberry jelly in combination with homemade white chocolate - a true delight for all the senses.


This recipe is:

  • vegan;

  • gluten-free;

  • dairy-free.

The only sweetener in this recipe is maple syrup. You can replace it with honey if desired. No sugar is used. Moreover, the white chocolate coating is prepared from scratch.

Ingredients:

Sponge (identical to the cake sponge for Peanut Butter Cookies):

  • 60 g oat flour

  • 40 g almond flour

  • 40 ml maple syrup

  • 80 ml plant-based milk

  • 10 ml coconut oil (melted)

  • 5 g vanilla

  • 1 g baking powder

  • a squeeze of lemon

Raspberry Jelly:

  • 200 g raspberries (frozen)

  • 30 ml maple syrup*

  • 2 g agar-agar

White Chocolate Coating:**

  • 30 g cacao butter

  • 20 g cashew butter

  • 15 ml maple syrup*

Preparation:

Sponge:

The preparation is described here.

Raspberry Jelly:

  1. In a pan add the thawed raspberries, the maple syrup, and the agar-agar. Mix well.

  2. Place the pan on the stove and bring the raspberry mixture to a boil while stirring constantly. Let it boil for 2-3 minutes before removing it from the heat and transferring it into a container to cool down. The mixture will jellify as it cools down.

  3. When it does, cut round shapes the size of the sponge and place them on top of each sponge cookie.

White Chocolate Coating:

  1. Melt the cacao butter.

  2. Add the cashew butter and the maple syrup and stir vigorously until the three ingredients are well combined.

  3. Wait for the white chocolate to cool down completely and show first signs of thickening.

  4. Pour the chocolate over the raspberry jelly.

  5. Wait for the chocolate to set before indulging in this deliciousness.

Serves around 18-20 cookies (depending on their size, the number can vary).

Tips:

* Or honey.

** You can use (vegan) white chocolate instead. But the proposed plant-based option is truly delicious and easy to prepare, so why not make it?

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Christina (Issy)

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