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Jaffa Cakes

Servings: 9
Author: Angela Coleby
Print Recipe



  • 4 oranges - 1 cup 250ml juice and rind of one orange
  • 2 tblspns sugar substitute
  • 1 sachet gelatin


  • ¼ cup coconut flour
  • 3 tblspns melted butter
  • 3 eggs
  • 3 tblspns sugar substitute
  • ½ tspn salt
  • ¼ tspn baking powder
  • 1 tspn vanilla essences


  • 150 g chocolate


  • Make the jelly by gently heating the orange juice and rind in a saucepan.
  • Add the sugar substitute and stir thoroughly.
  • Remove from the heat and sprinkle the gelatin over the juice. Stir thoroughly.
  • Pour into a shallow dish (I used my glass brownie tin). You want the jelly to be about 1cm in depth.
  • Place in the fridge and set for 3 hours or until firm.
  • Pre-heat the oven to 200C/400F degrees.
  • For the cake, whisk the melted butter and sugar substitute together.
  • Add the eggs and vanilla essence and whisk until combined.
  • Add the coconut flour, salt and baking powder and whisk until smooth.
  • Grease a cupcake or muffin tin. I lined mine with parchment paper just for ease of popping the sponges out.
  • Spoon the cake mixture into the tins and bake for 15 minutes until golden and firm.
  • Remove from the tin and allow to cool
  • Cut circle shapes out of the jelly, making sure that they are smaller than the cakes. A cookie cutter or glass should do it.
  • Place the jelly on top of the sponges.
  • Melt the chocolate in a microwave or in a bain marie.
  • Set aside to cool slightly. Do not pour hot chocolate over the jelly as it will melt.
  • Spoon the chocolate over the jelly and sponge.
  • Allow to cool (place in the fridge for best results).
  • Eat and enjoy!


Nutritional Info per cake – 193 Calories, 13g Fat, 5g Protein, 14g Total Carbs, 3g Fibre, 11g Net Carbs