Vegan Jaffa Cakes
Indulge in the perfect plant-based treat with these Vegan Jaffa Cakes—an irresistible combination of zesty orange jelly, light sponge, and rich dark chocolate. This easy-to-follow recipe recreates the iconic British favorite without any animal products, using agar-agar for a firm, wobbling citrus layer and almond milk to keep the sponges moist and delicate. Designed with just 30 minutes of prep time and simple ingredients like orange zest, sunflower oil, and vanilla extract, it’s the perfect dessert for vegans and non-vegans alike. Each Jaffa Cake is topped with silky melted chocolate, complete with a signature wavy pattern, making it a show-stopping sweet that’s as beautiful as it is delicious. Whether you’re hosting an afternoon tea, impressing guests, or treating yourself, these homemade delights will be a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 250 ml orange juice
- 1 tsp agar-agar powder
- 1 tbsp orange zest
- 50 g granulated sugar
- 100 g all-purpose flour
- 1 tsp baking powder
- 125 ml almond milk
- 2 tbsp sunflower oil
- 1 tsp vanilla extract
- 150 g dark vegan chocolate
Instructions
Prepare the orange jelly by combining the orange juice, agar-agar powder, and sugar in a small saucepan.
Bring the mixture to a boil over medium heat, stirring constantly. Allow to boil for 2 minutes to activate the agar-agar.
Remove from heat and stir in the orange zest.
Pour the mixture into a shallow dish and refrigerate for at least 30 minutes or until set.
Preheat your oven to 180°C (350°F) and lightly grease a muffin or cupcake tray.
In a bowl, whisk together the flour, baking powder, almond milk, sunflower oil, and vanilla extract until smooth.
Divide the batter evenly among the muffin tray compartments, filling each about a third full.
Bake in the preheated oven for 10 minutes, or until the sponge is lightly golden and springs back to touch.
Let the sponge bases cool completely in the tray.
Once the orange jelly is set, cut 12 small discs using a round cutter approximately the size of the sponge bases.
Gently melt the dark vegan chocolate in a heatproof bowl set over a pot of simmering water or in the microwave at 30-second intervals.
Top each sponge base with an orange jelly disc, ensuring it fits snugly.
Carefully spoon the melted chocolate over each jelly top, letting it drip slightly down the sides.
Use a fork to create a slight wavy pattern in the chocolate before it cools.
Allow the chocolate to set before serving the vegan Jaffa Cakes.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 125.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1404 mg | 30% | |
*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.
