Homemade Jaffa Cakes

Who's a Jaffe Cake fan? Ours are so easy to make, way less sugar than store-bought and they taste amazing!

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Cook: 20 MINS


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Preheat oven to 175°C / 350°F.
Mix together plain flour, ground almonds, baking powder and salt until fully combined. Add coconut oil, maple syrup and milk until fully combined.
Divide mixture between 12 greased muffin tray cups and bake for 10 mins. One baked, remove from oven and allow to cool for 5 mins, then hook them out of the muffin tray.
For the orange jelly, add all ingredients to a saucepan and bring to a boil for 1-2 mins until you can see the mixture is thickening, then remove from heat and transfer to a large bowl or plate. The orange mixture will solidify into jelly as it sets, you can speed up this process by chilling. Once solidified, cut 12 circular discs out of your jelly using a cookie cutter or a a random lid (that’s what we used).
To build Jaffa cakes, melt dark chocolate in microwave, place one jelly disc onto of biscuit base then cover with melted dark chocolate. Try to only add dark chocolate to top half of jaffa cake. Using a fork, score lines into the dark chocolate. Allow dark chocolate to set before eating.

Nutritional Info

Per Jaffa Cake:

Cals – 144 

Carbs – 15.2g 

Protein – 2.4g 

Fat – 7.8g 


Serves 12

For the Biscuit Base:

  • 75g of plain flour.
  • 50g of ground almonds.
  • 1/2 tsp of baking powder.
  • 1/4 tsp of salt.
  • 35g of coconut oil - melted.
  • 45g of maple syrup
  • 80ml of milk.

For The Rest:

  • 250ml of orange juice.
  • Tbsp of maple syrup.
  • Zest of 1 orange.
  • 1 sachet of agar agar (available at most supermarkets).
  • 150g of dark chocolate.

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