Hello dear friends. I come to you with crazydelicious wholefood Jaffa cakes to bolster and brighten your week.
On any occasion that my children are not overburdened with sweetness and light, I make these tiny cakes. It sure helps to curate a happier household. Within moments, their faces become improbably buoyant.
The cake recipe is vegan, gluten-free, and totally totemic of a bonked-up wholefoods lifestyle (of which I am a merry disciple). There’s even some sustainability points squeezed in there for my zero-waste warriors.
The step by step photos will hopefully help, as too will the printable PDF to Sellotape onto the fridge door.
Bookmark some time to tango with this one.
Oh, and did I mention it tastes sensational? Regular cake is plain boring and outdated in comparison. I still meet people who haven’t given wholefood baking a try. It’s not uncommon to think that I must be sacrificing flavour and joy, by choosing to reject white flour. No way, friends! Wholefood ingredients are MUCH tastier than their heavily refined cousins. Baking with whole oranges and bouncy psyllium is like dating a comet! So much joy, excitement, and energy! And ground almonds offers my body a freight of protein and minerals, that white flour can only ever dream of doing.
