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
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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
LouiseSaturday 19th August 2017
Tried two batches of these but each time the cakes come out like deflated Yorkshire puddings. Does anyone know why?
Emma TMonday 11th September 2017
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!
Carol ClarkeMonday 3rd July 2017
I couldn’t get my chocolate to stay on jelly what am I doing wrong
KateFriday 7th July 2017
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.
LisaFriday 19th May 2017
would choc shot be a substitute to the dark chocolate?
KateMonday 22nd May 2017
Hi Lisa
Yes you could, but it wouldn’t set like melted chocolate so it may be a little messy
Liz kWednesday 8th March 2017
I can’t seem to get my jelly out of my silicone mounds without it looking like scrambled jelly!! Any ideas? x
KateFriday 10th March 2017
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
SerenaSaturday 4th February 2017
How do you store these? Do they keep well?
KaySaturday 11th February 2017
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! ????
JanetFriday 27th January 2017
Can’t see recipe any one post it for me please ????
KateFriday 27th January 2017
Hi Janet
Are you on mobile or computer? What are you seeing?
RoxyTuesday 24th January 2017
What other sweetner could you use other than Sukrin?
KateTuesday 24th January 2017
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
KallyMonday 12th December 2016
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.
MiaFriday 4th November 2016
Does any know if you can use normal sukrin as opposed to gold sukrin?
KateWednesday 16th November 2016
Hi Mia,
Yes you can 🙂
SJOSunday 30th October 2016
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.
Emma TTuesday 12th September 2017
Hi there,
Store them in an airtight tin, they should be fine ????
DonnaSunday 9th October 2016
Can you use normal sweetener instead or sukrin.
Jollies and JauntsWednesday 21st September 2016
These look delicious! I’ll definitely have to give these a go as they looked so interesting to make on Bake Off!
sandra mcnallyFriday 9th September 2016
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
Kerrie WebbFriday 2nd September 2016
Ah I can’t find the sukrin anywhere. Is there anything else I can use???
Emma weekesWednesday 31st August 2016
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
sandra mcnallyTuesday 30th August 2016
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
BeckyTuesday 30th August 2016
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
JulieMonday 29th August 2016
Hi could you use the Sukrin Coconut Flour instead of self raising? If so what quantity as I believe you use less? Thank you
EmmaSunday 28th August 2016
I’ve just made these & they are delicious! The jelly stays on fine 🙂
kristinaSaturday 27th August 2016
any alternatives to sukrin that you can use?
Jessica HotchinSaturday 27th August 2016
Fab! Really easy to make and taste great!!!
KateFriday 26th August 2016
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
MargaretThursday 25th August 2016
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
laurinaThursday 25th August 2016
Must tr y these love jaffa cakes
MarieThursday 25th August 2016
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.
KateThursday 1st September 2016
Hi Marie,
Sukrin is an all natural sweetener, so there’s nothing artificial in there at all.
ImogenThursday 25th August 2016
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!
JulieThursday 25th August 2016
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.
KayThursday 25th August 2016
It didn’t fall off when we tried them – the drizzle of chocolate should be enough to keep them on 🙂
AnneThursday 25th August 2016
How does the jelly stay on the sponge base? does it not fall off. thank you.
KayThursday 25th August 2016
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 😀
MaxineSunday 5th February 2017
I put a little bit of marmalade on x
Dee KhedWednesday 24th August 2016
Aaaaaaaamazing! Will definitely be cooking these up for the kids before I drop them off at the pool. Thanks!
KatrinaWednesday 24th August 2016
Yum yum! Guess what I’m making? Just saw these on the bake off so really fancied them!
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