Vegan rock cakes – these old-fashioned rock buns are really quick and easy to make with simple ingredients, crisp on the outside and soft in the middle. Perfect to serve as a snack, elevenses or afternoon tea. These vegan rock cakes are delicious as they are, or spread with butter or jam.
INGREDIENTS
225 g (1 ¾ cups + 1 Tablespoon) self-raising flour
1 teaspoon baking powder
1 ½ teaspoons mixed spice
115 g (½ cup) vegan block butter cold and diced
75 g (¼ cup + 2 Tablespoons) light brown soft sugar
125 g (4 ½ oz) raisins or dried fruit of your choice
5 Tablespoons unsweetened non-dairy milk
demarera (turbinado) sugar for sprinkling
METHOD
STEP 1
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a baking sheet with baking parchment.
STEP 2
Mix together the flour, baking powder and mixed spice in a large bowl.
STEP 3
Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
STEP 4
Stir in the raisins and sugar then add the milk and mix to form a firm but sticky and spoonable dough.
STEP 5
Spoon dollops of the dough well spaced apart onto the baking sheet, you should get about 9 rock cakes. There is no need to be neat, keep the dollops of dough rough looking.
STEP 6
Sprinkle the rock cakes with demarera sugar then bake for about 20 minutes until golden brown.
STEP 7
Transfer the rock cakes to a wire rack and allow to cool slightly before serving asap.
#VEGANROCKCAKES #RECIPE