Vegan Jaffa Cake with Chocolate Ganache

by Tereza Poljanic

A indulgent sweet treat and a guaranteed crowd pleaser for morning teas and dinner parties at home. Thank you Tereza Poljanic at Teresamisu for this absolute delight!



  • 2 Tbsp flax seeds + 6 tablespoons water*
  • 1 cup Chantal brown rice flour
  • 1 cup oat flour (Or Chantal oats finely blended into flour)
  • ½ cup cacao powder
  • ½ cup Chantal golden sugar
  • 1 tsp Chantal baking soda
  • 1 tsp Chantal baking powder
  • ½ cup Chantal rice syrup**
  • 1 cup orange juice
  • ¼ cup olive oil***
  • 1 tbsp marmalade

Chocolate Ganache

  • 4 tbsp Chantal almond butter or peanut butter
  • 4 tbsp Chantal rice syrup
  • 2 tbsp cacao powder
  • 4 tbsp Chantal raw virgin coconut oil
  • A pinch of salt
  • 1 tbsp orange zest

*You can use: 2 bananas or 200g applesauce instead of flax eggs (flax seeds + water).

**You can use maple syrup, coconut nectar, honey (if you’re not vegan) or brown sugar instead of rice syrup.

***You can use an alternative oil such as melted coconut oil too.


​1. Preheat the oven at 180 Celsius. Add the flax seeds and water to a blender. Blend and set aside.

2. Combine the dry ingredients in a bowl (brown rice flour, oat flour, cocoa powder, sugar, baking soda and baking powder) and mix well.

3. Combine the wet ingredients in another bowl (flax seeds and water, rice syrup, orange juice, oil and orange marmalade) and mix well.

4. Add the dry and wet ingredients all together and mix until smooth.

5. Line a circular baking tin with baking paper. We used a 22cm on with a removable bottom. Pour the mixture into the tin.

6. Bake for about 35 or 40 minutes. Leave to cool before removing from the tin.

7. For the ganache, blend all if the ingredients in a blender until smooth.

8. Once the cake is fully cooled, frost and serve immediately.

Serving Suggestions

We served ours topped with chopped hazelnuts and cacao nibs.

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