Jaffa Cakes Recipe

A classic treat veganised! These Jaffa cakes have a vanilla sponge base, topped with orange jelly and covered in melted dark chocolate - delicious!

I honestly can't believe that there are not a vegan version of Jaffa Cakes available in supermarkets yet. They are such a popular treat and always very requested by vegans online! My Jaffa Cakes recipe is really easy to make. You simply bake some small vanilla sponges, top them with a plant based orange jelly layer and cover the whole thing in chocolate. The chocolate covering is a little messy, but it's definitely worth it for how yummy they taste!

The cakes are best eaten within about four days while they’re freshest. Store in an airtight food container preferably in the fridge to keep the jelly layer cold and set. This recipe makes twelve little Jaffa cakes, but you could adapt in to make one huge Jaffa can instead if you wanted to!

Makes 12 small Jaffa cakes

Sponge ingredients;

60g plain flour

35g granulated or caster sugar

1/2 tsp baking powder

1/4 tsp vanilla powder

15g sunflower oil

1 tsp apple cider vinegar

65g soya milk

You will also need;

1 packet of plant based orange flavoured jelly

150g dark or 'milk' chocolate

1 tsp coconut oil/ sunflower oil/ olive oil

You will also need; a mixing bowl, 7" x 11" baking tin, 12 hole tart tin, whisk or spatula, jug or large glass, spoon or small ice cream scoop, small microwavable bowl, small circle cutter

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How to make your cakes;

1. Preheat the oven to 160°C / 320°F

2. In a jug, make the plant milk mixture by adding the plant milk to the vinegar. Set aside

3. In a mixing bowl, add in the flour, sugar, vanilla powder and baking powder. Use a whisk to mix together

4. Add the sunflower oil and plant milk mixture to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour

5. Lightly grease the tart tin holes with a little oil or vegan butter

6. Use a small spoon or ice cream scoop to evenly add the mixture to tart tin holes. Make sure not to over fill them

7. Bake for around 10 minutes until very lightly golden and a cocktail stick comes out clean

8. Leave until completely cool

9. While your sponges are cooling, make your jelly

10. Double line the 7" x 11" cake tin with two layers of clingfilm. This will make it easier to remove the jelly once it's set

11. Follow the directions on the jelly packet to make up the jelly mixture. Pour the mixture into the clingfilm lined baking tin

12. Place in the fridge to set

13. Once the sponges are cold and the jelly has set, melt your chocolate and oil together in a small bowl

14. Heat in the microwave in short bursts, stirring in between

15. Set the chocolate aside to cool

16. Now you are ready to begin assembling your Jaffa cakes. Gently remove the sponges from the tart tin and place them on a baking paper lined tray. If any sponges have risen too much, slightly trim them to level the tops

17. Using a small circle cutter, cut out 12 circles in the jelly

18. Use a thin knife or palette knife to carefully lift one of the jelly circles onto one of the sponges. This is a little tricky as the jelly is very wobbly, but don't worry if you drop one or one splits, there should be extra jelly to cut out another circle

19. Repeat until all the sponges have a jelly circle on top

20. Check that your chocolate is not too hot. It should be as cool as possible but still runny and melted. If the chocolate is too hot it will melt the jelly as you try to cover the cakes

21. Use a spoon to pour small amounts of chocolate on top of each cake then use the back of the spoon to spread the chocolate until it covers the whole cake. This part is messy but I promise it's worth it!

22. Pop the tray of Jaffa cakes in the fridge to set the chocolate

23. Now your cakes are ready to eat!

Tips & Tricks!

• Take care not to overmix the sponge batter, as this can make your cake chewy and dense. Just mix until there are no flour lumps

• To make this cake gluten free swap to a gluten free flour and add 1g of xanthan powder to every 100g of flour

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO

• I used Wibble orange flavoured vegan jelly

• You probably will have some jelly leftover. I added mine to small bowls with some chopped fresh fruit - yummy!

• The chocolate covering part is a little messy, but they taste so yummy it's definitely worth it!