Vegan jaffa cake cake - giant jaffa cake

What's better than jaffa cakes? A giant vegan jaffa cake! And the best thing it's actually very easy to make! With a few simple steps and only 11 ingredients you will be able to impress your guests and yourself with this giant version of the popular classic.

I had a look at the very long list of jaffa cakes and I couldn't even be bothered to count them all, it's incredible! I don't even want to get into it, but my cake is not just vegan, most importantly it tastes just like the original, but is bigger.

And when I made it I felt such a feeling of achievement. I brought it to a party and people loved it.

The cake base is super easy to make and the jelly only has two ingredients! orange juice and agar powder (from algae). For the chocolate topping you again only need cooking chocolate (which you can sub with any dark chocolate) and margarine.

And if you like this video check out my youtube channel:

Vegan jaffa cake cake - giant jaffa cake

Everyone loved the taste of my vegan jaffa cake. Tip: get a good quality orange juice without bits for the best jelly

vegan jaffa cake cake

I've been meaning to veganise jaffa cakes for ages, but I thought it would be too much hassle to make separate small ones, so I thought I might as well make a whole cake!

vegan jaffa cake cake

The perfect mix of chocolate, chocolate and cake and all done using 11 ingredients only. Super easy to do.


Cake base dry ingredients:

  • 190g self raising flour
  • 130g brown sugar
  • 3/4 tsp baking powder

Cake base wet ingredients:

  • 130ml plant-based milk
  • 75g melted coconut oil (or sunflower oil)
  • 1/2 tsp vanilla extract

Orange jelly ingredients:

  • 350ml orange juice (smooth, no bits)
  • 5g agar powder

Chocolate topping ingredients:

  • 1 tsp margarine (or 1/2 tsp coconut oil)
  • 130g cooking chocolate

Other ingredients:

  • Apricot jam or marmalade

Optional ingredients:

  • 1 orange (for the zest/cake decoration)

Make cooking easier with my ingredient converter: Click to open

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Preheat your oven to 180C (360F).

Add all dry cake base ingredients into a bowl and mix well. Then add all wet ingredients and mix together so there are no lumps and you get a smooth cake mixture.

Line a baking tin with balking paper and grease sides with margarine. Pour the cake mixture into the tin, spread evenly and bake in the oven for 30 min at 180C (360F). Check with a toothpick if the cake is fully baked (if the tooth pick comes out without any batter sticking to it the cake should be baked).

To make the orange jelly boil 350ml or orange juice and then carefully add 5g of agar powder to it. Do this slowly and make sure there are no lumps. Cook and stir for another 2-3 minutes making sure the orange juice doesn't boil over. Then pour it into a round mould the same size as the baking tin. Transfer to the fridge and let set for at least 30 minutes.

Let the cake cool down before you continue with the next steps.

Then spread 1 tbsp of marmalade or apricot jam on the top (I prefer apricot jam for the taste). You need this to make the jelly stick to the cake.

Take the jelly out of the fridge, take it out of its mould and add on top of the cake.

For the chocolate topping melt 130g of chocolate in a bain marie (or carefully in a microwave) and then add 1 tsp of margarine. Mix together and let cool down a bit - if it's piping hot it might melt the jelly.

Spread the chocolate topping on the jelly.

If you want to present the cake nicely add some orange zest on top. Enjoy!

And if you have some agar powder left then why not try my vegan pana cotta recipe in a cherry chocolate sauce.

tofu panna cotta

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