The Jaffa cakes are named after the Jaffa orange variety.
In a bowl, combine almond meal, baking powder, baking soda, potato starch, erythritol, and a pinch of salt. Then, add the soy yogurt and oat milk and whisk the ingredients into a creamy batter.
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For each cake base, pour a heaped tablespoon of batter in a muffin tin or bun tin.
Bake the cakes for 12 minutes at 195°C (380°F). Once they've cooled down, slice the cap of each base to get a flat top.
Top each sponge cake with orange jam, spreading the marmalade flat over the bases.
Melt the chocolate in the microwave or a double boiler. Leave the chocolate to cool and thicken slightly before spooning it over the jam-topped cakes.
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