These Vegan Jaffa Cakes are just as brilliantly tasty as the store bought version (which are not vegan, by the way). Recreate this iconic British teatime treat at home with my easy recipe. You'll love the decadent textures and flavor combinations. And, this recipe is dairy free and eggless!
If you're not familiar with Jaffa Cakes, I can only assume that you're not British!
For those not in the know, this classic tea cake is a layered combination of biscuit sized sponge cake, orange jelly and dark chocolate. They've been a popular British confection since the 1970s.
Unfortunately, store bought Jaffa Cakes are not vegan. They contain butter oils and dried egg, making them unsuitable for anyone on a plant-based diet.
But, now vegans can enjoy this classic British biscuit with my simple vegan Jaffa cake recipe.
Reasons You'll Love This Vegan Recipe
✓It's dairy free.
✓It's eggless.
✓It's easy to make vegan Jaffa Cakes at home.
✓These vegan Jaffa cakes are just as delicious as the original biscuit at the shops!
How To Make Vegan Jaffa Cakes
- Preheat your oven to 180° C (350° F). Grease a muffin or bun tin. Both will work, but be sure to really grease non silicon tins, or your Jaffa Cakes will stick.
- In a small mixing bowl, combine the self raising flour and sugar. Whisk to combine.
- Now, in a separate small bowl, combine the soy milk, oil and vanilla extract.
- Mix the wet ingredients into the dry ingredients and stir until combined. Don't over mix the batter, or it will become tough. We're aiming for light and fluffy.
- Once you've made your cake batter, spoon it into the tin, adding 1 tablespoon of cake batter per muffin cup.
- Bake for 10-12 minutes.
- Allow the cakes to cool, while you prepare the orange filling and chocolate topping.
- Melt your chocolate and oil in the microwave in 30 second intervals. Stir in between intervals and carry on melting the chocolate until it's smooth and glossy. Set the chocolate aside to cool off a bit.
- Run a knife around your pre-made orange jelly in pots and release them from their pots upside down.
- Carefully cut each pot of jelly into six thin slices.
- Using a cookie cutter that's roughly the size (or slightly smaller) as your biscuit base, cut circular pieces out of the jelly.
- Arrange the biscuits on a cooling rack with a large piece of parchment paper underneath. Top each one with a circular piece of jelly.
- Spoon the melted chocolate over each biscuit, allowing any excess to drip through the cooling rack and onto the parchment paper.
- Allow the chocolate to set for 10 minutes before enjoying your homemade vegan Jaffa cakes.
Frequently Asked Questions
Store them in an airtight container at room temperature for up to three days.
Yes, but you'll need to use a self raising gluten free flour blend.
Craving More Easy Vegan Dessert Recipes?
Vegan Chocolate Orange Crinkle Cookies
Healthy Chocolate Chickpea Ice Cream
Easy Vegan Flapjacks - No Butter
Peanut Butter Cookies With Almond Flour
📖 Recipe
Vegan Jaffa Cakes
Ingredients
Dry Ingredients
- 90 grams self raising flour
- 75 grams caster sugar
Wet Ingredients
- 90 milliliters soy milk
- 40 milliliters canola oil *or other neutral vegetable oil
- 1 teaspoon vanilla extract
Orange Jelly Filling
- 2 175 gram pots ready made jelly * I used Hartley's orange jelly, which is vegan
Chocolate Topping
- 150 grams dark chocolate
- ½ tablespoon canola oil
Instructions
- Preheat the oven to 180° C (350° F). Grease a muffin or bun tin.
- In a small mixing bowl, whisk together the dry ingredients.
- In a separate small bowl combine the wet ingredients.
- Mix the wet ingredients into the dry ingredients and stir until combined.
- Spoon 1 tablespoon of cake mixture into each cup in the muffin tray. Bake for 10-12 minutes.
- Melt the dark chocolate and oil in the microwave in 30 second intervals. Stir in between intervals and carry on melting the chocolate until it's smooth and glossy. Set the chocolate aside to cool while you prepare the orange jelly filling.
- Run a knife around the pre-made orange jelly in pots to release them from their pots. Cut each pot of jelly horizontally into six thin slices.
- Using a cookie cutter that's roughly the size of the biscuit base (or smaller), cut the jelly slices into circular pieces.
- Once the Jaffa Cake biscuits are cool, put the jelly slices on top of the biscuit.
- Transfer the biscuits to a cooling rack with a large piece of parchment paper underneath. Spoon the melted chocolate over the top of each biscuit, allowing any excess to drip through the cooling rack onto the parchment paper.
Notes
- Store vegan Jaffa Cakes in an airtight container at room temperature for up to three days.
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