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Giant Jaffa Cake

Giant Jaffa Cake



2 cups self raising flour

3/4 cup caster sugar

heaped tsp baking powder

1/2 cup cocoa powder

1/3 cup vegetable oil

3 tbsp maple syrup

zest of one orange

2/3 cup almond milk


1/5 cups powdered sugar

1 cup cocoa powder

1/3 cup dairy free butter

1/3 cup almond milk

1/4 cup orange juice

1/4 bar seed & bean (sweet orange & thyme)




  1. Put all the cake ingredients in a food processor and whizz them up into a cream
  2. Pour the cream into a greased cake tin (we used dairy free butter to grease our tin)
  3. Bake the cake at 200℃ (392℉) for 40 minutes
  4. Put the icing ingredients in a food processor, blend them altogether and then put them in the fridge
  5. Take the cake out of the oven, let it chill to room temperature and then put it in the fridge to cool down
  6. Spread the marmalade on the top of the cake, spread the icing on the cake
  7. Cut into slices and serve!


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