High Protein Jaffa Cakes
Looking for a guilt-free treat that’s packed with protein? These High Protein Jaffa Cakes are the perfect fusion of indulgence and nutrition! Featuring a soft, almond-based sponge enhanced with whey protein, a layer of tangy homemade orange jelly, and a rich dark chocolate coating, this recipe delivers all the classic flavors you love in a healthier, high-protein version. Ready in just 35 minutes, these easy-to-make cakes are ideal for post-workout snacks or satisfying your sweet cravings without derailing your goals. With simple ingredients like honey, orange zest, and coconut oil, these Jaffa Cakes are both flavorful and wholesome. Refrigerate until set for a refreshing, chocolaty treat that’s perfect for any occasion.
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Recipe Information
Ingredients
- 50 grams Vanilla or unflavored whey protein powder
- 50 grams Ground almonds
- 2 large Eggs
- 1 tablespoon Honey
- 100 milliliters Orange juice
- 5 grams Gelatin
- 1 teaspoon Orange zest
- 100 grams Dark chocolate
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 180°C (350°F). Line a muffin or cupcake tray with paper liners.
In a mixing bowl, combine the whey protein powder and ground almonds. Mix well to distribute evenly.
Separate the eggs, placing the yolks in a medium bowl and the whites in a large mixing bowl.
Beat the egg yolks and honey together until smooth and pale in color.
Gently fold the dry ingredients into the egg yolk mixture until well combined.
In the separate large mixing bowl, beat the egg whites until they form stiff peaks.
Gradually fold the beaten egg whites into the protein-almond mixture, being careful to maintain as much volume as possible.
Spoon the mixture into the prepared muffin tray, filling each mold about halfway. Smooth the tops with a spatula.
Bake in the preheated oven for 8-10 minutes, or until they are light golden brown and springy to the touch.
While the cakes are baking, prepare the orange jelly. Heat the orange juice in a small saucepan over medium heat until warm but not boiling.
Dissolve the gelatin in the warm orange juice, stirring until fully dissolved, and then mix in the orange zest.
Let the orange mixture cool for a few minutes, then pour a small amount onto each cake. Refrigerate until set, about 15 minutes.
Melt the dark chocolate and coconut oil together in a heatproof bowl over a pan of simmering water, stirring until smooth.
Once the jelly on the cakes is firm, spoon the melted chocolate over the top of each cake, spreading evenly.
Allow the chocolate to set before serving. These high protein Jaffa cakes are best enjoyed slightly chilled.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 79.1 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 432 mg | 33% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1652 mg | 35% | |
*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.
