This one bowl jaffa cake is chocolate and orange in the easiest possible form. Everything goes in one bowl, you mix it, pour it into a loaf tin, and bake. No mixer, no fuss, just one bowl to wash.
It makes 12 slices and comes out soft and moist, with fresh orange through the batter and pockets of melted dark chocolate. Lovely with a cuppa.
Why You’ll Love It
A few reasons this one’s a regular. It’s one bowl with no mixer needed, chocolate and orange is a classic pairing, it’s soft and moist with melty chocolate, it makes 12 slices, and it’s cheap and quick to throw together.
The Shortcut That Makes It Work
It is all done in one bowl with no mixer. The oil and yoghurt keep it moist without creaming butter, so you just stir everything together and bake.
Handy Tips
Use the zest as well as the juice of the oranges for the most flavour. Mix until just combined so the cake stays soft. Line the loaf tin so it lifts out easily. It is done when a skewer in the middle comes out clean, with maybe a little melted chocolate on it.
Make It Your Way
Use milk chocolate chips instead of dark if you prefer a sweeter cake. You might want to drop the sugar a little to balance it. No yoghurt? Use the same amount of sour cream or buttermilk instead, for the same moist crumb. Add a simple chocolate or orange drizzle on top once it is cool.
How to Store It
Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It freezes well too, wrapped tightly, for up to 3 months.
Don’t Forget to Share
Tried my One Bowl Jaffa Cake recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
One Bowl Jaffa Cake
Prep Time 10 minutes 
Setting Time
50 minutes 
Total Time 1 hour 
Ingredients
Equipment
Method
- Grab your favourite bowl and toss in the sugar, mesmerising orange zest, refreshing orange juice, eggs, oil, and creamy yoghurt. Mix it all up with love!
- Time for those heavenly chocolate chips and the fluffy self-raising flour. Get stirring!
- Once it looks irresistibly yummy, pour your batter into a cozy lined loaf tin.
- Let your oven work its magic at 160°C. Patiently wait for 50 minutes (I know, it’s hard!) and watch it turn a gorgeous golden hue.
Nutrition
Video
Tried this recipe?
Let us know how it was!
FAQs
Can I use milk chocolate chips instead of dark?
Yes. Dark chips give a richer flavour against the orange, but milk chips work for a sweeter cake. You might drop the sugar a little to balance it.
What can I use instead of yoghurt?
The same amount of sour cream or buttermilk works, for the same moist, tender crumb.
How do I store it?
Keep it in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Absolutely delish!
I did coat the chic chips in flour to stop them sinking but mist still sank.
Best served warmed and still lovely not – super moist
Excellent. Followed the recipe but reduced the sugar by 1/4 cup and it turned out perfectly. Beautifully moist and served warm. Yummy!