Jaffa Cakes

This recipe lightens up Jaffa Cakes so you can indulge in a slimming-friendly version whether you are calorie counting, or following a plan like Weight Watchers.

Are they a biscuit? Are they a cake? Who cares, they are delicious!

Jaffa Cakes | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

These homemade Jaffa Cakes are a seriously tasty treat that you can enjoy anytime.

We’ve got a heap of tasty sweet treats so you can get your bake on, slimming stylee!

How many Calories are in these Jaffa Cakes?

There are 33 calories in each of our slimming friendly Jaffa Cakes. This means it falls into our Everyday Light recipe category. 

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Jaffa Cakes | Slimming & Weight Watchers Friendly

What diets are these Jaffa Cakes suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Gluten free flour

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Jaffa Cakes recipe?

Each of these Jaffa Cakes is 1 Point. The ones you buy from the shop are 2 Points each so it’s a good saving!

How to make Jaffa Cakes

If you are a fan of The Great British Bake Off, you may remember that Jaffa Cakes have featured in the past as a Technical Challenge. Don’t let that put you off, ours are pretty simple to make! Here’s a summary;

  • Make up the orange jelly and leave to set in a silicone muffin tin
  • Whisk the eggs and sweetener, fold in the flour and add the vanilla extract

Jaffa Cakes | Slimming & Weight Watchers Friendly

  • Divide between a silicone 12 muffin mould tin and bake until golden
  • Once cool, place the jelly on top

Jaffa Cakes | Slimming & Weight Watchers Friendly

  • Melt the chocolate in the microwave and drizzle over each Jaffa Cake 

Do you need any special ingredients to make Jaffa Cakes?

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There are no special ingredients in these Jaffa Cakes. You can pick everything up that you need in your local supermarket.

We prefer to use a granulated sweetener which is natural, has no nasty after taste, and weighs the same as sugar. They tend to cost a little more but they’re definitely worth it, and you’ll use less than the powdered variety of sweetener – there are a few brands available in the shops, so find one that suits you!

You will also need mini silicon muffin moulds to make these Jaffa Cakes.

Silicon bakeware is really handy to have around. You don’t need much to grease them to prevent sticking, plus they squish up for easy storage! You can pick one up for a few pounds and there are plenty of recipes you can use it for. We like this one available on Amazon here.

Can you cook Jaffa Cakes another way?

‘Fraid not…these need baking in a traditional oven!

How do you know when these Jaffa Cakes are cooked?

When the sponge is slightly risen and a light golden colour, they’re cooked.

This should take approx 10 minutes in the oven.

Jaffa Cakes | Slimming & Weight Watchers Friendly

How long can you keep Jaffa Cakes for in the fridge?

We would recommend keeping these Jaffa Cakes in the fridge because of the jelly topping. Keep them in an airtight container for 3 days or so.

Can I freeze these Jaffa Cakes?

Sort of…You can freeze the sponge bases (and then finish off the topping once defrosted. Please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

Jaffa Cakes | Slimming & Weight Watchers Friendly

 

 

 

 

 

 

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Jaffa Cakes | Slimming & Weight Watchers Friendly

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Jaffa Cakes | Slimming & Weight Watchers Friendly

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Jaffa Cakes | Slimming & Weight Watchers Friendly

Votes: 44
Rating: 3.91
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Servings

Prep Time

Cooking Time

cakes 10 minutes 10 minutes

Calories

WW

Carbs

33kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per cakes Per cakes Per cakes
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INGREDIENTS
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INSTRUCTIONS
  1. Make up the Orange Jelly using 1/4 pint of boiling water.
  2. Pour the jelly equally into 12 round silicone moulds, then pop it into the fridge to set.
  3. While you're waiting for the jelly to set whisk the eggs and sweetener in a clean bowl and whisk until you reach the 'ribbon stage'. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a second. You will probably need an electric whisk for this step.
  4. Fold the sifted flour and vanilla extract into the egg and sweetener mix.
  5. Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.
  6. Bake at 180°C for 10 minutes, until the sponges are a light golden colour.
  7. When they are cool carefully remove the sponges from the muffin tin - a tablespoon can help with this step! Place the set jelly on top of the sponges.
  8. Carefully melt the chocolate in the microwave - it doesn't take long so keep checking on it! Once melted transfer the chocolate into a disposable piping bag and snip a very small hole in the end.
  9. Drizzle the chocolate evenly over the Jaffa Cakes and allow to set.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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53 Comments
    1. It didn’t fall off when we tried them, but it might fall off if you eat them upside down? The drizzle of chocolate should be enough to keep them on 😀

  1. How do you stop the jelly slipping off the cake base? They look lovely so I will be trying them but can only think that the jelly will have to be glued onto the cake with a little extra chocolate. Thanks so much for sharing this recipe.

  2. These look great 😀 I will have to give them a go! Currently on a health kick so perfect that they’re not too naughty!
    Thanks for Sharing!

  3. Oh got to order some Sukrin gold so I can try these. Do you know if Sukrin has aspartame in, as won’t bother if it has, such nasty stuff.

  4. Thanks for sharing! I going to make these with the kids, I think I will set the jelly in a shallow baking tin & use a round cutter as I only have 1 silicone tray with 6 in it X

  5. Sukrin is available at Holland & Barratt stores, so you should be able to check the packaging and see what the contents are. Better than ordering online and then finding it contains something you can’t have/don’t want

  6. Hi could you use the Sukrin Coconut Flour instead of self raising? If so what quantity as I believe you use less? Thank you

  7. These are amazing – delicious and really easy and quick to make. A definite feature in our house now – I think I prefer them to the real thing! Thanks for another fab recipe PON xx

  8. I’ve made these twice now. They’re lovely. Easy enough to make but I found the chocolate hard to drizzle on as theres so little of it. Taste is gorgeous and everyone loved them

  9. Just made these with my 2 boys and they are yum and have gone down well with the boys….not sure how I’m going to stop myself from eating them all in one go tho x

  10. how are you all melting the chocolate. There’s so little of it that mine won’t go soft enough to drizzle and it’s not possible to spread hot chocolate onto jelly

  11. How do people store these please? I want to make for a taster evening but will need to be the day before. In the fridge? Does that dry the sponge out? Thanks.

  12. I’m going to try this but agree the chocolate will be hard to work with. My plan is to place it in the corner of a zip-lock bag and suspend that in very hot water to melt the chocolate. Hopefully then I can just snip the corner and pipe away.

    1. Hi Roxy
      You can use any sweetener, but Sukrin is the same weight, texture and sweetness as normal sugar so you will have to check the conversion weights for the sweetener you are using. You can usually find this on the website for the specific sweetener

    1. We store them in an airtight container in the fridge, as the sponge is very low in fat. Saying that… they don’t usually last long enough without being eaten! 👍

  13. I can’t seem to get my jelly out of my silicone mounds without it looking like scrambled jelly!! Any ideas? x

    1. Hi Liz
      When the jelly is set you could try placing the bottom of the mould in some hot water for a couple of seconds (not too long or it will melt the jelly) then they should pop out a bit easier

    1. Hi Carol
      That’s odd as the chocolate should start to set pretty quickly. Maybe try putting it in the fridge, after you’ve decorated them, for the melted chocolate to set.

    1. Hi Louise,

      You need to make sure you whisk together the eggs and sukrin for several minutes in order for them to hold the air.

      Hope that helps!

  14. Hi just made my sponge and they are the size of muffins!! I havnt tried them yet but could it be that I whisked the eggs too long??

  15. Am I right in thinking it’s egg whites and yolk?? I’ve been whisking for 15 mins and still no further! Thanks x.

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