- Serves 8
- 50 minutes
- Difficulty Medium
- 22 Ingredients
Jaffa Cake is such an awesome sweet treat – ask anyone!
The original Jaffa Cake was made by McVities – those same biscuit connoisseurs who developed Digestives – in the 1920s, and were first introduced in the UK. The name Jaffa came not from the suburb in Tel-Aviv of the same name, but from Jaffa oranges which came from the Israeli region. Although they claimed the Jaffa oranges were used to flavour the first cakes, the first inventors also used apricot, sugar and tangerine oil into the sweet middle layer of orange jam. The debate still runs on whether the traditional McVities’ Jaffa Cake is truly a cake, or is a biscuit, but this recipe for Jaffa Cake is definitely the former. Around the world, over 1 BILLION traditional Jaffa Cakes are eaten every year.
The only trouble is that traditional Jaffa Cake recipes tend to be filled with sugar and really aren’t that nourishing.
Until now! You can have your cake and eat it too with this fibre-packed Jaffa Cake recipe developed by whole foods cookbook author Taline Gabrielian.
This Jaffa Cake contains Connect Foods Organic Fibremax to fire up your digestive and immune health, making it easier and tastier than ever to integrate fibre in your diet.
This delicious recipe is vegan, dairy-free, gluten-free, and ideal for detoxing ahead of the warmer months.
We love that Taline has given this Jaffa Cake a breakfast spin making it a delicious and nutritious option for breakfast. Now we don’t think anyone is going to be saying no to breakfast if it means a slice of THIS Jaffa Cake!
If you love the Jaffa flavour, there are loads of other choc orange inspired recipes in MoM Cookclub. Here are just a few:
- Festive Choc Orange Balls (these ones are also healthy, nourishing and almost completely guilt-free)
- Chocolate Jaffa Coconut Slice
- Choc Jaffa Pudding
Ingredients (serves 8)
- 1 cup (100g) almond flour
- 1 cup (130g) buckwheat flour
- 8 medjool dates (pitted and soaked in hot water for 5 mins)
- 1 1⁄2 cup (360ml) canned coconut milk
- 1⁄4 cup cacao powder
- 1⁄2 cup (120ml) rice malt syrup
- 1⁄3 cup (80ml) melted coconut oil
- 2 tsp baking powder
- 1 tbsp Connect Foods Organic Fibremax Chocolate + Probiotic (available at Woolworths and Chemist Warehouse nationwide)
- 1 tbsp vanilla
- 1⁄2 tbsp bicarb soda
- 1⁄2 tbsp salt
- 1⁄2 tbsp cinnamon powder
- 1 small avocado (pitted)
- 6-7 medjool dates (pitted and soaked in hot water for 5 mins)
- 1 tbsp Connect Foods Organic Fibremax Chocolate + Probiotic
- 1 tbsp cacao powder
- 1 tbsp rice malt
- 5 drops orange essential oil
- Orange zest
- Shaved chocolate
- Botanicals (optional)
- Preheat oven to 175°C.
- Add almond flour, buckwheat flour, cacao powder, Connect Foods Organic Fibremax Chocolate + Probiotic, baking powder, bicarb soda, salt and cinnamon to a food processor and pulse to combine.
- Add pitted and soaked dates, coconut milk, vanilla, rice malt and coconut oil to the processor and whizz until combined.
- Transfer mixture into an oiled loaf tin and bake for 40 - 45 mins or until risen, firm to touch and a skewer inserted in the middle comes out clean.
- To make icing, place all ingredients in a high speed blender and pulse till smooth.
- Top cooled cake with icing, zest, botanicals, and shaved chocolate.
- Serve and store leftovers in an airtight container in the fridge. The cake will keep for 2-3 days.
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