Dairy-free Jaffa Cakes


I’ve always wanted to try making my own Jaffa Cakes, so I thought I’d give it a go. This recipe uses a fatless sponge so it’s dairy free, but the sponge must be whisked, similar to a Swiss roll. I love them made with orange jelly, but you could try strawberry, raspberry or even lemon if you fancy!


  • 1 x 135g pack orange jellyFullSizeRender_2
  • 150ml boiling water
  • 1 orange
  • 2 large eggs
  • 50g caster sugar
  • 50g self-raising flour
  • 1tsp vanilla essence
  • 180g Cadbury Bourneville dark chocolate

Makes 12


  1. Cut the jelly into cubes and place into heat-proof jug.
  2. Pour the boiling water over the cubes, and stir until the jelly dissolves.
  3. Finely grate the orange zest, and add to the jelly.
  4. Juice the orange, and add this to the jelly.
  5. Pour onto a shallow tray or dish, and chill for one hour in the fridge.
  6. Pre-heat the oven to 180oC/350oF/Gas Mark 4. Grease and line a shallow bun tin.
  7. Crack the eggs into a bowl. and add the sugar.FullSizeRender_11
  8. Using an electric whisk, whisk the together for 5-10 minutes until pale and fluffy.
  9. Using a metal spoon, gently fold in the flour.
  10. Spoon the mixture into the prepared tin.
  11. Bake on the middle shelf of the oven for ten minutes, until the sponges are golden and springy to touch.
  12. Transfer the sponges to a wire rack, and allow to cool.
  13. Break the chocolate into chunks, and place in a glass bowl.
  14. Place the glass bowl over a pan of simmering water, and melt the chocolate. Don’t let the water touch the bowl.
  15. Remove the bowl and allow the chocolate to cool and thicken for a couple of minutes.


  1. Place the cakes onto a tray covered with greaseproof paper.
  2. Using the top of an egg cup cut out rings of the orange jelly and place one ring on top of each cake.
  3. Pour the melted chocolate over the cakes, spread evenly with a palette knife.
  4. Place the cakes in the fridge for thirty minutes, until the chocolate sets.
  5. Remove, serve and eat!

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