vegan jaffa cake

Delicious &amp; easy Vegan Chocolate Orange Dessert - for a quick &amp; simple vegan dessert to add to your Christmas menu (or also as a vegan treat for yourself!).

Vegan Jaffa Cake Dessert

oat milk (300 ml)

chocolate

tbsp raw cacao powder

orange juice (of 1 large orange)

tsp Vegeset (or cornstarch)

Heat the oat milk in a medium saucepan until steaming. Add in the chocolate spread and stir to melt &amp; combine.

Continue to heat until the liquid has gone chocolatey and all the spread is dissolved.

Add the orange juice to the mix and sprinkle the Vegeset on top. Bring to a gentle boil whilst whisking continuously. Remove from the stove as soon as it bubbles and instantly pour into round bowls (for the shape) and place in the fridge to set for at least 30 minutes.

Serve with dairy free chocolate sauce &amp; a sprinkle of orange zest.

A giant vegan jaffa cake made with light vanilla sponge, tangy orange jelly and smooth dark chocolate ganache.

Giant Vegan Jaffa Cake

orange juice

orange (finely grated)

tsp agar agar powder

water

soy milk (unsweetened

lemon juice

150 g caster sugar (aka superfine sugar)

vegetable oil (or sunflower oil)

tsp vanilla extract

210 g plain white flour (aka all purpose flour)

tsp baking powder

tsp fine sea salt

ml orange juice

g sugar (or caster sugar)

coconut oil (or vegetable oil)

dark chocolate (finely chopped)

Choose a plate with a well around 2-5 cm smaller than your cake tin. Line the plate with cling film, carefully pushing out any air bubbles with your finger tips. Set aside.

Place half of the orange juice in a small saucepan along with the orange zest. In a small bowl, whisk together the agar agar powder and water until smooth. Place the saucepan over low heat and bring to a low boil.

Immediately add the agar agar mixture to the saucepan, stirring constantly. Cook for a further 2 minutes, then remove from the heat. Working quickly, add the remaining orange juice and mix thoroughly. Hold a fine mesh sieve over the lined plate (to catch the zest) and pour the jelly mixture through.

Carefully transfer the plate of jelly to the fridge and leave to set.

To Make the Jelly

Preheat the oven to 175 °C fan. Line a 21cm (8.27 inch) cake tin with baking parchment on the bottom and sides.

In a medium bowl, whisk together the soy milk, lemon juice, caster sugar, vegetable oil and vanilla extract. Set aside.

In a separate medium bowl, sieve together the remaining sponge ingredients then whisk to combine. Add the wet ingredients to the bowl of dry ingredients and mix until combined to a loose batter.

Pour the cake batter into the prepared cake tin and place in the preheated oven to bake for 30 minutes. While the cake bakes, make the syrup.

Remove the cake from the oven and leave to cool for 10 minutes on a wire cooling rack, before removing from the tin and leaving to cool fully.

To Make the Sponge

Place the syrup ingredients in a small saucepan and bring to a simmer. Once all the sugar is dissolved, allow to simmer for 2 minutes then remove from the heat and set aside to cool.

Once both the syrup and the cake are cooled to room temperature, brush the top of the cake with half of the syrup. Carefully flip the cake upside down and brush the underside with the remaining half of the syrup. Leave the cake upside down for the remaining steps.

Remove the plate of jelly from the fridge and flip upside down onto the cake. Loosen the cling film and remove the plate. Make sure the jelly is in the centre of the cake then carefully remove the cling film. Place the cake in the fridge to chill while you make the ganache.

To Make the Syrup

Place the soy milk and coconut oil in a medium saucepan and place over low heat. Bring just to the point before boiling (the milk should be steaming but not bubbling) then remove from the heat. Add the chopped chocolate then cover the pan with a lid and leave undisturbed for 5 minutes.

Remove the lid and whisk the ganache until smooth and glossy.

Remove the cake from the fridge and place on a wire cooling over a large baking tray or bowl (this is to catch any extra ganache). Pour the ganache over the top of the cake, making sure it covers the sides evenly. Use a spatula to even out the top into a flat layer then use a skewer to make a grid pattern on the top (optional).

Return the cake to the fridge to set for a further 30 minutes before slicing and serving.

To Make the Ganache

Absolutely loved it and so did everyone I shared with! Such an easy recipe and it’s delicious! I’ve never had a Jaffa cake but always heard about it on Great British Bake-off. I now understand the hype! ☺️

Delicious!! I was a bit intimidated by all the components of this recipe but they were easy to follow and came out great. I’ll definitely be making it again!

I tested it. I loved making this recipe!
On the first try, both the sponge cake and the jelly layer were too thin because I only have a 25cm diameter tray. But on the second time I doubled the batter and the jelly and everything was perfect. So fun to make, so good to eat.

Made this ons for my mom’s birthday and everyone loved it! Super orange-y! Great recipe :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694032601/s0qex3vjgxkknrtamfca.mp4

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Top 2 vegan jaffa cake recipes from across the web

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Vegan Jaffa Cake Dessert

Giant Vegan Jaffa Cake

The most viewed vegan jaffa cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine