Vegan Jaffa Cakes

Posted by

November 14, 2025

On November 11, 2024

Indulge in these delightful vegan Jaffa cakes – a plant-based twist on the classic British treat. Featuring a light, fluffy sponge base, a zesty orange jelly center, and a rich dark chocolate topping, these homemade delights are perfect for afternoon tea or as a special dessert. Made with wholesome ingredients and bursting with citrus flavor, they're completely dairy-free and egg-free without compromising on taste or texture.

Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 45 minutes
Total Time: 1 hour 22 minutes

Ingredients

For 12 Serves

Ingredients

For the Sponge Base:

100g self-raising flour
100g caster sugar
2 tbsp cornflour
100ml plant-based milk (oat or soy work best)
50ml vegetable oil
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt

For the Orange Jelly Layer:

150ml fresh orange juice (approximately 2-3 oranges)
Zest of 1 orange
2 tbsp caster sugar
2 tsp agar agar powder (vegan setting agent)

For the Chocolate Topping:

200g dark chocolate (70% cocoa, ensure it's vegan)
2 tbsp coconut oil
Orange zest for decoration (optional)

Available in our store

Small Orange

£0.69Each

Go to Shop

Step 1

Prepare the Sponge Base:

Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases or lightly grease with oil.
In a large mixing bowl, sift together the self-raising flour, cornflour, baking powder, and salt.
Add the caster sugar and mix until well combined.
In a separate jug, whisk together the plant-based milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold together until you have a smooth batter. Be careful not to overmix.
Divide the batter evenly between the 12 muffin cases, filling each about halfway.
Bake for 10-12 minutes until golden and springy to the touch. A skewer inserted should come out clean.
Remove from the oven and allow to cool completely on a wire rack.

Step 2

Make the Orange Jelly Layer:

In a small saucepan, combine the orange juice, orange zest, and caster sugar.
Sprinkle the agar agar powder over the mixture and whisk thoroughly to avoid lumps.
Bring to a gentle boil over medium heat, stirring constantly for 2-3 minutes until the agar agar has completely dissolved.
Remove from heat and allow to cool for 5 minutes until slightly thickened but still pourable.
Spoon approximately 1 tablespoon of the orange jelly onto the center of each cooled sponge, spreading gently to create an even layer.
Place the cakes in the refrigerator for 30 minutes to allow the jelly to set completely.

Step 3

Create the Chocolate Topping:

Break the dark chocolate into small pieces and place in a heatproof bowl with the coconut oil.
Melt using a double boiler method (bowl over simmering water) or in the microwave in 20-second bursts, stirring between each interval until smooth and glossy.
Allow the chocolate to cool slightly for 2-3 minutes so it thickens to a coating consistency.
Remove the cakes from the refrigerator. Spoon the melted chocolate over each cake, ensuring the orange jelly layer is completely covered.
Use the back of a spoon to smooth the chocolate to the edges, creating that classic domed Jaffa cake look.
If desired, garnish with a sprinkle of orange zest while the chocolate is still wet.
Return to the refrigerator for 15-20 minutes to allow the chocolate to set firm.

Step 4

To Serve:

Store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature for 10 minutes before serving for the best flavor and texture.