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.
40milliliterscanola oil*or other neutral vegetable oil
Orange Jelly Filling
2175 gram potsready made jelly* I used Hartley's orange jelly, which is vegan
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.
Store vegan Jaffa Cakes in an airtight container at room temperature for up to three days.