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.
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NutritionPer Serving
- Calories33
- Carbs4g
- Protein1g
- Fat1g
- Saturates0.4g
- Sugars1g
Your dishes
You’re amazing, look at the Jaffa Cakes dishes you’ve made…
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 to know in the blurb!
Are they a biscuit? Are they a cake? Who cares, they are delicious!
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 style!
- Raffa Cakes
- Mini Victoria Sponge Cakes
- Portuguese Custards Tarts
- White Chocolate Blondies
- Mini Banana Cakes with Chocolate Chips
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 or triple check all of your ingredients if you’re cooking for people with allergies.
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.
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‘Nice as part of an afternoon tea stand because they're easy to hold and eat in a couple of delicate bites!’
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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.
Step 1
Make up the Orange Jelly using 1/4 pint of boiling water.
Step 2
Pour the jelly equally into 12 round silicone moulds, then pop it into the fridge to set.
Step 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.
Step 4
Fold the sifted flour and vanilla extract into the egg and sweetener mix.
Step 5
Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.
Step 6
Bake at 180°C for 10 minutes, until the sponges are a light golden colour.
Step 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.
Step 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.
Step 9
Drizzle the chocolate evenly over the Jaffa Cakes and allow to set.
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.
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!
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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.
-
Prep Time
10 MINS
-
Cook Time
10 MINS
- KCals 33
- Carbs 4G
Instructions
- Make up the Orange Jelly using 1/4 pint of boiling water.
- Pour the jelly equally into 12 round silicone moulds, then pop it into the fridge to set.
- 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.
- Fold the sifted flour and vanilla extract into the egg and sweetener mix.
- Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.
- Bake at 180°C for 10 minutes, until the sponges are a light golden colour.
- 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.
- 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.
- Drizzle the chocolate evenly over the Jaffa Cakes and allow to set.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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57 comments
See what others have to say
FionaMonday 21st October 2024
Hi what pinch of nom book is this jaffa cake in and what page please, thanks
HollyMonday 4th November 2024
Hey Fiona, this recipe is exclusive to our website so doesn’t currently appear in any of our books. If a recipe appears in a book this will be highlighted on the recipe page with which book and what page they can be found on. Hope that helps!
DanielThursday 18th July 2019
Hi is it 33kcal for one or for 12?
Thanks.
Sharon FitzpatrickWednesday 6th May 2020
Hi Daniel, thanks for your question about the Jaffa Cakes. Each Jaffa Cake is 33 calories.
kaye chadwickWednesday 31st October 2018
Do I need to use silicone moulds for the jelly? Of could I use a normal cake/muffin tin?
Lynne beckMonday 22nd October 2018
I couldn’t get the out of silicone mould any ideas…
Kim hardingWednesday 7th March 2018
Am I right in thinking it’s egg whites and yolk?? I’ve been whisking for 15 mins and still no further! Thanks x.
LynnWednesday 21st February 2018
Maybe you could drizzle choc shot x can’t wait to make and try
Kystar87Saturday 10th February 2018
They look yummy. I look forward to trying them 🙂
Lorraine HawkinsTuesday 30th January 2018
I don’t have an electric whisk and am currently losing the will to live lol
vivienneFriday 20th October 2017
Would they keep and still be good over night. Want to take than to taster session. Vivi
joWednesday 18th October 2017
Hi
Could i use buckwheat flour instead of s.r. flour.
Also do you have to use a silicone mould
Thanks jo
LucyThursday 12th October 2017
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??
CiaraThursday 28th September 2017
Hi bit of a weird question but where did you get the mould to make the biscuits please
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