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Vegan Jaffa Cakes

Try your hand at these moreish vegan Jaffa Cakes filled with a tangy, orange marmalade and covered in deliciously rich dark chocolate. The ultimate teatime treat!

From the book

Introduction

Our customers begged us to veganize Jaffa Cakes right from the beginning, so clearly there is some serious love for the chocolate-orange biscuit-cake. Now, I like my recipes simply and I'm not one for sticking to convention, so please don't burn me at the stake when you see I'm substituting marmalade for the orange jelly. 'Gasp!' I hear. If you want to be a purest, make a batch of vegan orange jelly and cut into discs to place on the top of each cake before coating with chocolate. Just remember, we'll already be eating our non-traditional jaffa cakes while you're still waiting for your jelly to set! 

Gluten-free? Use gluten-free self-raising blend flour.

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Ingredients

100g (scant 1 cup) self-raising flour
60g (1/4 cup + 1 tbsp) caster sugar
100ml (1/3 cup + 4 tbsp) soya or rice milk
50ml (3 tbsp + 1 tsp) light rapeseed or other flavourless oil
1 tsp vanilla extract or essence
Finishing touches:
150g (3/4 cup) dairy-free chocolate chips, or a bar broken into pieces
50g (3 tbsp + 1tsp) dairy free margarine
1/2 orange, grated zest
12-15 tsp orange marmalade

Essential kit

You will need a bun tray

Method

Grease a bun tray. Preheat the oven to 180c/350F/gas 4. 

In a medium bowl, mix together the flour and caster sugar. Add the milk, oil and vanilla, stirring until just combined. Drop a small spoonful of the batter into each of the holes in the prepared tray and bake for about 8 minutes. Remove from the oven and cool in the tray for 2 minutes before turning the bases out onto a wire rack to cool completely. 

Melt the chocolate and margarine in a pan on a low heat, stirring constantly until combined. Remove from the heat and add the orange zest. 

Once the cakes have cooled, and before removing them from the wire rack, spoon a dollop of orange marmalade on top of each one. Spoon the chocolate evenly over the cakes so that the tops are completely covered. The excess chocolate can drip through the wire rack leaving the bottoms free of chocolate. Refrigerate on the rack for about 20 minutes until set. Keep these bad boys refrigerated until you are ready to serve them. 

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From the book: Ms Cupcake: The Naughtiest Vegan Cakes in Town

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