Gluten, Lactose, Yeast Free Jaffa Cakes (SORTEDfood Recipe)

Hello Adventurers! 

Today I am giving you my recipe for gluten, lactose and yeast free Jaffa Cakes from Sortedfood.

When trying out recipes from other YouTube channels, cookbooks and magazines, until I get more experience, skilled and learn techniques, I am trying to keep the recipes simple and easy.  I was trying to find a recipe that I knew that I could achieve from the lovely guys at Sortedfood, and found that they did a recipe for Jaffa Cakes, which is what I doing today.  

They are surprisingly easy and although I messed up at the last hurdle, which I have amended for you guys, they tasted great and I am glad that I have got yet another amazing recipe under my belt!  THANK YOU BOYS!

Don’t forget to check out my and Sortedfood’s videos below!



For The Jelly:

1 Packet of Orange Jelly, broken into squares (I used Hartley’s)

150ml Boiling Water

150ml Cold Water

Juice of One Orange (use the same orange that you got the zest from)

For The Sponges:

50g Caster Sugar

2 Medium Sized Eggs

Zest of One Orange (use the same orange that you got the juice from)

50g Gluten Free Self Raising Flour

For The Chocolate:

200g Dairy and Lactose Free Dark Chocolate, broken into pieces

Measuring Jug x 2



Chopping Board


Juicer (optional)

Shallow Baking Tray (I used a 34cm Oven Tray)


12 Hole Muffin/Cupcake Tray

Spray Oil

Pastry Brush

Small Mixing Bowl

Small Whisk/Teaspoon



Large Mixing Bowl x 2

Electric Hand Whisk

Trivet/Cooling Rack


Tablespoon x 2


Palate Knife

Round Cookie Cutter (I used a 2 3/4 inches or 7cm)


First things first, measure out and prepare all of your ingredients so that they are completely ready for you to use.  Then grab your shallow baking tray, clingfilm, 12 hole muffin/cupcake tray, spray oil and pastry brush.  

Place your clingfilm covering the bottom and the sides of your shallow baking tray.  Spray each hole of your cupcake tray with your spray oil and then, using your pastry brush, spread the oil all around bottom and the sides each hole.

Place your muffin/cupcake tray off to the side, but keep hold of your cling-filmed tray.

For The Jelly:

Now that that is all done, grab your small mixing bowl, small whisk/teaspoon, orange jelly, 150ml boiling water, 150ml cold water and your orange juice.

Place your 150ml boiling water into your small mixing bowl followed by your orange jelly and mix until well combined and all of the jelly has dissolved.

Note:  If your water becomes too cool to melt the jelly, place your small mixing bowl into your microwave (as long as the mixing bowl is microwave-proof) for thirty seconds.  This is what I had to do and after that the jelly dissolved perfectly.

Once the jelly has completely dissolved, add in the orange juice and 150ml of cold water to your small mixing bowl and stir well until fully combined.

Now that this is all done, place this into your cling-filmed shallow baking tray and place this tray CAREFULLY into your fridge to set.

Then pre-heat your oven to 180C/160C/Gas Mark 4.

For The Sponges:

After pre-heating your oven, grab your saucepan, water, first large mixing bowl, electric hand whisk, trivet/cooling rack, caster sugar, eggs and your orange zest. 

Place your water into your saucepan and add enough water to cover the bottom of the pan sufficient to not boil dry, but not high enough to reach the bottom of your bowl when it is inserted into your saucepan.

Bring this water to a boil, and then reduce it back down to a simmer.

After this time, place your first large mixing bowl, BEING CAREFUL OF THE STEAM, on top of your saucepan and add your caster sugar, eggs and orange zest into your mixing bowl.

Using your electric hand whisk, whisk everything in your mixing bowl together for six-eight minutes until the mixture is thick, very pale, fluffy and at a ribbon stage where if you lift your whisk out of your mixture, your mixture falls back into your mixture in one stream of mixture, like a ribbon.

After this time, again BEING CAREFUL OF THE STEAM AND THE HEAT OF THE BOWL, take your mixing bowl off of your saucepan and place onto your trivet/cooling rack.

Leave your saucepan on the hob to use again later, but turn the heat off.

Grab your flour and your spatula.

Add your flour to your mixture and using your spatula, slowly fold it into your mixture.  I did this by taking my spatula to the far side of the mixing bowl dragging it under the main mixture and trying to bring the spatula over the main mixture and then I turned the mixing bowl a quarter clockwise, repeating the exercise.

Note:  Don’t worry if you have a rim cooked/burnt scrambled egg like mixture on the edge of your mixing bowl.  I did and my sponges still turned out great.

Once you have finished folding, grab your muffin/cupcake tray, teaspoon and your first tablespoon.

Using your first tablespoon and teaspoon, spread your mixture evenly between your muffin/cupcake tray holes.

After this, place your tray into your preheated oven for ten – twelve minutes.  You can tell that they have finished baking when you press your finger into the sponge and it bounces back when your remove your finger.

Note:  When I baked mine, I put them on the top rack of my oven, through error, so place your tray onto the middle rack of your oven and check them at the ten minute mark.  Then keep checking them every minute or two until you are happy.

Once your sponges have finished baking, place them onto your trivet or cooling rack to cool completely.

Once your sponges having nearly finished cooling, we can begin making the chocolate.

For The Chocolate:

Now that your sponges have nearly finished cooling grab your saucepan, second large mixing bowl, spatula, trivet/cooling rack and broken chocolate.

Turn your hob back on, also placing your saucepan back onto your hob and leave until the water reaches a simmer. 

Add more water to your saucepan if needed, I did, making sure that the water in your saucepan covers the bottom of the pan enough not to boil dry, but not high enough to reach the bottom of your bowl when it is inserted into your saucepan.

Place your second large mixing bowl on top of your saucepan, BEING CAREFUL OF THE STEAM, and add your chocolate to your large mixing bowl.

Now, using your spatula, stir your chocolate until it has all melted.

Once your chocolate has completely melted, remove your mixing bowl from your saucepan, again BEING CAREFUL OF THE STEAM AND THE HEAT OF THE BOWL, and place onto your trivet/cooling rack.

Leave this off to the side to cool until we have finished assembling your jaffa cakes.

Assembling Your Jaffa Cakes:

Grab your palate knife, round cookie cutter, cooled sponges and your set jelly.

Carefully, ease your palette knife around the edges and the bottom of your sponges, loosening them from your muffin/cupcake tray.  Once loosened, leave them in your tray.

Now, cut out circles from your jelly and then using your palette knife, place each circle onto the centre of each of your sponges.

By the time this is all done, your chocolate will have cooled down enough.

Adding The Chocolate:

Grab your second tablespoon and your cooled chocolate.

Using a tablespoon, spread your chocolate evenly between your jaffa cakes, adding a layer of chocolate on top of the jellies to cover the jelly and sponges.

Once this is all done set your tray off to the side or into the fridge to set.

Once your chocolate has set, again, using your palette knife, carefully run your palette knife around the sides and the bottom of your jaffa cakes and remove from your muffic/cupcake tray.

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #bakingwithvickiie so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it! 

Remember be brave, be happy, be kind, be you!

See you next time…


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