I grew up eating LU Pim's biscuits that you can get at the grocery store, but I had to give them up when I went gluten-free. Pim's, or Jaffa Cakes, were always a special treat at my house. We would cheer when my mom or auntie pulled them out of the grocery bag. They were that good!
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When I went gluten-free, I couldn't have them anymore. At first, I accepted this, but then I got to thinking what if I could make them gluten-free? So I did! These homemade jaffa cakes are stuffed with orange jam and covered in delicious, smooth chocolate.
If you're looking for more chocolate recipes, check out my no-bake mug cake and my chocolate-covered peaches.
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Ingredients
These jaffa cakes are made with easy ingredients that any baker has in their pantry.
- Eggs: A must-have for this recipe.
- Granulated Sugar: any granulated sugar will do!
- Gluten-Free Flour: I use King Arthur's Gluten-Free Flour in this recipe.
- Baking Powder: essential for this gluten-free cherry cake recipe.
- Orange Jelly: I use Bonne Maman orange marmalade. You can use any orange jam or jelly.
- Semi-Sweet Chocolate
- Unsalted Butter
See recipe card for quantities.
What is a Jaffa Cake?
Jaffa cakes are a really popular biscuit in Britain. In the United States, we usually call them cookies and see them in the grocery store sold as "Pim's." Jaffa cakes are traditionally soft biscuits dipped in chocolate and filled with orange jelly. They have a delicious orange flavor.
Instructions
Preheat the oven to 350 degrees and line a quarter baking sheet with parchment paper. Set aside.
In a large bowl, whisk the eggs until frothy using either a whisk or an electric mixer. Add the sugar and whisk until combined.
Pour the baking powder and flour into the sugar and egg mixture. Mix thoroughly.
Pour cake batter into the prepared baking sheet.
Bake in the oven for 30 minutes.
Remove from the oven and let cool.
Once cooled completely, remove the cake from the pan. Use a 4-inch round cookie cutter to cut circles out of the sheet cake.
Line the cake circles on a baking sheet lined with parchment paper. Top each cake circle with 1 teaspoon of orange jelly.
Freeze the cake circles topped with orange jelly in the freezer for 15 minutes.
Pour the chocolate and butter into a microwave-safe bowl. Microwave at 1-minute intervals for 2 minutes stirring in between to melt.
Dip the top of each cake circle (the side with the orange jam) into the chocolate mixture. The top of each cake piece should be covered in chocolate.
Top with orange zest (optional).
Place the chocolate-covered cake circles back on the baking sheet and let set in the fridge for 15 minutes.
Enjoy!
Hint: use THIS set of cookie cutters to get even round circles.
Variations
- Cherry Jelly - use cherry jelly instead of orange jelly if you prefer.
- Dark Chocolate - dark chocolate makes this dessert really rich. A great variation!
- Sea Salt - add a sprinkling of sea salt on top of the chocolate before it hardens.
Equipment
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Cookie Cutters - love this set for this cookie recipe.
Storage
Store these jaffa cakes in the fridge, covered, for up to 5 days. The chocolate topping gets too soft if you store them at room temperature. An airtight container is helpful for this recipe.
Top tip
Make sure to freeze the cookies topped with orange jam before dipping in the chocolate.
Homemade Gluten-Free Pims (Jaffa Cakes)
Equipment
- Cookie Cutters
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1 cup gluten-free flour
- ½ teaspoon baking powder
- ⅓ cup orange jelly
- 12 ounces semi-sweet chocolate
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350 degrees and line a quarter baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the eggs until frothy using either a whisk or an electric mixer. Add the sugar and whisk until combined.
- Pour the baking powder and flour into the sugar and egg mixture. Mix thoroughly.
- Pour cake batter into the prepared baking sheet.
- Bake in the oven for 30 minutes.
- Remove from the oven and let cool.
- Once cooled completely, remove the cake from the pan. Use a 4-inch round cookie cutter to cut circles out of the sheet cake.
- Line the cake circles on a baking sheet lined with parchment paper. Top each cake circle with 1 teaspoon of orange jelly.
- Freeze the cake circles topped with orange jelly in the freezer for 15 minutes.
- Pour the chocolate and butter into a microwave-safe bowl. Microwave at 1-minute intervals for 2 minutes stirring in between to melt.
- Dip the top of each cake circle (the side with the orange jam) into the chocolate mixture. The top of each cake piece should be covered in chocolate.
- Place the chocolate-covered cake circles back on the baking sheet and let set in the fridge for 15 minutes.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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