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Vegan Jaffa Cakes

Servings: 12 jaffa cakes


For the sponge:

  • 100 g plain flour
  • 50 g caster sugar
  • 100 ml soya milk
  • 50 ml vegetable oil
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract

For the filling:

  • 12 tsp strawberry or orange jam

For the chocolate:

  • 150 g dairy-free chocolate
  • 1 tbsp coconut oil


  • Preheat the oven to 180C | Gas Mark 4. Grease a muffin tray with oil or butter and set aside.
  • In a medium bowl, mix together the flour, baking powder and sugar. Stir in the milk, oil and vanilla extract. Once combined, spoon a small amount of the batter into each. Bake in the middle of the oven for 8-12 minutes until golden.
  • Remove from the oven and let the cakes cool slightly in the tray before turning them out onto a wire rack to cool completely.
  • Once the cakes have cooled, spoon a dollop of strawberry or orange jam in the middle of each one.
  • Melt the chocolate and coconut oil over a pan of simmering water.
  • Spoon the chocolate evenly over the cakes. Once the tops are completely covered, place in the fridge and refrigerate for about 10-15 minutes or until set.