How to make blood orange vegan Jaffa Cakes that taste even better than the originals
Looking for a vegan biscuit to enjoy with your cuppa? Enjoy the taste of this British favourite with this easy vegan jaffa cakes recipe.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Few debates have caused such a stir as the question of whether Jaffa Cakes are a biscuit or a cake! Despite being sold alongside biscuits, Jaffa Cakes were ruled to be cakes as they harden when stale, unlike biscuits which go soft.
Whether you consider them biscuits or cakes, there’s one thing for sure – we’ve been longing for vegan Jaffa Cakes to hit supermarket shelves for years.
But while we wait, we can enjoy this tasty homemade version that might even be better than the original.
This vegan Jaffa Cake recipe is delightfully different, with fresh juice from blood oranges to add a tart, citrusy twist to the sweet treat.
This tartness pairs perfectly with the dark chocolate coating, making them ideal for any occasion.
Prep Time: 30 minutes, plus time to chill
Cook Time: 15 minutes
Servings: 20
Rating:
Servings: 20
Ingredients
Method
Ingredients
(Servings: 20)
- For the blood orange Jelly:
- 18 18 ml blood orange juice
- 6 6 ml water
- 0.1 0.1 Tbsp agar agar
- 0.05 0.05 Tbsp sugar
- For the sponge:
- 0.05 0.05 tsp cider vinegar
- 7.5 7.5 ml plant-based milk
- 8 8 g self-raising flour
- 5 5 g caster sugar
- 0.025 0.025 tsp baking powder
- 6.25 6.25 g dairy-free butter
- For the chocolate coating:
- 10 10 g dark chocolate
- You will also need
- 6 cm round cutter
- 5 cm round cutter
Method
- To make the jelly add the blood orange juice, water, agar, and sugar to a pan. Bring to the boil over a medium heat and then leave to simmer for 5 minutes. Pour the liquid into a shallow tray and leave in the fridge to set.
- Preheat the oven to 180°C/355°F/Gas 4. For the sponge, stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.
- In a bowl, beat together the self-raising flour, caster sugar, baking powder, dairy-free butter and buttermilk mix until smooth.
- Pour the cake batter into a shallow, greased tray and bake for 15 minutes. Remove the sponge from the oven and allow to cool.
- Once cool, use the 6cm cutter to cut 20 circles of sponge, to use for the base of the jaffa cakes.
- Next use the 5cm round cutter to cut circles out of the blood orange jelly and place these on top of the sponge pieces.
- Melt the dark chocolate in a bowl, over a pan of simmering water. Once melted, allow the chocolate to cool slightly then spoon it over the Jaffa Cakes to coat them. Place them in the fridge to cool, before serving.
Top tips
- Before the chocolate has cooled fully over the cake, use fork tines to make the traditional criss-cross Jaffa Cake
pattern! - Don’t let the trimmings go to waste, mix the sponge and jelly in a glass with dairy-free chocolate ice cream for a great blood orange Jaffa Cake sundae.
Nutritional information per jaffa cake (56g): Calories 159, Fat 8.9g, Saturates 3.4g, Carbohydrate 18g, Sugars 9.6g, Fibre 1g, Protein 1.8g, Salt 0.22g
Are you a chocolate orange flavour fan? You’ll love this Chocolate Orange Battenberg Cake recipe.
