Ingredients

• 200ml soy milk + 1 tbsp lemon juice (or vinegar)

• 175g caster sugar

• 80ml vegetable oil

• 2 tsp vanilla

• 200g self- raising flour

• 1 tsp baking soda

• ½ tsp salt

• 150ml water

• 3 tbsp orange juice

• 15g sugar

• Zest of 1 orange

• 6.5g/ 1 sachet vege-gel (this is a vegan alternative to gelatine by Dr Oetker *not spon* but you can use other vegan gelatine alternatives)

• 150g melted dark chocolate

Method

1. Preheat oven to 180C

2. Combine soya milk and lemon juice and stir to make the soya milk curdle to become buttermilk.

3. Combine the sugar, oil, vanilla and buttermilk.

4. Fold in the flour, baking soda and salt.

5. Pour evenly into 12 cupcake cases in a muffin tray.

6. Bake for 15 mins.

7. Leave to cool. When completely cool cut in half horizontally so that you have two discs (see picture below). Place on a flat surface cut side up.

8. To make the jelly: mix together the sugar, orange zest, water and juice, sprinkle the vege-gel on the top and mix. Heat to boiling point in a saucepan. Take off the heat and pour into a jug. Keep stirring to ensure there are no lumps and slowly pour little blobs into the centre of each sponge disk. Continue pouring into each disc and topping up with the blobs so that the gel is used up. Put in fridge for 20 mins.

9. Melt dark chocolate by 30 second blasts in microwave to chopped chocolate in a microwave proof jug.

10. Pour chocolate over the jel discs and spread over whole cake to create Jaffa cake look.

    To make large jaffa cakes, you can pour the cake mixture into 3 8in cake tins and bake for 15mins and follow the rest of the instructions except don’t cut them in half.