Jaffa Cakes

print tool image PRINT RECIPE
PREP TIME 1.5 hour (including cooling time)
COOK TIME 10-12 minutes


For the Middle

  • 150g Your favourite orange jam

For the Sponge

  • 100ml OGGS Aquafaba
  • 50g caster sugar
  • 50g self-raising flour

For the Topping

  • 200g dark chocolate


  1. Start by smoothing out your marmalade over a sheet of baking paper so it’s roughly the thickness of a one-pound coin. Leave to set in the fridge for at least an hour
  2. Using an electric whisk, whisk your OGGS Aquafaba on a high speed until it’s reached stiff peaks and no longer shifts in the bowl.
  3. Add the caster sugar one spoonful at a time and continue whisking until the mixture is glossy.
  4. Combine the flour with the Aquafaba mixture and gently fold with a spatula.
  5. Lightly grease the bottoms of a muffin tray and put a tablespoon of mixture into each hole.
  6. Bake for 10-12 minutes.
  7. Melt your chocolate, either in the microwave or over a bain-marie and leave to cool.
  8. Time to assemble! Using a small cookie cutter, or a shot glass, cut out the orange marmalade filling and place it on top of the mini cake bite. With a teaspoon, drizzle over the cooled dark chocolate and leave to cool.

Top Tips

1. Before the chocolate has cooled fully over the cake, use fork tines to make the traditional criss-cross jaffa cake pattern!

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