Fluffy vegan jaffa cakes with homemade orange jelly and lots of dark chocolate – what a delight! For those of you that have come here with no idea of what a jaffa cake even is, it is a popular British snack/dessert that is somewhat a cross between a cake, a biscuit/cookie and a dessert. It is a British staple!
Why homemade jaffa cakes you may ask? These are honestly so much better than the store-bought version! More sponge, jelly made from fresh oranges and a thick layer of dark chocolate. Plus you can make them vegan or gluten-free at home. I keep mine in the fridge and they are true treat on a summer’s day!
To make the vegan jelly, you will need
You also may want a bun tray which is basically a shallow muffin tin. You can use a normal muffin tin and just barely fill it up, but a bun tray has a slightly different shape that is more jaffa
This recipe is already vegan and dairy-free! To make it gluten-free, simply use a gluten-free flour in place of the plain flour!
Vegan Jaffa Cake Recipe
Vegan Jaffa Cakes
- 1/3 cup ground almonds
- 1/2 cup plain flour
- 1/2 tsp baking powder
- 1/3 cup sugar
- 1 tsp vanilla
- 3 tbsp coconut oil melted
- 1/3 cup almond milk
- 150 g dark chocolate
For the jelly
- 200 ml fresh orange juice 4 oranges
- 1 tbsp agar agar flakes
- 2 tsp sugar
- 1 tbsp orange zest 1 orange
- Add the agar agar, orange juice, orange zest and 2 tsp of sugar to a saucepan over medium heat.
- Bring to a boil then pour in to a medium sized casserole dish and allow to cool then chill in the fridge for 2 hours.
- Preheat the oven to 180c.
- Mix the ground almonds, flour, baking powder and sugar together in a large bowl.
- Stir through the coconut oil, vanilla and milk. Add a splash more milk if needed.
- Divide the mixture between the holes of a nonstick bun tray or a normal muffin tray.
- Bake for 8-10 minutes until lightly golden and springing back to the touch.
- Allow to cool in the pan and then pop out and allow to cool completely on a baking rack.
- Once ready to assemble, melt the dark chocolate in a double boiler.
- Use a circular cutter smaller than the sponge base to cut out circles of jelly and place them on top of the sponges.
- Use a spoon to spoon over the dark chocolate.
- Allow to cool then transfer to a container and let them set in the fridge for an hour before serving.