Dairy-Free Jaffa Cakes
Delight your taste buds with these irresistibly zesty and indulgent Dairy-Free Jaffa Cakes, a perfect twist on the beloved classic for those avoiding dairy. Bursting with vibrant orange jelly, fluffy sponge, and a luscious layer of dairy-free dark chocolate, this recipe brings all the rich flavors you crave while being mindful of dietary restrictions. Crafted with simple ingredients like agar-agar for the jelly and high-quality dairy-free chocolate, these homemade treats are surprisingly easy to make and come together in under an hour. Ideal for afternoon tea, special occasions, or guilt-free snacking, these Jaffa cakes are sure to win hearts with their refreshing citrus notes and decadent chocolate finish. Whether you're vegan, lactose-intolerant, or just looking for a new way to enjoy a timeless favorite, this recipe is a must-try!
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Recipe Information
Ingredients
- 200 ml Orange Juice
- 100 g Sugar
- 1 teaspoon Agar-Agar Powder
- 75 g All-Purpose Flour
- 1 tablespoon Cornflour (Cornstarch)
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 50 g Caster Sugar
- 150 g Dairy-Free Dark Chocolate
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a muffin tin to make 12 small cakes.
To make the orange jelly, pour the orange juice and the sugar into a saucepan and bring to a gentle boil.
Add the agar-agar powder to the saucepan, stir well, and allow it to simmer for 2 minutes.
Pour the mixture into a shallow baking dish and place in the refrigerator to set for about 20 minutes.
For the sponge, sift the flour, cornflour, baking powder, and salt into a bowl.
In another bowl, whisk the eggs and vanilla extract until fluffy, then slowly add the caster sugar, continuing to whisk until the mixture is pale and thick.
Gently fold the sifted dry ingredients into the egg mixture, trying not to deflate the eggs.
Spoon the batter equally into the prepared muffin tin. Bake in the preheated oven for about 8-10 minutes until the edges are golden.
Remove the sponge bases from the tin and let them cool on a wire rack.
Once the jelly is firm, use a round cutter slightly smaller than the sponge bases to cut out discs of jelly.
To assemble, place a jelly disc on top of each sponge base.
Melt the dairy-free dark chocolate over a double boiler until smooth.
Spoon the melted chocolate over the jelly and sponge, carefully spreading to cover the top.
Allow the Jaffa cakes to cool until the chocolate is fully set before serving.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 213.9 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 174 mg | 13% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
