Jaffa Cakes

  • 10MINS
  • 10MINS
  • 33KCAL

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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  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Jaffa Cakes pinchofnom.com
4

NutritionPer Serving

  • Calories33
  • Carbs4g
  • Protein1g
  • Fat1g
  • Saturates0.4g
  • Sugars1g

Jaffa Cakes - Pinch of Nom Slimming Recipes

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!

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.

How Weight Watchers friendly is this Jaffa Cakes recipe?

  • You need to count 1 Point per portion of this Jaffa Cakes recipe if you’re on WW Green. 
  • You need to count 1 Point per portion of this Jaffa Cakes recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Jaffa Cakes recipe if you’re on WW Purple.

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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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 2 pinchofnom.com

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 4 pinchofnom.com

Step 5

Spray 12 muffin moulds with some low calorie cooking spray and divide the sponge mix equally between them.

Step 5 pinchofnom.com

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 7 pinchofnom.com

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.

Jaffa Cakes - Pinch of Nom Slimming RecipesCan 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
  • WW
    1 Smart
    Points
  • KCals 33
  • Carbs 4G
  • WW Points:
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 2 Eggs
  • 4 tbsp Granulated Sweetener
  • 50 g Self Raising Flour
  • 1 tsp Vanilla Extract
  • ½ Sachet of Sugar Free Orange Jelly Crystals
  • 10 g Dark Chocolate
  • Low Calorie Cooking Spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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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.

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55 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?

Reply

    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!

    Reply

Carol ClarkeMonday 3rd July 2017

I couldn’t get my chocolate to stay on jelly what am I doing wrong

Reply

    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.

    Reply

LisaFriday 19th May 2017

would choc shot be a substitute to the dark chocolate?

Reply

    KateMonday 22nd May 2017

    Hi Lisa
    Yes you could, but it wouldn’t set like melted chocolate so it may be a little messy

    Reply

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

Reply

    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

    Reply

SerenaSaturday 4th February 2017

How do you store these? Do they keep well?

Reply

    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! ????

    Reply

JanetFriday 27th January 2017

Can’t see recipe any one post it for me please ????

Reply

    KateFriday 27th January 2017

    Hi Janet
    Are you on mobile or computer? What are you seeing?

    Reply

RoxyTuesday 24th January 2017

What other sweetner could you use other than Sukrin?

Reply

    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

    Reply

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.

Reply

MiaFriday 4th November 2016

Does any know if you can use normal sukrin as opposed to gold sukrin?

Reply

    KateWednesday 16th November 2016

    Hi Mia,

    Yes you can 🙂

    Reply

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.

Reply

    Emma TTuesday 12th September 2017

    Hi there,

    Store them in an airtight tin, they should be fine ????

    Reply

DonnaSunday 9th October 2016

Can you use normal sweetener instead or sukrin.

Reply

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!

Reply

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

Reply

Kerrie WebbFriday 2nd September 2016

Ah I can’t find the sukrin anywhere. Is there anything else I can use???

Reply

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

Reply

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

Reply

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

Reply

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

Reply

EmmaSunday 28th August 2016

I’ve just made these & they are delicious! The jelly stays on fine 🙂

Reply

kristinaSaturday 27th August 2016

any alternatives to sukrin that you can use?

Reply

Jessica HotchinSaturday 27th August 2016

Fab! Really easy to make and taste great!!!

Reply

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

Reply

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

Reply

laurinaThursday 25th August 2016

Must tr y these love jaffa cakes

Reply

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.

Reply

    KateThursday 1st September 2016

    Hi Marie,
    Sukrin is an all natural sweetener, so there’s nothing artificial in there at all.

    Reply

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!

Reply

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.

Reply

    KayThursday 25th August 2016

    It didn’t fall off when we tried them – the drizzle of chocolate should be enough to keep them on 🙂

    Reply

AnneThursday 25th August 2016

How does the jelly stay on the sponge base? does it not fall off. thank you.

Reply

    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 😀

    Reply

    MaxineSunday 5th February 2017

    I put a little bit of marmalade on x

    Reply

Dee KhedWednesday 24th August 2016

Aaaaaaaamazing! Will definitely be cooking these up for the kids before I drop them off at the pool. Thanks!

Reply

KatrinaWednesday 24th August 2016

Yum yum! Guess what I’m making? Just saw these on the bake off so really fancied them!

Reply

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