Gluten-Free Jaffa Cakes
Indulge in the irresistible charm of Gluten-Free Jaffa Cakes—a delightful twist on the classic British treat that’s perfect for those with dietary restrictions. Featuring a light and fluffy gluten-free sponge base topped with tangy orange jelly and finished with a luscious layer of melted dark chocolate, these bite-sized desserts are as visually stunning as they are delicious. With just 30 minutes of prep time and a quick bake of 10 minutes, this recipe effortlessly brings together refreshing citrus notes, decadent chocolate, and tender gluten-free sponge for an unforgettable taste experience. Whether you’re catering to gluten-free guests or simply exploring new dessert ideas, these homemade Jaffa Cakes will be your go-to crowd-pleaser. Perfectly portioned for afternoon tea, gatherings, or a sweet snack anytime, this gluten-free recipe guarantees a delectable treat that everyone can savor!
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Recipe Information
Ingredients
- 85 grams Orange jelly mix (gluten-free)
- 150 milliliters Boiling water
- 100 milliliters Cold water
- 2 large Eggs
- 50 grams Caster sugar
- 50 grams Gluten-free self-raising flour
- 100 grams Dark chocolate (gluten-free)
Instructions
Prepare the orange jelly by dissolving the jelly mix in 150ml of boiling water. Once dissolved, add 100ml of cold water and stir well. Pour into a shallow pan and refrigerate to set, about 1-2 hours.
Preheat your oven to 180°C (350°F). Grease a 12-hole bun tin with butter or a gluten-free alternative.
In a large bowl, whisk the eggs and caster sugar together using an electric mixer for about 5-7 minutes until the mixture is pale, thick, and fluffy.
Gently fold the gluten-free self-raising flour into the egg mixture, being careful not to knock out too much air.
Spoon the mixture evenly into the prepared bun tin, filling each hole about two-thirds full.
Bake in the preheated oven for 8-10 minutes or until the sponge is golden and springs back when pressed lightly with a finger. Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Use a small cookie cutter or knife to cut circles out of the set jelly. Place one jelly circle onto each cooled sponge.
Melt the dark chocolate either in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts.
Spoon a generous amount of melted chocolate over each jelly-topped sponge, spreading it gently and allowing a little to drizzle down the sides. Create a crisscross pattern on the top with a fork, if desired.
Allow the chocolate to set at room temperature or refrigerate briefly to speed up the process before serving.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 143.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 882 mg | 19% | |
*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.
