Lovely and sweet Jammie Dodger cakes made with Flora plant butter, swirled and filled with raspberry jam and topped with a mini Jammie Dodger!

RECIPE

CAKE

• 250 g Self Raising Flour.
• 200 g Light brown sugar.
• 200 ml Almond Milk.
• 1tsp baking powder.
• 30 drops of Raspberry Foodie Flavour.
• 100 g Flora vegan butter.
• 1 tbsp Cider or White wine Vinegar.
• Raspberry Jam.

TOPPING

• 150 g Flora vegan butter.
• 300 g Icing Sugar.
• 30 drops of Raspberry Foodie Flavour.
• Raspberry Jam.
• 12 Mini Jammie Dodgers.

METHOD

CAKE

1. Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
2. In a large bowl, whisk together your flour, baking powder and sugar.
3. Melt your vegan butter and make sure there are no lumps
4. Pour your milk, raspberry, Flora plant butter and vinegar in
5. Whisk till smooth!
6. Split the mix evenly between 12 cupcake cases.
7. I find 2 level scoops of a “small” ice cream scoop does the trick for me.
8. Bake for 18-20 minutes until baked.
9. Vegan cakes take a little longer and the texture is a little wetter, even when fully baked but you can tell by touch or skewer as normal.

TOPPING

• Beat the vegan butter in the mixer until loosened.
• Add the raspberry flavour and beat for another few seconds.
• Sieve in the icing sugar and mix until all is combined.
• It should stick to the spatula but fall off with a light tap against the bowl.
• If too thick, thin with a little of the almond milk.

CONSTRUCTION

• Core out the cakes and fill with raspberry jam.
• Smear some jam down the inside of the icing bag.
• Fill with the butter cream.
• Pipe on the butter cream which will have a nice vein of jam through it.
• Pop a mini Jammie Dodger on top!