How do you achieve a light sponge for these vegan Jaffa Cakes?

The recipe uses self-raising flour combined with apple cider vinegar and dairy-free milk to create a light and airy sponge base for the Jaffa Cakes.

What kind of chocolate should I use for the topping?

You'll need 4 1/2 oz of dairy-free chocolate, melted with 1 teaspoon of coconut oil, to create a smooth, glossy coating for the Jaffa Cakes.

Can I use any type of orange marmalade for this recipe?

The recipe specifies using smooth (peel-free) orange marmalade to ensure the classic texture and flavor of Jaffa Cakes.

How long do these vegan Jaffa Cakes keep fresh?

After setting in the fridge for at least 30 minutes, these Jaffa Cakes can be stored in an airtight container for up to 1 week.

What's the best way to ensure the chocolate topping sets properly?

After drizzling the melted chocolate over the marmalade, place the Jaffa Cakes in the fridge for at least 30 minutes to allow the chocolate to firm up completely.

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Jaffa Cakes
[Vegan]

AR By: Aimee Ryan

Author Bio

If you’re craving your favourite British comfort foods, but also want to embrace a plant-based... Read More

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A plate of freshly made vegan Jaffa Cakes, featuring a golden sponge base, bright orange marmalade, and a smooth, dark dairy-free chocolate topping.

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Discover more recipes with these ingredients

Chocolate

Jaffa Cakes [Vegan]

Dairy Free

Vegan

These Jaffa Cakes have a spongey base, orange jelly centre and are topped with crisp chocolate.

Ingredients You Need for Jaffa Cakes [Vegan]

1/3 cup self-raising (self-rising) flour
2 teaspoons cornflour (cornstarch)
1/4 cup caster sugar
1/3 cup unsweetened dairy-free milk
2 teaspoons apple cider vinegar
2 1/2 tablespoon vegetable oil, plus extra for greasing
1 teaspoon vanilla extract
5 tablespoons smooth (peel-free) orange marmalade
4 1/2 oz dairy-free chocolate
1 teaspoon coconut oil

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How to Prepare Jaffa Cakes [Vegan]

Preheat the oven to 160ºC fan/180ºC/350ºF/gas 4 and grease a 12-hole shallow bun tin with oil.
In a large bowl, mix together the flour, cornflour, and sugar. Add the milk, vinegar, oil, and vanilla and whisk everything to combine.
Divide the mixture between the bun tin holes, adding 1–2 tablespoons batter to each. Bake for 8–10 minutes until golden brown, then let cool in the tins.
In a heatproof bowl over a small saucepan of simmering water, gently melt the chocolate with the coconut oil. Remove from the heat.
Once the buns are cool, place on a cooling rack, over some greaseproof paper, and mound a teaspoon of marmalade on top of each one. Drizzle over the chocolate until the marmalade is completely covered.
Set in the fridge for at least 30 minutes before serving or store in an airtight container for up to 1 week.