Four layers of moist and light orange sponge cake are layered with tart orange marmalade and rich chocolate ganache frosting.
Inspired by classic Jaffa cake biscuits, this cake is absolutely delicious and perfect for holiday celebrations! I used my mom’s homemade thick-cut marmalade for a deliciously tart yet sweet flavor that pairs perfectly with the rich chocolate frosting.
This recipe is egg-free and dairy-free, but you can use dairy if you prefer!
This cake features four layers of moist yet light orange sponge, layered with tart orange marmalade and rich chocolate ganache frosting. Inspired by the classic Jaffa cake biscuits, this cake is perfect for any celebration!
Vegan Jaffa Cake
This Jaffa Cake features four layers of moist yet light orange sponge, layered with tart orange marmalade and rich chocolate ganache frosting. It’s egg-free, dairy-free, and perfect for the holidays!
Jaffa Cake
Ingredients
Orange Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup plant-based yogurt soy or coconut
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- Zest of 2 oranges
- Juice of 2 oranges
- 1 tsp vanilla extract
Orange Marmalade:
- 1 cup thick-cut orange marmalade homemade or store-bought
- Chocolate Ganache Frosting:
- 2 cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
- 2 tbsp dairy-free butter
Instructions
Prepare the Orange Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based yogurt, plant-based milk, vegetable oil, orange zest, orange juice, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Ganache Frosting:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter, stirring until melted and smooth.
- Allow the ganache to cool and thicken slightly before using.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a thin layer of orange marmalade over the cake layer.
- Repeat with the second and third cake layers, spreading a thin layer of marmalade between each layer.
- Place the fourth cake layer on top.
Frost the Cake:
- Spread the chocolate ganache frosting evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, citrusy, and indulgent Jaffa Cake!
Notes
- Orange Zest and Juice: Ensure you use fresh orange zest and juice for the best flavor.
- Dairy-Free Chocolate Chips: Use high-quality dairy-free dark chocolate chips for a rich and smooth ganache.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy texture.