Craving a nostalgic treat without the dairy or eggs? These vegan Jaffa Cakes are here to save the day! With a fluffy sponge base, tangy cherry jelly, and a rich chocolate glaze, they’re bite-sized, delicious, and totally portable—like mini cakes you can take anywhere.
Originally created in the UK by McVitie’s in 1927, Jaffa Cakes are traditionally made with orange jam and a Genoise sponge. We’ve put a plant-based spin on this classic using sour cherry jelly and vegan-friendly ingredients.
Whether you’re hosting a tea party, meal prepping dessert, or just need a sweet moment in your day, this recipe is easy, fun, and totally satisfying.
💚 Why You’ll Love These Vegan Jaffa Cakes
- 🍒 Fruity & Tangy – Bursting with sour cherry flavor
- 🍫 Chocolate-Coated – Classic top layer with a rich vegan twist
- 🧁 Bite-Sized Cakes – Great for snacking or gifting
- 🌱 Fully Vegan – Dairy-free, egg-free, and easy to make
- ⏱️ Quick Bake – Ready in under 45 minutes
Vegan Jaffa Cakes – Fruity, Chocolatey & Snack-Perfect
Ingredients
For the Cake Base:
- 2/3 cup 125g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp oil
- 3 tbsp liquid sweetener maple syrup, agave, etc.
- 5 tbsp soy milk or any plant milk
For the Sour Cherry Jelly:
- 1/2 cup sour cherry juice
- 1 tbsp sugar or sweetener of choice
- 1 tsp agar agar powder
For the Chocolate Glaze:
- 1/2 cup vegan chocolate chopped
- 1 tbsp oil
Instructions
Step 1: Prepare the Cake Bases
- Preheat oven to 180°C (350°F). Lightly grease a muffin tin or use a lined baking sheet.
- In a mixing bowl, whisk together flour, baking powder, and salt. Add oil, sweetener, and plant milk. Mix until smooth.
- Spoon the batter into the tin (about 1 tbsp per cavity). Bake for 8–10 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Step 2: Make the Cherry Jelly
- In a small saucepan, combine sour cherry juice, sugar, and agar agar. Bring to a boil, then simmer for 3–5 minutes. Pour into a shallow tray and let cool until set.
- Once firm, cut small jelly circles using a cookie cutter or small glass.
Step 3: Assemble the Cakes
- Place one jelly disc on top of each sponge base.
Step 4: Add the Chocolate Glaze
- Melt the vegan chocolate with oil until smooth. Spoon or pour over each cake to cover the jelly. Let sit until the chocolate sets.
🧊 Storage & Tips
- Store: Keep in an airtight container at room temp for 3 days or refrigerate for up to 5 days.
- Freeze: Freeze fully assembled Jaffa Cakes for up to 1 month.
- Jam Option: Use orange juice or jam if preferred over cherry.
- Shape Tip: Don’t have a muffin tin? Bake in a tray and cut sponge circles with a cutter.
❓ FAQs – Vegan Jaffa Cakes
Can I use orange instead of cherry?
Absolutely! Orange is the traditional flavor. Substitute cherry juice with orange juice and proceed the same.
Do I have to use agar agar?
Yes, for a vegan-friendly jelly. Gelatin is not plant-based, so agar is the ideal substitute.
Can I use silicone molds?
Yes! Silicone molds make it even easier to pop out the sponge bases.
🔗 Useful Links
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