Blood Orange Jaffa Cakes

Servings: Makes: 20 (approx)

Nutritional Information:

Per jaffa cake (56g)

Calories 159, Fat 8.9g, Saturates 3.4g, Carbohydrate 18g, Sugars 9.6g, Fibre 1g, Protein 1.8g, Salt 0.22g


For the blood orange jelly:

360ml (1 1/2 cups)
120ml (1/2 cup)
1 tbsp

For the sponge:

150ml (2/3 cup)
160g (1 1/3 cup)
100g (1/2 cup)
125g (1/2 cup)

For the chocolate coating

You Will Also need:

6cm round cutter
5cm round cutter



To make the jelly add the blood orange juice, water, agar, and sugar to a pan. Bring to the boil over a medium heat and then leave to simmer for 5 minutes. Pour the liquid into a shallow tray and leave in the fridge to set.


Preheat the oven to 180°C/355°F/Gas 4. For the sponge, stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.


In a bowl, beat together the self-raising flour, caster sugar, baking powder, dairy-free butter and buttermilk mix until smooth.


Pour the cake batter into a shallow, greased tray and bake for 15 minutes. Remove the sponge from the oven and allow to cool.


Once cool, use the 6cm cutter to cut 20 circles of sponge, to use for the base of the jaffa cakes.


Next use the 5cm round cutter to cut circles out of the blood orange jelly and place these on top of the sponge pieces.


Melt the dark chocolate in a bowl, over a pan of simmering water. Once melted, allow the chocolate to cool slightly then spoon it over the jaffa cakes to coat them. Place them in the fridge to cool, before serving.


5 based on 1 reviews

2 responses to “Blood Orange Jaffa Cakes”

  1. LaVonne says:

     This looks awesome; I love Jaffa cakes! However, there are no amounts listed in the ingredients. How much of everything goes in? Thanks!

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