These wholesome and delicious jaffa cakes are the perfect treat to delight your family and friends.

prep time 20 mins total time 1 hour serves 12


  • 100g caster sugar

  • 100g self-raising flour

  • 100ml plant milk

  • 50ml rapeseed oil

  • 1 tsp vanilla extract

  • Marmalade

  • 100g vegan chocolate (I used Moo Free Milk Chocolate)

  • Zest of an orange



  1. Grease your muffin trays (to make 12), and preheat your oven to 180C/350F.

  2. In a bowl mix together the sugar and flour. Add in the milk, oil and vanilla extract and fold together until combined.

  3. Spoon in around a tbsp of the mixture to each hole of the tray. Bake in the oven for 8-12 minutes, until the sponge has risen and they spring back when lightly pressed.

  4. Leave to cool in the muffin tray before removing. When the trays are cool, turn them upside down to remove the sponges and leave to completely cool on a wire rack.

  5. Spoon on a tsp of marmalade to the middle of each sponge.

  6. In a heat-proof bowl over a pan of boiling water, melt the chocolate together with the zest of an orange.

  7. Carefully spoon the melted chocolate over the sponges, allowing for the chocolate to drip through the wire rack (I put a chopping board underneath, and scraped off the chocolate and ate afterwards).

  8. Leave until the chocolate has set and enjoy! Keep refrigerated afterwards to keep the chocolate hard.


  • This recipe has been adapted from The Happy Foody’s recipe.

  • After some research I opted to used marmalade instead of jelly simply because this is an easier option, but feel free to give jelly a go in this recipe (just make sure it’s vegan!).