I really miss Jaffa Cakes and after a long hard craving which lasted many months I decided to make these healthy, flourless Vegan Jaffa Cakes!
The taste is out of this world – well still in this world, more like the real thing but you get the gist! They are also gluten-free which is bonus. Couldn’t believe how great they tasted to be honest.
That tangy jelly centre, the crunchy chocolate top and the soft crumbly base, ah it’s a match made in heaven.
Questions about Vegan Jaffa Cakes
What are Jaffa Cakes? There’s a constant debate about whether a Jaffa Cake is a biscuit or a cake in the UK! Apparently England considered cakes to be an essential food item for the nation so cakes were not a taxed food. It is proposed that the company classed them a cake to avoid paying taxes on their product. Anyway, this debate continue to this day! So whether you believe they are cake or biscuit, a cake/biscuit base is topped with a tangy orange jelly then smothered in chocolate and there you have it, the infamous Jaffa Cake.
What is agar agar? Agar agar is a powder extracted from seaweed that is used as a gelling agent. It has been around for yonks so why we still use pig gelatin I have no idea, but it’s insane!
How to make Vegan Jaffa Cakes? To make vegan jaffa cakes there are three components: the base, the jelly centre and the chocolate topping. Each will be made individually. The bases will be baked like typical cakes or cookies, the jelly will be made using the vegan gelling agent, agar agar and set in the fridge and chocolate will be melted and infused with orange oil. All components will be then stacked on top of one another and cooled to room temperature before eating.
How to store Vegan Jaffa Cakes? Store the jaffa cakes in an airtight container and in the fridge.
Recipe
Serving size:
Makes 12-14 jaffa cakes
Ingredient for cookie base:
- 150g almond flour
- 1 tsp baking powder
- 3 tbsp coconut oil
- 3 tbsp coconut sugar
Ingredient for vegan jelly:
- 60ml water
- 60ml orange juice
- 1 tbsp agar agar powder
Ingredient for chocolate topping:
- 100g dark chocolate
- 25 ml plant milk
- 1 tsp orange oil
Method:
- Preheat oven to 180℃.
- Combine all ingredients together for the base until a smooth dough is formed.
- Split into 12 balls and transfer to a baking tray lined with greaseproof paper.
- Flatten each ball slightly then bake for 10-15 minutes.
- Allow to cool.
- For the jelly add the water and agar agar to a saucepan and bring to a boi, allow powder to dissolve.
- Remove from heat then add orange juice.
- Pour into a tray and allow to set in the fridge for 1 hour.
- When jelly is set, cut into rounds the same size as the base and lay neatly on top of the biscuit.
- Add the milk to the chocolate then melt.
- When melted, stir in the orange oil.
- Drizzle/pour on top of each biscuit and allow to set for another hour in the fridge.
Made this Recipe?
If you had a go at these Vegan Jaffa Cakes please feel free to give me a shout on Instagram at @food_flaneur– would love to see your pics!
If you like cookies…
You should definitely give these recipes a try (so many choc orange combos!):
Big Thanks to…
Avant Garde Vegan for my food inspo. You can find his recipe tutorial here: https://www.youtube.com/watch?v=bDFWB1daT2g.
One of my favorite flavor combinations!
Thanks Dorothy, mine too! xXx