Smashing Vegan Jaffa Cake Recipe

Updated: Feb 28, 2020

This has been a battle of trial and error, but determination to get this right has prevailed. Is it a cake is it a biscuit though? Who knows! Who cares really, light sponge, zesty orange jelly bit and smooth dark chocolate. Made on a budget using mainly Morrisons savers stuff and best of all of course - vegan!

This took a few goes to get right, the chocolate was easy, morrisons savers chocolate, around 30p for 100g. I use this is all my baking from my brownies to now these! The marmalade needs to be shredless really. This cheapo one isn't, but the shreds are so few and far between they are inconsequential. The gelatine replacement I used was vege-gel. I got this from Morrisons too but have seen it in most supermarkets

This cakes/slash biscuits keep well in an airtight box for a couple of days, and this recipe makes 24


225g shredless marmalade

1/2 tsp vege gel

40 ml orange juice, fresh or from a carton

75ml soy milk

1/2 tsp cider vinegar

30g dairy free butter, I used Flora

30g caster sugar

1/4 tsp vanilla extract

75g SR flour

Oil for greasing

200g dark chocolate, make sure there is no milk content....obvs


Line a baking sheet with cling film

Preheat the oven to 180c

On a very low heat, gently melt the marmalade in a pan, stirring regularly. Mix the vege gel and the orange juice together into a cup. Stir into the pan, raise the heat and continue stirring whilst the mix just reaches boiling point. Pour the orange mix into the baking tray. It should still be quite runny but work quickly as it will start to set as soon as it starts to cool. The jelly should be about 5mm thick. Put the tray into the fridge and leave to set for about 45 minutes

Put the cider vinegar into the soy milk, mix and leave to settle, the mix should look a bit curdled and lumpy. Leave to stand for 2 minutes. Measure all the other sponge ingredients into a mixing bowl, add the milk mix and with a wooden spoon or beaters mix until smooth and light

Using a pastry brush, brush a thin coating of oil into 2x12 shallow bun tins. Add a teaspoon of cake mix into each dimple in the oiled trays and put into the oven for 8-9 minutes. The sponge discs should be firm and spongy when they are ready. Carefully remove from the tins to a cooling rack and leave to cool

When the sponge is completely cool, with a 35mm circular cutter, cut 24 circles into the orange jelly. Carefully place each one to the centre of each of the sponge discs

Replace the cooking rack into the fridge to keep the jelly cool whilst you melt the chocolate

Melt the chocolate either in a bowl over a pan of boiling water, or in the microwave, taking care not to overheat and make the chocolate go grainy. Mix well until nice and smooth. Now this next bit can be a bit tricky.....

The best way I found to apply the chocolate, was to make like a wall of chocolate around the orange, directly onto the sponge, by drizzling with a teaspoon. This stopped it slipping off the jelly as the warmth of the chocolate touched it, you can then tease the chocolate over the top of the jelly until it's completely covered

Put back in the fridge until the chocolate has hardened, and enjoy!


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