Vegan Jaffa Cakes

1. Lightly grease a shallow bun tray (to make 12), and preheat your oven to 160C/140C Fan Gas Mark 3.
2. In a bowl mix together the sugar and flour and baking powder.
3. In a separate bowl add the Crackd® The No-Egg-Egg®, plant milk, oil and vanilla extract and whisk together until fluffy.
4. Fold the liquid into the dry ingredients until just combined
5. Spoon in around a tbsp of the mixture to each hole of the tray. Bake in the oven for 10-15 minutes, until the sponge has risen and they spring back when lightly pressed.
6. Leave to cool in the muffin tray before removing. When the trays are cool, turn them upside down to remove the sponges and leave to completely cool on a wire rack.
7. Make up the vegan jelly as instructed on the packet but use 1/3rd less water than suggested. 
8. Add the orange marmalade to the jelly and when fully dissolved pour into a shallow tray and leave to set.
9. Break the chocolate into pieces and melt either in the microwave on defrost or in a bowl over a pan of water on a low heat.
10. Using a scone cutter, cut out disks of the jelly and place on the sponges.
11. Spoon the melted chocolate over the jelly and for that authentic look run the back of a fork across the tops.
12. Place in the fridge to set and then store in an air tight container in a cool place until required. 

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