Giant Jaffa Cake



  • 2 cups self raising flour
  • 3/4 cup caster sugar
  • heaped tsp baking powder
  • 1/2 cup cocoa powder
  • 1/3 cup vegetable oil
  • 3 tbsp maple syrup
  • zest of one orange
  • 2/3 cup almond milk


  • 1/5 cups powdered sugar
  • 1 cup cocoa powder
  • 1/3 cup dairy free butter
  • 1/3 cup almond milk
  • 1/4 cup orange juice
  • 1/4 bar seed & bean (sweet orange & thyme)
  •  Marmalade


  • Put all the cake ingredients in a food processor and whizz them up into a cream
  • Pour the cream into a greased cake tin (we used dairy free butter to grease our tin)
  • Bake the cake at 200℃ (392℉) for 40 minutes
  • Put the icing ingredients in a food processor, blend them altogether and then put them in the fridge
  • Take the cake out of the oven, let it chill to room temperature and then put it in the fridge to cool down
  • Spread the marmalade on the top of the cake, spread the icing on the cake
  • Cut into slices and serve