Vegan Jaffa cake

Recipe for all Jaffa cake lovers! The combination of orange jelly, almond biscuit and chocolate will amaze you.

Vegan cakes used to be a real challenge to us, as making cakes is already more demanding than other desserts, and at the same time we didn’t know how to make a light and fluffy cake without eggs. But with a few attempts we perfected the baking of vegan cakes and today we simply adore making them because we can be creative with combining new flavours. Now we are in charge for birthday cakes for all family members, because they all love them and can’t believe that they are really vegan!

We have always loved Jaffa cakes  and a combination of chocolate and oranges in general, so this time we decided to create a cake that resembles Jaffa cakes in both taste and texture. The cake consists of a fluffy almond cake, orange jelly, a silky smooth chocolate cream and a juicy chocolate cake that will definitely impress you when combined together. This extremely delicious and juicy orange chocolate birthday cake was gone in seconds as all the guests were really excited about it.

Even though the recipe looks quite long at first glance, don’t be afraid to make it, because the preparation is not difficult at all. You need to make two simple cakes, orange jelly and chocolate cream, and then just put it all together. It is good to put the cake in the fridge overnight so that the chocolate cream hardens. Next day, just pour chocolate over it and decorate as desired to add the final touch. We decorated it with pieces of orange, oatmeal cookies with orange chocolate, dried orange and orange peel.

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Vegan Jaffa cake

Delicious chocolate orange cake, for all Jaffa cake lovers.


Almond cake

  • 240 g semi-white flour
  • 42 g almond meal
  • 10 g baking powder
  • 50 g coconut sugar
  • 1 teaspoon vanilla extract
  • 40 g coconut oil
  • 270 ml plantbased milk
  • 65 g aquafaba liquid from canned chickpeas

Orange jelly

  • 200 g orange syrup
  • 100 ml water
  • 10 g agar agar
  • 5 g corn starch and 10 ml of water for mixing

Chocolate cream

  • 680 g coconut milk canned
  • 140 g dark chocolate
  • 80 g maple syrup
  • 40 g corn starch

Chocolate cake

  • 5 g egg substitute or ground flaxseed and 50 ml of water
  • 275 g semi-white flour
  • 60 g coconut sugar
  • 12 g baking powder
  • 35 g cocoa powder
  • 25 g maple syrup
  • 40 g coconut oil
  • 1 teaspoon vanilla extract
  • 310 ml plantbased milk
  • 30 g dark chocolate


Almond cake

  • Mix all dry ingredients together (flour, almond meal, baking powder and coconut sugar).
  • Add the mixture of plantbased milk, coconut oil and vanilla extract and mix well.
  • In another bowl, mix aquafaba until it becomes very thick (similar to egg whites). Then gently stir it into the batter.
  • Line a 25 cm diameter cake tin with baking paper and pour the batter into it.
  • Bake for 25 minutes at 180 °C.
  • Once baked, place on a cooling rack and allow to cool.

Orange jelly

  • Put orange syrup, water and agar agar in a pot, mix well and bring to a boil.
  • When it starts to boil, pour in a mixture of corn starch and water, stirring constantly.
  • Cook for about 3 minutes and stir several times in between.
  • Pour the liquid into a cake pan lined with baking paper and place in the fridge to harden.

Chocolate cake

  • In a cup, mix the egg substitute (or ground flaxseeds) and water and let it soak for 5 minutes.
  • Put all dry ingredients (flour, coconut sugar, baking powder and cocoa powder) in a large bowl and mix together.
  • In another bowl, mix all of the wet ingredients (maple syrup, coconut oil, vanilla extract, almond drink and previously prepared egg substitute), add them to the mixture of dry ingredients and mix with a hand mixer into a smooth mixture.
  • Finally, pour in melted and slightly cooled down dark chocolate.
  • Pour the mixture into a cake tin with a diameter of 25 cm and bake for 25 minutes in a preheated oven at 180 °C.
  • Place the cake on a cooling rack and leave to cool while you prepare the cream.

Chocolate cream

  • Put 600 g of coconut milk, dark chocolate and maple syrup in a pot and bring to a boil.
  • When it starts boiling, stir in the mixture of cornstarch and 80g of coconut milk, and stir constantly to prevent lumps from forming.
  • Let it boil for another 3 minutes and stir from time to time.


  • Place almond cake on the bottom of the cake tin and moisten it with a few tablespoons of plantbased milk.
  • Cut off the outer edge of the hardened jelly (so that the jelly does not reach the edge of the cake) and place it on almond cake.
  • Pour chocolate cream on the jelly layer and place chocolate cake on top.
  • Cover the cake and place in the fridge overnight to allow the chocolate cream to harden.
  • Next day, carefully remove the cake from the cake pan and decorate it. Pour melted chocolate over it and, if desired, add ​orange slices, orange peel, chocolate orange biscuits...
  • Keep cake in a sealed container in fridge for up to 3 days.

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