These Jaffa cakes have a spongy almond flour base and are topped with orange jam and melted dark chocolate.
With just 130 calories per cake, these vegan, gluten-free, and sugar-free treats are a healthier alternative to the store-bought ones.
Health
Time
30mCost
135 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
12
The Jaffa cakes are named after the Jaffa orange variety.
A single orange covers all your daily intake for vitamin C, a precious nutrient for your immune system.
Swap sugar-loaded orange juice with the whole fruit for a boost of fibres, and save the peel for extra nutrition.
We love adding citrus fruits to our sweet and savoury recipes. Tap below to discover them now!
In a bowl, combine almond meal, baking powder, baking soda, potato starch, erythritol, and a pinch of salt. Then, add the soy yogurt and oat milk and whisk the ingredients into a creamy batter.
| Almond Flour | 110g |
|---|---|
| Baking Powder | 1tsp |
| Baking Soda | 0.5tsp |
| Potato Starch | 50g |
| Erythritol | 60g |
| Soy Yogurt | 30g |
| Oat Milk | 80mL |
| Sugar-Free Orange Jam | 140g |
| Dark Chocolate 85% | 100g |
For each cake base, pour a heaped tablespoon of batter in a muffin tin or bun tin.
| Almond Flour | 110g |
|---|---|
| Baking Powder | 1tsp |
| Baking Soda | 0.5tsp |
| Potato Starch | 50g |
| Erythritol | 60g |
| Soy Yogurt | 30g |
| Oat Milk | 80mL |
| Sugar-Free Orange Jam | 140g |
| Dark Chocolate 85% | 100g |
Bake the cakes for 12 minutes at 195°C (380°F). Once they've cooled down, slice the cap of each base to get a flat top.
| Almond Flour | 110g |
|---|---|
| Baking Powder | 1tsp |
| Baking Soda | 0.5tsp |
| Potato Starch | 50g |
| Erythritol | 60g |
| Soy Yogurt | 30g |
| Oat Milk | 80mL |
| Sugar-Free Orange Jam | 140g |
| Dark Chocolate 85% | 100g |
Top each sponge cake with orange jam, spreading the marmalade flat over the bases.
| Almond Flour | 110g |
|---|---|
| Baking Powder | 1tsp |
| Baking Soda | 0.5tsp |
| Potato Starch | 50g |
| Erythritol | 60g |
| Soy Yogurt | 30g |
| Oat Milk | 80mL |
| Sugar-Free Orange Jam | 140g |
| Dark Chocolate 85% | 100g |
Melt the chocolate in the microwave or a double boiler. Leave the chocolate to cool and thicken slightly before spooning it over the jam-topped cakes.
| Almond Flour | 110g |
|---|---|
| Baking Powder | 1tsp |
| Baking Soda | 0.5tsp |
| Potato Starch | 50g |
| Erythritol | 60g |
| Soy Yogurt | 30g |
| Oat Milk | 80mL |
| Sugar-Free Orange Jam | 140g |
| Dark Chocolate 85% | 100g |
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