I love watching The Great British Bake Off. When it’s on, I set myself the challenge of creating a sugar, dairy, gluten and yeast-free version of one of their bakes each week. I wanted a recipe that shouted sunshine, warmth and zing, so I was super happy when someone made a small cake version of Jaffa cakes.
These were extensively tested by my good friend Marion Rolls and myself whilst lost in Kew Gardens on a barefoot walk. 🙂
Ingredients:
4 eggs
225g self-raising gluten-free flour (I use Doves Farm)
100g xylitol (sugar substitute)
2 ½ tsp Valencian orange extract or orange extract
225g dairy -free spread
1 tsp gluten-free baking powder
8-10 squares of sugar, dairy- free chocolate

Mix the xylitol and dairy-free spread in a food processor until smooth

Add the eggs and orange extract and mix well again

Add the flour and baking powder until you have a smooth light cake mix

Spoon into cupcake cases (I use a small ice cream scoop as it gives you an even size)

Bake in a pre-heated oven at 175 degrees for 30-35 minutes or until light brown

Whilst you are waiting for the cakes to cool, melt the chocolate on a low temperature in a bain-marie

Smooth a thin layer over the top of each cake (I used a pastry brush to paint it on) Let the chocolate set and then enjoy…with friends

Makes approximately 16 cupcakes