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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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: British
Keyword: cherry jaffa cakes, chocolate jelly snacks, homemade jaffa cakes, vegan jaffa cakes, vegan mini cakes
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.