Vegan Jaffa Cake Dessert

Why You’ll Love This Recipe

I enjoy how the fresh orange juice brightens the richness of the chocolate, while oat milk keeps the dessert smooth and creamy. The cacao powder adds depth, and the vegan chocolate spread brings indulgence without any dairy. It’s quick, satisfying, and a perfect make-ahead treat when I’m craving something chocolatey but refreshing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ¼ cups oat milk (300 ml)
2 tablespoon vegan chocolate spread
1 tablespoon raw cacao powder
Fresh orange juice of 1 large orange
½ teaspoon Vegeset or cornstarch

Directions

I begin by pouring the oat milk into a saucepan and gently heating it over medium heat. I whisk in the vegan chocolate spread and raw cacao powder until the mixture is smooth and well combined.

In a small bowl, I mix the fresh orange juice with the Vegeset (or cornstarch), whisking until dissolved. I then add this to the warm chocolate mixture, stirring constantly.

I let the mixture simmer gently for a few minutes until it thickens into a silky, pudding-like consistency. Once ready, I pour it into small serving glasses or ramekins and let it cool to room temperature before chilling in the fridge for at least an hour to set.

When ready to serve, I garnish with a little extra orange zest or shaved vegan chocolate if I want to make it extra special.

Servings and Timing

This recipe serves 2 people. The total time is about 1 hour 15 minutes, broken down as:

• 10 minutes for prep and cooking
• 1 hour for chilling and setting

Variations

• Sometimes I add a few drops of orange extract for an even stronger citrus punch.
• For a richer texture, I replace some of the oat milk with coconut milk.
• I occasionally swirl in a little marmalade before chilling for an extra Jaffa cake-like layer.
• Topping with whipped coconut cream turns it into a layered dessert.

Storage/Reheating

I keep leftovers covered in the fridge for up to 3 days. I don’t reheat it since it’s best served chilled, but if I want a warmer dessert, I cook a fresh batch and enjoy it warm like a pudding.

FAQs

Can I use another plant milk instead of oat milk?

Yes I often use almond, soy, or coconut milk depending on what I have on hand.

Do I need to use Vegeset, or is cornstarch fine?

Cornstarch works well as a thickener; Vegeset just makes the set a little firmer.

Can I use cocoa powder instead of raw cacao?

Yes cocoa powder works just as well and gives a similar rich chocolate flavor.

How do I stop lumps when thickening?

I whisk the cornstarch (or Vegeset) into the orange juice before adding it to the hot mixture to ensure a smooth texture.

Can I make this sugar-free?

Yes I choose a sugar-free vegan chocolate spread and let the natural sweetness of orange carry the dessert.

Will this taste like the classic Jaffa Cake?

It has the same chocolate-orange combination but in a creamy, pudding-like form.

Can I freeze this dessert?

I don’t recommend freezing, as it may separate when thawed. Chilling in the fridge works best.

Can I make it ahead for guests?

Yes it sets beautifully in advance and tastes even better the next day.

What toppings go well with this dessert?

I like shaved chocolate, orange zest, or crushed vegan biscuits for extra texture.

Can I double the recipe?

Absolutely just scale up the ingredients and divide into more serving cups.

Conclusion

I find this Vegan Jaffa Cake Dessert to be a refreshing, chocolatey treat that’s both simple and elegant. The balance of citrus and chocolate makes it feel indulgent without being heavy, and I love how easy it is to prepare ahead. It’s a recipe I keep returning to whenever I want a quick dessert that still feels special.

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