Jaffa Cakes are quintessentially British — small, round sponge cakes traditionally topped with a layer of sweet orange jelly and coated in a thin layer of chocolate.

The British biscuit manufacturer McVitie’s invented Jaffa Cakes in 1927, but since it didn’t patent them, they quickly caught on, and today there are countless flavours available.

I distinctly remember seeing these cakes as a kid in stores back home in the early 2000s. Made by an old Slovak chocolate manufacturer, Figaro (part of a large multinational corporation since the early 1990s), they were called čokopiškóty, or choco sponges. The first choco sponges were the traditional orange flavour, but soon we could choose from a whole range of options. My all-time favourites were raspberry and apricot.

My husband loves Jaffa Cakes, and he’s fallen in love with the Slovak version too — maybe even more so than the British one! Every time we visit my family in Slovakia, we bring several boxes of choco sponges back to the UK with us.

Frequently indulging in Jaffa Cakes — whether British or Slovak — isn’t the healthiest of habits. So, I decided to make my own. The initial inspiration came from a Slovak vegan cookbook that showed how simple (and fun!) it was to make Jaffa Cakes at home. My goal, however, wasn’t to veganise them but to healthify them — so I did some research and made a few conscious swaps.

The result is, if I may say so myself, truly satisfying! A word of caution, though: if you’re looking for a no-added-sugar recipe, this isn’t it — but the amount of sugar I used is quite small and balanced out by a mix of healthy fats that help prevent your blood sugar from soaring sky-high.

Of course, that doesn’t mean you should eat the whole batch in one sitting — although it will be very tempting. Trust me 😅

Prep time: 1 hour (plus 4 hours for setting) | Serves: 12 cakes | Plant points: 6+

Kitchen equipment

12-cup muffin tray (or two 6-cup trays)
Hand-held electric whisk or stand mixer (optional)
Hand-held blender (optional)

Ingredients

Sponge batter

25g wholemeal spelt flour
15g ground almonds
½ tsp baking powder
1 egg
25g sugar
½ vanilla pod, seeds scraped out
20g extra virgin olive oil
30g soya milk (or another plant-based milk)
Pinch of salt

Strawberry jelly

200g frozen strawberries (or other sweet fruit), defrosted at room temperature
15g honey
1 tsp water
4g vegan gelatine (for a soft jelly — add a little more for a firmer texture)

Chocolate coating

90g 85% dark chocolate, broken into small pieces
1 tsp extra virgin olive oil

Method

Preheat the oven to 175°C and lightly oil the muffin tray(s). Dust with a little spelt flour — this ensures the sponge won’t stick, even if your tray is non-stick.

Mix the wet ingredients: In a large bowl, whisk together the egg and sugar until light and foamy. Add the olive oil and milk, and whisk again until smooth.

Combine the dry ingredients: In a separate bowl, mix the spelt flour, ground almonds, baking powder, vanilla seeds, and a pinch of salt.

To make the batter, gradually add the dry ingredients to the wet mixture in two to three stages, whisking until lump-free and well combined.

Spoon the batter evenly into the muffin tray(s) — about one tablespoon per cup. Bake for 15 minutes, or until golden brown and risen. Let the sponges cool in the tray for about 30 minutes, then loosen them gently with a blunt knife and transfer to a plate. If any have puffed up, shave off uneven tops so the jelly will sit flat later.

To prepare the jelly, wash and dry the muffin tray(s), then lightly oil them again. In a small pan, combine the strawberries, honey, and water. Cook on medium-low heat for about 10 minutes, until the fruit softens and begins to break down. Mash or blend until smooth.

Transfer a few tablespoons of the strawberry mixture to a small bowl, sprinkle in the gelatine, and stir well. Return it to the pan, mix to combine, and divide evenly among the muffin cups. Chill for 4 hours or overnight, until fully set.

Carefully loosen the jellies from the tray using a blunt knife and lift them out. Place one round of jelly on each sponge. Chill the assembled cakes in the fridge or freezer for 10–15 minutes before coating.

Place a heatproof bowl over a pan of gently simmering water (the bowl shouldn’t touch the water). Add the chocolate and olive oil, and stir until the chocolate has melted and combined with the oil. Remove from heat.

Dip each cake carefully into the melted chocolate. Place on a plate or rack and leave to set.

The cakes are lovely fresh, but even better after resting in the fridge overnight — the sponge absorbs a little moisture from the jelly, becoming beautifully light and fluffy.

Why it works

As far as sweet treats go, these homemade Jaffa Cakes are beautifully balanced. The combination of wholemeal spelt flour, ground almonds, and extra virgin olive oil provides a nourishing mix of complex carbs, fibre, and healthy fats that help keep your blood sugar levels steady. The dark chocolate adds a touch of decadence (and some lovely polyphenols), while the strawberry jelly brings natural sweetness — and earns you a few extra plant points.

These Jaffa Cakes have it all: light sponge, fruity centre, glossy chocolate — but with better-quality ingredients, smarter swaps, and far less sugar. It’s a treat you can enjoy regularly, without too much guilt!

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Strawberry Jaffa Cakes