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–+ servings
vegan Jaffa cakes on a cooling rack with pot of chocolate.

Vegan Jaffa Cakes

Keri Bevan
Recreate this delicious British biscuit with my easy vegan Jaffa Cake recipe! Fluffy vegan sponge cake biscuits are layered with orange jelly and covered in dark chocolate. This recipe is easier to make than it looks, and it's dairy free and eggless.
5 from 1 vote
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Prep Time 15 mins
Cook Time 10 mins
cooling time 10 mins
Total Time 35 mins
Course Dessert
Cuisine British
Servings 12 servings
Calories 165 kcal

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

  1. Store vegan Jaffa Cakes in an airtight container at room temperature for up to three days.

Nutrition

Calories: 165kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 108mgFiber: 2gSugar: 10gVitamin A: 35IUVitamin C: 1mgCalcium: 21mgIron: 2mg
Keyword British dessert recipe
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