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Vegan jaffa cakes on a metal tray with a bowl of chocolate.
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Vegan Jaffa Cakes

Vegan jaffa cakes - fluffy sponge cake topped with orange jelly and coated in chocolate. This vegan version of the classic British cake/biscuit is easy to make and so tasty!
Course Dessert, Snack
Cuisine British
Keyword cake
Prep Time 30 minutes
Cook Time 12 minutes
Servings 12 jaffa cakes
Author Domestic Gothess

Ingredients

Jelly:

  • 230 ml (scant cup) orange juice
  • ¾ teaspoon agar agar powder (not flakes)
  • 1 Tablespoon lemon juice
  • 40 g (3 Tablespoons) caster or granulated sugar

Sponge Cakes:

  • 75 g (½ cup + 2 Tablespoons) plain (all-purpose) flour
  • 5 g (½ Tablespoon) cornflour (cornstarch)
  • 1 teaspoon baking powder
  • 50 g (¼ cup) caster sugar
  • 80 ml (⅓ cup) unsweetened non-dairy milk
  • 30 ml (2 Tablespoons) neutral oil (such as sunflower)
  • 1 teaspoon orange extract
  • 125 g (4 ½ oz) dark chocolate finely chopped

Instructions

  • Start by making the jelly. Line a 20cm/8in square cake tin with baking parchment. Place the agar agar powder in a saucepan and gradually whisk in the orange juice, making sure that there are no lumps.
  • Whisk in the lemon juice and sugar then bring the mixture to a boil. Boil for 1 minute, stirring constantly. Pour the jelly into the tin and refrigerate until set (about 1 hour).
  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 12 hole bun or muffin tin.
  • Sift together the plain flour, cornflour and baking powder into a bowl. Add the sugar, milk, oil and orange extract and whisk with a balloon whisk until smooth.
  • Divide the batter between the tin, about 1 Tablespoon of batter per hole. Bash the tin on the counter to burst any air bubbles.
  • Bake for 12 minutes until a skewer inserted into the centre of one of the cakes comes out clean.
  • Let the cakes cool in the tin for 5-10 minutes then carefully turn them out onto a wire rack to cool completely.
  • Once the jelly is set, use a 4cm round cutter to cut out circles.
  • Use a sharp serrated knife to trim the tops of the cooled cakes to level them. Place a jelly circle on top of each cake.
  • Melt the chocolate, either in short bursts in the microwave, or in a bowl over a pan of gently simmering water (don't let the bottom of the bowl touch the water).
  • Use a teaspoon to spread a little melted chocolate over the top of each cake, making sure that the jelly is fully enclosed.
  • Use the back of a fork to gently make an indentation in the top of the chocolate (optional, purely for looks) then leave them to set before serving.

Notes

  • See post above for tips, details and step-by-step photos.
  • All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The jelly recipe makes more than you will need for the jaffa cakes. If you have more than one muffin or bun tin then you can make 1 ½ times the sponge recipe to make 18 jaffa cakes which will use most of the jelly. Increase the chocolate to 150g if doing this.
  • If you want the chocolate to be smoother, shinier and less melty then you will need to temper it. I don't bother.
  • Recipe adapted from Ms. Cupcake, The Naughtiest Vegan Cakes In Town.