Vegan Jaffa Cakes – Fruity, Chocolatey & Snack-Perfect
These vegan Jaffa Cakes are mini sponge cakes with tangy cherry jelly and rich chocolate glaze. Easy, egg-free, and ideal for snacking!
Servings: 10 cookies
Calories: 122kcal
Cost: €0.35
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.