Something between a cake and a biscuit, the British classic Jaffa Cakes are a base of sponge cake, topped with orange marmalade and coated in chocolate. This vegan recipe tastes just like the original!
Thank you to the wonderful people at The Happy Foodie for providing this recipe
These incredible vegan Jaffa Cakes come from Ms Cupcake’s ‘Naughtiest Vegan Cakes in Town!’ cookbook, which is one of the first vegan baking books I bought and has provided much inspiration over the years.
What are Jaffa Cakes?
If you’ve not heard of Jaffa Cakes before, they’re a classic British treat that is something between a cookie and a cake (a heavily debated topic) and consists of a spongey base, topped with a mound of orange marmalade and coated in chocolate.
Pure chocolatey-orangey heaven.
📖 Recipe
Ms Cupcake's Vegan Jaffa Cakes
Spongey cakes with orange marmalade filling, coated with chocolate. You won't believe how much these taste like original Jaffa Cakes!
Ingredients
- 100 g (scant 1 cup) self-raising flour
- 60 g (¼ cup + 1 tbsp) caster sugar
- 100 ml (⅓ cup + 4 tbsp) soya or rice milk
- 50 ml (3 tbsp + 1 tsp) light rapeseed or other flavourless oil
- 1 tsp vanilla extract or essence
Finishing touches:
- 150 g (¾ cup) dairy-free chocolate chips, or a bar broken into pieces
- 50 g (3 tbsp + 1tsp) dairy free margarine
- ½ orange, grated zest
- 12-15 tsp orange marmalade
Instructions
- Grease a bun tray. Preheat the oven to 180c/350F/gas 4.
- In a medium bowl, mix together the flour and caster sugar. Add the milk, oil and vanilla, stirring until just combined. Drop a small spoonful of the batter into each of the holes in the prepared tray and bake for about 8 minutes. Remove from the oven and cool in the tray for 2 minutes before turning the bases out onto a wire rack to cool completely.
- Melt the chocolate and margarine in a pan on a low heat, stirring constantly until combined. Remove from the heat and add the orange zest.
- Once the cakes have cooled, and before removing them from the wire rack, spoon a dollop of orange marmalade on top of each one. Spoon the chocolate evenly over the cakes so that the tops are completely covered. The excess chocolate can drip through the wire rack leaving the bottoms free of chocolate. Refrigerate on the rack for about 20 minutes until set. Keep these bad boys refrigerated until you are ready to serve them.
Bo says
How long do these keep? Wondering how far in advance I can make yhem?
Annike says
These are AMAZING! Thanks for sharing. I didn’t have a tray like that, so I just used a cupcake-tray, and they came out pretty much the same way. Once the chocolate was on, it looked very much alike those on the picture. I’m definitely making these again. (I gave some to my non-vegan friend, who ate way more than I did, even though “he doesn’t like anything vegan” :-))
Again, thanks for sharing!
cakespy says
These look incredible!! I Love the idea of DIY jaffa cakes. I can’t believe they’re vegan!
Rebecca says
They look a or better,and healthier than the normal jaffa cakes I’m used to :) x
Hana | Nirvana Cakery says
What a clever recipe, the sponge looks so soft! How I miss sometimes using gluten flour! xx
Aimee says
I can imagine! but I’m sure you could come up with the perfect gluten-free sponge for this :-) x