Vegan Jaffa Cakes

What you need

• caster sugar
• self-raising flour
• plant milk
• rapeseed oil
• vanilla extract
• Marmalade
• vegan chocolate (I used Moo Free Milk Chocolate)
• orange

How to make vegan jaffa cakes

Grease your muffin trays (to make 12), and preheat your oven to 180C/350F.

In a bowl mix together the sugar and flour. Add in the milk, oil and vanilla extract and fold together until combined.

Spoon in around a tbsp of the mixture to each hole of the tray. Bake in the oven for 8-12 minutes, until the sponge has risen and they spring back when lightly pressed.

Leave to cool in the muffin tray before removing. When the trays are cool, turn them upside down to remove the sponges and leave to completely cool on a wire rack.

Spoon on a tsp of marmalade to the middle of each sponge.

In a heat-proof bowl over a pan of boiling water, melt the chocolate together with the zest of an orange.

Carefully spoon the melted chocolate over the sponges, allowing for the chocolate to drip through the wire rack (I put a chopping board underneath, and scraped off the chocolate and ate afterwards).

Leave until the chocolate has set and enjoy! Keep refrigerated afterwards to keep the chocolate hard.

This recipe has been adapted from The Happy Foody’s recipe.

After some research I opted to used marmalade instead of jelly simply because this is an easier option, but feel free to give jelly a go in this recipe (just make sure it’s vegan!).

More cookie recipes

• Orange Coffee Energy Bars
• Pumpkin Spiced Cookies
• Vegan Protein Cookies
• Vegan Choc Chip Cookies
• Raw Vegan Passion Brownies

Did you make this vegan jaffa cake recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.

And don’t forget to leave a comment and a rating so I know how you enjoyed them!

Vegan Jaffa Cakes

These wholesome and delicious jaffa cakes are the perfect treat to delight your family and friends.

Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

• 100 g caster sugar
• 100 g self-raising flour
• 100 ml plant milk
• 50 ml rapeseed oil
• 1 tsp vanilla extract
• Marmalade
• 100 g vegan chocolate (I used Moo Free Milk Chocolate)
• Zest of an orange

Instructions 

• Grease your muffin trays (to make 12), and preheat your oven to 180C/350F.
• In a bowl mix together the sugar and flour. Add in the milk, oil and vanilla extract and fold together until combined.
• Spoon in around a tbsp of the mixture to each hole of the tray. Bake in the oven for 8-12 minutes, until the sponge has risen and they spring back when lightly pressed.
• Leave to cool in the muffin tray before removing. When the trays are cool, turn them upside down to remove the sponges and leave to completely cool on a wire rack.
• Spoon on a tsp of marmalade to the middle of each sponge.
• In a heat-proof bowl over a pan of boiling water, melt the chocolate together with the zest of an orange.
• Carefully spoon the melted chocolate over the sponges, allowing for the chocolate to drip through the wire rack (I put a chopping board underneath, and scraped off the chocolate and ate afterwards).
• Leave until the chocolate has set and enjoy! Keep refrigerated afterwards to keep the chocolate hard.

Video

Notes

• This recipe has been adapted from The Happy Foody’s recipe.
• After some research I opted to used marmalade instead of jelly simply because this is an easier option, but feel free to give jelly a go in this recipe (just make sure it’s vegan!).

Nutrition

Calories: 166kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 2gTrans Fat: 1gSodium: 7mgPotassium: 19mgFiber: 1gSugar: 16gVitamin A: 18IUVitamin C: 1mgCalcium: 26mgIron: 1mg

⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!

We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.