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Jaffa Cake

The cake ingredients listed are for 1 cake only. Make 2 Cakes for a 2 layered cake
Prep Time20 mins
Cook Time35 mins
Total Time1 hr
Servings: 16
Author: Lisa@mummymade.it


  • Orange Cake: makes 1 layer; make 2 cakes for a 2 layer cake
  • 6 Eggs separated
  • 1/2 cup Maple Syrup minus 1 tablespoon can substitute other sweeteners but will change taste and cooking time
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk Coconut, Almond etc
  • 3/4 cup Coconut Flour
  • 3 teaspoons Baking Powder
  • Rind of 1 orange
  • 2 Tablespoons of Orange Juice


  • 2 large ripe Avocado or 3 small ones
  • 2 tablespoon Vanilla Extract
  • 1/2- 2/3 cup cocoa unsweetened
  • 1/2-2/3 cup Maple Syrup
  • 3 tablespoons Whipped coconut cream or normal coconut cream


Orange Cake

  • Preheat the oven to 175C/350F
  • Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
  • Slowly add the maple syrup; 1 spoonful at a time.
  • Mixture will triple in size and form peaks.
  • Add vanilla and whisk on medium/high until combined.
  • Turn whisk to medium and add egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
  • With the whisk on medium/high, slowly add the water and juice/rind.
  • In a separate bowl, sift the coconut flour and baking powder together 3 times.
  • Add the dry ingredients to the wet and whisk on low until combined. You made need to scrape down the edges to ensure the coconut flour is mixed in.
  • Turn the whisk to medium/high and beat for 30-60 seconds; until fluffy.
  • Pour into a greased and lined 20cm/8 inch cake tin.
  • Bake for 30-35 minutes, or until cooked through.
  • Remember to cook 2 cakes for a 2 layer cake (you will therefore need 12 eggs)


  • Remove the pips from Avocados and spoon pulp into a blender.
  • Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.
  • Stop and scrape down sides regularly to ensure that the avocados are broken up and blended in.
  • Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
  • Add whipped coconut cream and whisk until fluffy (2-3 minutes).
  • Store in fridge until firm.
  • Spread 1/2 cup of frosting evenly over top of 1 cake. (add more if required)
  • Spread more frosting over top and sides of cake.
  • There will probably be some left for eating with a spoon.
  • Keep refrigerated until serving.


Orange Cake:
The ingredients listed are for one orange cake; make 2 separate cakes