How to make Gluten-Free Vegan\nJaffa Cakes
Step 1
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.
Step 2
For each cake base, pour a heaped tablespoon of batter in a muffin tin or bun tin.
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Step 3
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.
Step 4
Top each sponge cake with orange jam, spreading the marmalade flat over the bases.
Step 5
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.