Vegan Jaffa Cakes

Vegan jaffa cakes

5 from 3 votes
Recipe by Tara Weaver Course: DessertCuisine: EuropeanDifficulty: Medium


Prep time


Baking time


Total time



The recipe takes inspiration in the famous soft, orange & choc biscuits named jaffa cakes. We loved those so we made vegan jaffa cakes.

Cook Mode

Keep the screen of your device on


  • Orange jelly
  • 1/4 cup 1/4 water

  • 1/4 cup 1/4 orange syrup

  • few drops few orange oil

  • 1 tsp 1 agar-agar

  • Biscuits
  • 6 tbsp 6 aquafaba

  • 1/4 tsp 1/4 turmeric

  • 1/4 cup 1/4 caster cocoa sugar

  • 1/2 cup 1/2 flour

  • Chocolate glaze
  • 1 1/2 cup 1 1/2 vegan dark chocolate


  • Orange jelly
  • Mix the orange jelly ingredients and bring to boil. After boiling cook for 2 more minutes.
  • Put the food grade foil in a small tray and pour the mixture in it. You might use the tray without foil but foil makes it easy to remove the jelly later on.
  • Cool in the fridge for 15 minutes so jelly becomes firm. In the mean time prepare the biscuits and chocolate.
  • Biscuits
  • Mix aquafaba, turmeric and caster cocoa sugar in a bowl. Beat for 6-8 minutes.
  • Add flour to the mixture and mix gently with spatula.
  • Pour the biscuit mixture in the muffin baking tray. There should be just enough mixture for 12 biscuits, so 12 muffin baking tray is perfect.
  • Bake for 10 minutes at 350º F.
  • Final combo
  • Flip all biscuits in the baking tray so you won’t have a hard time removing them later on.
  • Use a small glass to cut the jelly in circles.
  • Put one jelly on each biscuit in the tray.
  • Melt the dark chocolate and pour a bit of it on each biscuit.
  • Leave at room temperature until chocolate becomes firm.

Recipe Video

Did you make this recipe?

Tag @veganpots on Instagram and hashtag it

Did you make this recipe?

Follow us on Facebook

Share your love
Tara Weaver
Tara Weaver

Combining her expertise in cooking with a love for vegan and cruelty-free cosmetics, Tara guides you through a world of flavorful recipes and ethical beauty.