Preheat the oven to 350°F (175°C). Lightly grease 12 wells of a shallow muffin, tartlet, or whoopie-pie pan. A shallow pan produces the most traditional Jaffa cake shape.

Whisk together the almond flour, oat flour, tapioca starch, baking powder, and salt. Break apart any almond-flour lumps.

In a separate bowl, whisk together the applesauce, maple syrup, plant milk, vanilla, and orange zest.

Stir the wet mixture into the dry ingredients just until completely combined. Allow the batter to rest for 5 minutes so the oat flour can hydrate.

Divide the batter evenly among the 12 wells, using approximately 1 generous tablespoon per cake. Smooth into thin, even rounds.

Bake for 10–12 minutes, until the surfaces are set and spring back lightly when touched. Avoid overbaking.

Let the cakes cool in the pan for about 10 minutes, then carefully transfer them to a cooling rack.

Whisk the orange juice, zest, maple syrup, agar powder, and lemon juice together in a small saucepan before heating.

Bring the mixture to a gentle boil over medium heat, whisking frequently. Once boiling, reduce the heat slightly and cook for 1 1/2–2 minutes, continuing to whisk.

Pour the mixture into a parchment-lined small baking dish or silicone container so it is approximately 1/8–1/4 inch thick. Refrigerate until completely firm.

Use a small round cutter approximately 1 1/2–1 3/4 inches wide to cut 12 orange jelly discs. They should be slightly smaller than the cake bases.

Place one orange disc in the center of each completely cooled cake. Refrigerate for about 10 minutes while preparing the chocolate.

Melt the chocolate and cacao butter gently in a dry double-boiler setup, keeping steam and water out of the bowl. Remove from direct heat and whisk in 2 1/2 tablespoons maple syrup, vanilla, and salt. The mixture may thicken as the liquid sweetener is incorporated; keep it gently warm and continue whisking until smooth and spreadable. Add the remaining maple syrup if desired for sweetness. Work while the coating is warm enough to spread.

Spoon approximately 1–1 1/2 teaspoons chocolate over each orange center. Gently spread it outward so the chocolate completely covers the jelly and reaches close to the edge of the cake.

Once the chocolate has begun to thicken but is not completely firm, lightly drag the tines of a fork across the surface in two directions to create the characteristic Jaffa cake pattern.

Refrigerate for approximately 20 minutes, or until the chocolate has set. For the best cake texture and chocolate flavor, allow the Jaffa cakes to sit at room temperature for 5–10 minutes before serving.