Homemade Jaffa Cakes

Now, I don't know about you but these were a childhood favourite - one my beautiful Momma would bring on race days, netball matches and training sessions while shouting at the top of her lungs on the side cheering us on.

These are not only an absolute winner (with my best friend and my parents!) but they taste even better than the real thing, not even joking and they couldn't be easier!


For the Cakes

  • 2 large eggs
  • 1/4 cup caster/coconut sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup plain/all-purpose flour/coconut flour

For the Filling

  • 1/4 cup caster/coconut sugar 50g
  • 1/2 cup orange juice 120ml
  • 1 sachet gelatine 12g

For the Topping

  • 3/4 cup dark chocolate 130g

Start by making the filling as you will need to leave this to set for 1-2 hours in the fridge.

Pop the sugar and orange juice in a saucepan and simmer until the sugar has dissolved. Then stir in the gelatine. Do not allow this to boil. Then find a cupcake tray and line with foil - pour the mix in and transfer to the fridge,


Pre heat the oven to 180 degrees.

In a heat proof bowl pop the sugar and eggs on a low simmering heat on the hob and beat them for 4-5 minutes or until pale and super frothy!! Transfer this to a bigger bowl and stir in the vanilla extract and carefully fold in the flour not stir this is important to get the cake texture right. It should be light and fluffy. 

If you have matching cupcake trays then grease and spoon the mix into these - if not you may need to wait until the jelly has set as you need them to be the same size.  

Bake these for 7-10 minutes - DO NOT over cook you want them to be light and soft and they will not take long. If you have a toothpick this should come out clean. Once cooked carefully cool on a wire rack.

Once they have cooled transfer the jelly to the cake - this can be a little fiddly. You can trim these to the right size or if you want them a little smaller than the cakes.

Once this is done its time to melt the chocolate!! I did this in the microwave on a low setting to ensure the chocolate didn't burn and stirred every 20 - 30 seconds.

Before carefully topping the cakes allow the chocolate to cool a little so it is less runny. Set in the fridge and enjoy!! 

I hope you loved these as much as we do - I am most definitely making another batch this week!

Please tag any photos if you do try them!

Sophie xx