This commercial Jaffa Cake contains palm oil and processed glucose-fructose syrup, plus artificial stabilizers and emulsifiers. The DIY version eliminates all processed ingredients, replacing palm oil with organic butter for better flavor and nutrition, and using natural pectin and fresh orange juice for a cleaner orange layer.
Based on: Jaffa Cakes
· Makes approximately 36 cakes
· Serving: 1 cake (25g)
Why This Recipe is Seed Oil Free
Commercial Jaffa Cakes from Tower Gate often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Jaffa Cakes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic wheat flour
200g (1⅔ cups) · King Arthur Organic Unbleached All-Purpose Flour
Forms the light sponge cake base that supports the orange jelly layer
Organic cane sugar
150g (¾ cup) for cake + 100g (½ cup) for jelly · Wholesome Organic Cane Sugar
Sweetens both the sponge cake and orange jelly layer naturally
Organic butter
80g (⅓ cup), melted · Organic Valley Unsalted Butter
Replaces palm oil, providing moisture and rich flavor to the sponge
Organic eggs
3 large eggs (about 150g) · Vital Farms Organic Eggs
Provides structure and lift to create the characteristic light sponge texture
Fresh orange juice
200ml (¾ cup + 2 tbsp) from 3-4 oranges · Organic navel oranges
Creates the signature orange jelly layer with authentic citrus flavor
Organic pectin powder
4g (1 teaspoon) · Pomona's Universal Pectin
Natural gelling agent that sets the orange layer without artificial stabilizers
Helps chocolate coating set with the right texture and provides healthy fat
Aluminum-free baking powder
6g (1½ teaspoons) · Rumford Baking Powder
Leavens the sponge cake to achieve light, airy texture
Sea salt
2g (⅓ teaspoon) · Redmond Real Salt
Enhances flavors and balances sweetness in both cake and jelly layers
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Adds depth and warmth to complement the orange and chocolate flavors
Instructions
Step 1. Preheat oven to 350°F (175°C). Line two 12-cup mini muffin pans with paper liners, or grease 36 small round silicone molds (about 1.5-inch diameter). The key is using shallow molds so each cake is about 25g finished weight. If using regular muffin tins, fill only ⅓ full to keep cakes small and proportional.
Step 2. Make the sponge batter by whisking together 200g organic flour, 6g baking powder, and 2g sea salt in a medium bowl. In a separate large bowl, whisk 3 eggs vigorously for 2-3 minutes until pale and slightly thickened. Gradually add 150g cane sugar while continuing to whisk for another 2 minutes — this incorporates air for a light texture. Stir in 5ml vanilla extract and 80g melted butter (cooled slightly). The butter should be warm but not hot enough to cook the eggs.
Step 3. Gently fold the flour mixture into the wet ingredients using a rubber spatula, making about 15-20 gentle turns until just combined. Don't overmix or the cakes will be dense. The batter should be smooth but still have some volume from the whipped eggs. Divide evenly among molds, filling each about ⅔ full. Bake for 12-15 minutes until golden and a toothpick comes out clean. Cool completely on a wire rack — this takes about 30 minutes.
Step 4. While cakes cool, make orange jelly by combining 200ml fresh orange juice and 100g cane sugar in a small saucepan. Whisk in 4g pectin powder thoroughly to avoid lumps — pectin clumps easily when added to liquid. Bring to a rolling boil over medium-high heat, stirring constantly for exactly 1 minute. The mixture will thicken noticeably. Remove from heat and let cool for 10 minutes until it starts to set but is still spreadable — it should coat the back of a spoon but not be completely firm.
Step 5. Prepare chocolate coating by chopping 180g dark chocolate finely and placing in a heatproof bowl. Add 30g coconut oil. Melt using double boiler method (bowl over simmering water) or microwave in 30-second intervals, stirring between each. Heat only until just melted and smooth — overheating will make the chocolate seize. The mixture should be glossy and flow easily but not be hot. Let cool for 5 minutes so it won't melt the jelly layer.
Step 6. Assemble the Jaffa Cakes by placing cooled sponge cakes on a wire rack set over parchment paper (to catch drips). Using a small spoon, place about 1 teaspoon (5g) of orange jelly on top of each cake, leaving a small border around the edges. The jelly should be set enough to hold its shape but still slightly soft. Let set for 10 minutes.
Step 7. Dip each cake face-down into the chocolate coating, allowing excess to drip off, then place back on the wire rack chocolate-side up. Alternatively, spoon about 1 tablespoon of chocolate over each cake, using the back of the spoon to spread evenly. Work quickly as the chocolate will start to set. The coating should cover the jelly completely and drip slightly down the sides. Refrigerate for 20 minutes to fully set the chocolate.
Step 8. Store finished Jaffa Cakes in an airtight container in the refrigerator for up to 1 week, or at cool room temperature (under 70°F) for 3-4 days. Let come to room temperature for 5-10 minutes before serving for best texture. The chocolate may develop a slight white bloom if stored at room temperature, but this doesn't affect flavor. For longer storage, freeze for up to 3 months — thaw at room temperature for 30 minutes before serving.
Storage
Store in airtight container in refrigerator for up to 1 week. Can be kept at cool room temperature for 3-4 days. Freeze for up to 3 months. Let come to room temperature before serving for optimal texture.
Cost Comparison
Cost per serving (homemade)$0.51
Cost per serving (store-bought)$0.89
Savings43%
Higher upfront ingredient costs due to organic premium, but substantial per-serving savings. Bulk buying organic ingredients reduces cost over time, and you control all ingredients for superior nutrition and flavor.