Jaffa Cakes

Sponge layer

• 1/4 cup brown rice flour 

• 2 tbsp tapioca flour 

• 2 tbsp coconut flour

• 1/3 cup almond flour  

• 1/2 tsp. vanilla powder 

• 3 tbsp. coconut oil

• 2 tbsp. coconut nectar 

• 3 tbsp. almond milk

• pinch salt  

• 1/2 tsp. baking soda

 Jelly layer

• 1/2 cup fresh orange juice  

• 1/2 tsp. agar agar  

•  zest one orange 

Chocolate layer

• 1 cup dark chocolate chips

• 1 tbsp. coconut oil  

Sponge layer : Preheat oven to 350 F. Add all dry ingredients to a bowl. Melt coconut oil and mix all sponge ingredients well in a bowl. Oil a muffin tin with coconut oil. Spoon a few tablespoons of batter into each cup (about 1/4 way full) and bake 8 - 10 until lightly brown. Allow to cool completely.

Orange jelly layer : Line a cookie pan with parchment paper. Pour 1/2 cup of orange juice (about two medium oranges) along with the zest of one orange and 1 tsp. agar agar powder into a small sauce pan. Bring to boil and then immediately turn off while stirring all the time. Pour mixture onto the parchment paper and spread out about 1/4 inch thick. Allow to cool complexly. When cooled, use a small 1 1/2 inch cookie cutter or shot glass cut enough rounds for each sponge base.

Chocolate coating : Add water half way up in to saucepan. Place chocolate chips into a small bowl along with coconut oil. When water boils, place bowl on top of water and melt chocolate. 

To assemble: Layer gelatin ring on top of sponge layer and finally spoon a few tbsp of chocolate on top. When chocolate is still sticky zest orange on top. 

Place in fridge for an hour. Serve at room temperature. Enjoy!