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Vegan Jaffa Cakes

Prep Time10 mins
Cook Time20 mins
Resting Time3 hrs
Total Time3 hrs 30 mins
Servings: 12


  • 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.


Keep stored in the fridge for that crisp dark chocolate!