Vegan Friendly Giant 'Jaffa' Cake

How Golden Am I?  Have you noted the last four recipes have been made with gold coloured vegetables and also happen to be accidentally vegan too.

Well here is another - my Giant 'Jaffa' Cake.  

I was inspired to make this by the groovy chics at Kind Cakes, Mean Bakes in Bristol.  They make  awesome biscuit shaped Jaffa Orange and Raspberry Fakes.  

I thought I would give Jaffa Cake a go too, but in the form of one big cake that could be sliced and shared.  I decided to enhance and adapt my own vegan Chocolate Orange Cake.

To demonstrate how large this cake it, hence the deliberate use of the descriptive giant in the title of the blog, look at my hands on the side. This is a whopper of a cake measuring 36cm, just over 14 inches.  I made in my new PushPan, I have to admit I did struggle pushing the pan out of the tin, but it came out with a bit of patience, good job I am not doing a honest review on it as it was gifted to me by a family member for a Birthday a year or so back.  

Its a vegan cake made for friendly giants, or family and friends who are always ready to receive their generous slice.

I used homemade Marmalade.  The marmalade was not made by my own dark hands but by a friends friend 'manly' hands.  I will need to put in a order for some more as D likes the bitter tartness of stuff especially spread on toast.   

This cake does not taste exactly like a Jaffa cake as the brand is more jellified, but is a good imitation of it in cake form of course.  I have just one thing to add if you choose to make this cake.  *Unlike myself, please do be patient with the melted chocolate and let the glossy melted chocolate cool down before you go pouring it over the marmalade.  I was a bit gutted, my impatience, so the marmalade ran under the warmth of the chocolate, hence the loss of jelly marmalade for visual impact, regardless of my impatience this was a really good cake and one that I will be making again.  

Vegan 'Jaffa' Cake Cake
You will need 36cm round cake tin 
OR 2 x  10 inch round spring form cake tin for this cake
Serves a crowd
500g plain flour
11/2 teaspoon bicarbonate soda
1 teaspoon baking powder
Pinch of salt
180g golden caster sugar
400ml dairy free milk
2 tablespoons white wine vinegar
200ml vegetable oil
Zest of one orange
Optional: 1 teaspoon orange blossom flower water

Large jar of fine cute marmalade
Method
Sieve the dry ingredients first over a large bowl, then stir in the sugar. 
In another bowl, combine the wet ingredients and the grated zest, then carefully pour into the dry ingredients and combine well. Then pour into baking tin.  
Bake at gas mark 4/180oC for 45 - 50 minutes of until a toothpick comes out clean. 
Cool.  
Spoon over the marmalade, at least two inches away from the edges.  Some of it will slide.
Transfer to a fridge whilst you make the chocolate topping.

For the chocolate (See note above*)
200g dark chocolate
100g non-dairy margarine
Method
In a bain marie, melt the chocolate and butter.
Then allow to cool down, before pouring it evenly over the cake sponge.
Transfer to fridge and allow to set.

Best served the following day and eaten within 3 - 4 days.
Adapted from my vegan Chocolate Orange Cake.

I am sharing these 'Jaffa' Cake with Alphabakes hosted by Caroline Makes and The More Than The Occasional Baker.  The letter is C and this 'Jaffa' cake is coated heavily in chocolate; CookBlogShare hosted by Hijacked By Twins; and Casa Costello and Maison Cupcake for Bake of the Week:  Recipe of the Week; Tasty Tuesdays. and finally Kimmy at Rock My Vegan Socks for Healthy Vegan Fridays.