Vegan Jaffa Cakes

🍊🍫 Vegan Jaffa Cakes

Soft sponge base with tangy orange jelly and a rich dark chocolate topping – fully plant-based and utterly delicious.

🧂 Ingredients (Makes 12 mini cakes)

For the sponge base:

• 120g plain flour

• 60g caster sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 125ml plant-based milk (oat, soy or almond)

• 1 tbsp neutral oil (sunflower or canola)

• 1 tsp vanilla extract

• 1 tsp apple cider vinegar or lemon juice

For the orange jelly:

• 150ml orange juice (fresh or carton)

• 1 tbsp sugar (optional, if juice is unsweetened)

• 1 tsp agar-agar powder (vegan gelatin substitute)

For the chocolate topping:

• 100g dark vegan chocolate (min. 70% cocoa)

• 1 tsp coconut oil (optional, for shine)

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the jelly
In a small saucepan, mix orange juice, sugar, and agar-agar powder. Stir well and bring to a gentle boil. Simmer for 1–2 minutes.
Pour into a shallow tray (about 1 cm thick) and let it set in the fridge for 30 minutes.

Step 2: Bake the sponge bases
Preheat oven to 180°C (160°C fan).
In a bowl, whisk together flour, sugar, baking powder and soda. Add plant milk, oil, vanilla, and vinegar. Mix gently until just combined (do not overmix).
Spoon into a greased mini muffin tray (or use silicone molds).
Bake for 10–12 minutes or until a toothpick comes out clean. Let cool.

Step 3: Cut jelly discs
Once the jelly is firm, cut out small discs using a round cutter about the size of the muffin tops. Set aside.

Step 4: Melt chocolate
Melt the vegan chocolate (with coconut oil if using) using a double boiler or microwave in short bursts. Stir until smooth.

Step 5: Assemble
Place a jelly disc on each sponge. Spoon melted chocolate over the top and gently spread to cover. Let the chocolate set at room temperature or refrigerate for faster setting.