In the UK we have a TV program I love with a passion: 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 also like to tie in my recipes with the willPower colour of the month. So double challenge this month of colour and recipe to fit both criteria. Orange is this month’s colour so I wanted a recipe that shouted sunshine, warmth and zing so I was super happy when last week someone made a small cake version of Jaffa cakes.
Word of the week of this bake was vision. My cake vision, energising orange flavours with a velvety dark chocolate top to bring out the sweetness.
So for August I give you Jaffa Cup Cakes. These were extensively tested by willPower Teacher Trainer Marion Rolls and myself whilst lost in Kew gardens after our barefoot walk. :)
• 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 or use 100% chocolate and add xylitol to sweeten
Get to it!
- Mix the xylitol and dairy free spread in a food processor until smooth
- Add the eggs and orange extract and mix well again
- Finally add the flour and baking power 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, preferable after a barefoot walk or run.
Can you visualise yourself eating them right now? mmmmm….
(Makes approximately 16 cupcakes)