Irresistible Vegan Jaffa Cake Bars: Your Easy Guide to Chocolate Orange Vanilla Perfection

Indulge in the magic of Jaffa Cakes reimagined as incredibly easy-to-make, delectable vegan cake bars. This recipe brings together a trio of classic flavors—rich chocolate, zesty orange, and comforting vanilla—into one irresistible tray bake. Imagine a tender vanilla sponge, generously topped with a creamy, vibrant orange curd, and finished with a smooth, luxurious chocolate ganache-style icing. It’s a treat that captures the essence of the beloved Jaffa Cake, simplified into a convenient bar format that’s perfect for sharing.

The timeless combination of chocolate and orange holds a special place in many hearts, and for good reason. Having previously shared a recipe for classic vegan jaffa cakes, I found myself drawn back to this enchanting flavor profile, eager to explore new variations. These vegan Jaffa cake bars are a delightful evolution of the original, offering all the familiar tastes in a refreshingly different and incredibly accessible form. Each bar features a wonderfully soft and moist vegan vanilla sponge cake, creating the perfect foundation. This is then generously layered with a bright, tangy, and utterly creamy orange curd, bursting with citrus notes. The grand finale is a thick, rich, and decadent ganache-style chocolate icing, bringing everything together in a harmonious blend of textures and tastes.

What makes these Jaffa cake bars truly stand out is their simplicity. While traditional Jaffa cakes can be a bit fiddly with their individual sponge bases, this tray bake approach streamlines the process considerably. You get all the nostalgic flavors without the fuss, making it an ideal choice for bakers of all skill levels. They’re not just easy to make; they’re also an absolute crowd-pleaser, making them the ultimate dessert for parties, potlucks, or simply a delightful weekend treat. Prepare to impress with these irresistible vegan Jaffa cake bars!

Why You’ll Love This Vegan Jaffa Cake Bars Recipe

If you’re searching for a dessert that delivers on flavor, convenience, and pure indulgence, look no further than these vegan Jaffa cake bars. Here’s why they’re sure to become a new favorite:

• Effortlessly Delicious: This recipe simplifies the beloved Jaffa cake experience into an easy-to-manage tray bake. No need for individual cake bases or intricate assembly, making it perfect for busy schedules without compromising on taste.
• Classic Flavor Trio: You get the best of all worlds with a soft vanilla sponge, a bright and zesty orange curd, and a rich, decadent chocolate topping. Each bite is a harmonious blend of these complementary flavors.
• Perfectly Vegan: Catering to plant-based diets, these bars are entirely dairy-free and egg-free, proving that vegan desserts can be every bit as luxurious and satisfying as their traditional counterparts.
• Crowd-Pleasing Potential: The familiar and universally loved Jaffa flavor profile, combined with the convenient bar format, makes these an excellent choice for gatherings. They’re easy to serve and guaranteed to disappear fast!
• Moist & Tender Texture: The vanilla sponge is designed to be incredibly soft and moist, providing the ideal base for the creamy curd and smooth icing.
• Less Fiddly, More Fun: Say goodbye to the intricate steps of making individual Jaffa cakes. This tray bake method means more time enjoying your creation and less time on painstaking preparation.

Whether you’re a seasoned vegan baker or simply looking to try something new and exciting, these Jaffa cake bars offer a delightful journey for your taste buds, promising satisfaction with every single square.

Essential Ingredients for Vegan Jaffa Cake Bars

Crafting these delicious Jaffa cake bars relies on a careful selection of plant-based ingredients that perfectly replicate the flavors and textures of the classic. Here’s a detailed look at what you’ll need and why each component is crucial:

For the Zesty Orange Curd:

• Orange Zest, Juice, and Extract: To achieve that quintessential bright orange flavor, we use a triple threat! Freshly squeezed orange juice is always superior to carton varieties, offering a purer taste. Finely grated orange zest provides intense aromatic oils, while a touch of orange extract boosts the flavor, ensuring it shines through the other layers. Remember to use unwaxed oranges, as the wax can often be non-vegan and is generally not for consumption.
• Lemon Juice: While orange provides sweetness and citrus notes, it lacks the acidity needed to give the curd a proper tangy zing. A splash of lemon juice is essential here, balancing the sweetness, cutting through richness, and truly making the orange flavor pop.
• Cornflour (Cornstarch): This is the magic ingredient that thickens and sets the curd without the need for eggs. It creates a beautifully smooth and creamy consistency. I highly recommend sticking to cornflour, as other starches can yield different textures in the final curd. Interestingly, a small amount of cornflour is also added to the cake batter to contribute to its wonderfully soft texture.
• Non-Dairy Milk: To give the orange curd a luxurious, creamy mouthfeel, non-dairy milk is incorporated. Unsweetened soy milk is my go-to, but oat, cashew, or almond milk will also work wonderfully. If you prefer an even more intense orange flavor, you can substitute this with additional orange juice, though the curd will be less creamy. You’ll also need unsweetened non-dairy milk for both the cake batter and the chocolate icing.
• Sugar: Either fine caster sugar or granulated sugar will work perfectly for sweetening the curd. Both dissolve easily and contribute to the desired consistency.
• Vegan Block Butter: This is a non-negotiable ingredient for both the curd and the icing. Unlike spreadable vegan margarines, block vegan butter has a higher fat content and firmer consistency, which is crucial for helping both the curd and the chocolate icing set correctly. It also imparts a rich, creamy flavor and contributes to the smooth texture.

For the Tender Vanilla Cake Base:

• Non-Dairy Yogurt: I absolutely adore using plant-based yogurt in vegan baking! It serves as an excellent egg replacer, adding moisture and richness to the cake while contributing a subtle tang that enhances the overall flavor. Unsweetened soy or coconut yogurt are ideal. If you don’t have yogurt, unsweetened applesauce would be the first substitute I’d recommend trying, though the texture might vary slightly.
• Neutral Oil: A combination of oil and vegan butter in the cake batter offers the best of both worlds: oil ensures exceptional moisture, while butter provides depth of flavor. Any neutral-flavored oil, such as sunflower or canola, will work perfectly.
• Vinegar: Don’t skip this! Vinegar reacts with the bicarbonate of soda (baking soda) to create carbon dioxide gas, which helps the cake rise beautifully and achieve a light, airy texture. Apple cider vinegar or white wine vinegar are excellent choices. Lemon juice can also be used as a substitute.
• Plain Flour (All-Purpose Flour): Standard plain flour is what you need for this recipe. Avoid using wholemeal (whole wheat) flour, as its higher protein and fiber content will result in a denser, tougher cake. For gluten-free options, a good quality gluten-free flour blend with ¼ teaspoon of xanthan gum (if not already included in the blend) should yield satisfactory results, though I haven’t personally tested it.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Using both leavening agents is key to achieving optimal rise and a fantastic texture. Each reacts differently and contributes uniquely to the cake’s structure. Do not swap one for the other, as the chemical balance will be off, and you won’t get the same light and fluffy result.
• Vanilla Extract: For the best flavor, always opt for good quality vanilla extract over artificial essence. Vanilla bean paste is another excellent, more intense option if you have it.

For the Rich Chocolate Icing:

• Dark Chocolate: The quality of your chocolate will significantly impact the flavor of your icing. I recommend using 70% dark chocolate for a deep, rich taste. Avoid anything with a higher cocoa percentage, as it can make the ganache more prone to splitting, resulting in a grainy texture.
• Golden Syrup: This adds a lovely touch of sweetness and a beautiful sheen to the chocolate icing. Agave nectar or maple syrup are good substitutes if golden syrup isn’t available.

Step-by-Step Guide: Crafting Your Jaffa Cake Bars

(Full measurements and detailed instructions can be found in the recipe card at the bottom of the page)

Embark on your baking journey by preparing the vanilla sponge cake, the tender base for our Jaffa cake bars. In a spacious mixing bowl, carefully sift together all the dry ingredients, ensuring they are well combined and free of lumps. In a separate jug, whisk together the wet ingredients until thoroughly blended. This two-step approach ensures even distribution and proper activation of leavening agents.

Once both mixtures are ready, pour the wet ingredients into the bowl with the dry. Using a balloon whisk, gently stir until all the dry lumps have disappeared. Be mindful not to over-mix, as overworking the batter can lead to a tough cake.

Transfer the smooth batter into a greased and parchment-lined 23 cm (9 inch) square baking tin. Spread it evenly to ensure uniform baking. Pop it into your preheated oven and bake for approximately 25 minutes, or until golden and springy to the touch.

While the cake cools, it’s time to create the vibrant orange curd. In a non-reactive saucepan (stainless steel is ideal), place the cornflour. Gradually whisk in the orange and lemon juices until a smooth slurry forms. Add the sugar and orange extract. Place the pan over a medium-low heat, stirring continuously until the sugar fully dissolves and the mixture begins to thicken significantly, reaching a simmering point.

Remove the saucepan from the heat and immediately whisk in the non-dairy milk, vegan block butter, and orange zest. Stir until the butter has fully melted and the curd is glossy. Allow the curd to cool until it is barely warm to the touch before pouring it evenly over the completely cooled cake. Transfer the cake to the refrigerator and chill until the curd layer is fully set, usually a few hours.

For the grand finale, prepare the luxurious chocolate icing. In a heatproof bowl, combine the finely chopped dark chocolate, vegan block butter, non-dairy milk, and golden syrup. Place the bowl over a pan of gently simmering water (creating a double boiler) and stir diligently until all the ingredients have melted together into a smooth, shiny, and lump-free ganache.

Allow the chocolate icing to cool slightly until it is barely warm. This prevents it from melting the orange curd layer. Once cooled, pour it carefully and evenly over the set orange curd. Return the cake to the refrigerator for a final chill until the chocolate icing is firm to the touch. Once fully set, your Jaffa cake bars are ready to be lifted, sliced, and enjoyed!

Expert Tips for Perfect Jaffa Cake Bars

Achieving bakery-quality vegan Jaffa cake bars is entirely possible with a few expert tips. Pay attention to these details to ensure your tray bake turns out perfectly every time:

• Embrace Metric Measurements: For all my baking recipes, and especially this one, I cannot stress enough the importance of using a digital scale with metric measurements (grams). Baking is a science, and volumetric measurements (cups) are notoriously inaccurate due to varying packing densities and subjective interpretations. Using a scale guarantees consistent, precise results, leading to a much better and more reliable outcome for your cake’s texture and rise. Plus, it’s often less messy!
• Quick Curd Alternative: If you’re short on time or prefer a simpler route, a jar of good quality orange marmalade can be used in place of homemade orange curd. Simply spread a thin layer of marmalade over the cooled cake. For the best results, pop the cake with the marmalade layer into the freezer for about 15 minutes before pouring over the chocolate icing. This quick chill will firm up the marmalade, preventing it from mixing with the warm chocolate.
• Choose Unwaxed Oranges: Always make sure to purchase unwaxed oranges for this recipe, particularly since you’ll be using the zest for maximum flavor. The wax coating on many conventional oranges is often derived from shellac (an insect product, making it non-vegan) or petroleum-based waxes, and it’s not intended for consumption. Unwaxed oranges ensure both a vegan-friendly and healthier outcome.
• Do Not Over-beat the Batter: When combining the wet and dry ingredients for the cake, stir just until no dry streaks of flour remain. Over-mixing develops the gluten in the flour excessively, which can result in a tough, dense cake rather than the desired light and tender crumb. A few small lumps are better than a perfectly smooth, but overmixed, batter.
• Check for Doneness: The cake is ready when it feels firm to the touch in the center and a wooden skewer or toothpick inserted into the middle comes out clean or with a few moist crumbs attached, but no wet batter. An under-baked cake will be gummy, while an over-baked one will be dry.
• Amp Up the Orange Flavor: For an even more pronounced orange presence in the cake, consider adding the finely grated zest of 1-2 additional oranges directly into the cake batter along with the other wet ingredients. This extra layer of citrus will complement the curd beautifully.
• Proper Storage: These vegan Jaffa cake bars will maintain their freshness and delightful texture when stored in an airtight container at cool room temperature for up to five days. However, if you live in a particularly warm climate, or during hotter months, storing them in the refrigerator might be necessary to prevent the chocolate and curd from becoming too soft.
• Freezing Recommendations: While you *could* technically freeze these bars, I generally wouldn’t recommend it. Freezing can sometimes alter the texture of the orange curd, potentially making it grainy or causing it to separate upon thawing due to ice crystal formation. For the best experience, enjoy them fresh.

Alternative: Jaffa Cake Bars with Jelly

If you’re looking for an alternative to the orange curd, you can certainly use orange jelly for your Jaffa cake bars. This option offers a slightly different texture and a more traditional Jaffa cake experience. The key is to prepare the orange jelly and allow it to cool down significantly until it is just on the point of setting—it should be starting to thicken around the edges and have a slightly syrupy consistency, but still pourable. Once it reaches this stage, pour it evenly over the cooled cake in the tin.

You have two main options for the jelly: either use a good quality store-bought vegan orange jelly (check ingredients carefully for gelatin) or make a double batch of the homemade orange jelly recipe found in my original vegan jaffa cakes recipe. Using jelly adds a translucent, jiggly layer that contrasts wonderfully with the cake and chocolate, providing a delightful twist to these bars.

If you tried this recipe, I’d love to hear how it went! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback is greatly appreciated!

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe, please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full. Instead, include a link back to this post for the complete recipe.