Vegan Rock Cakes
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.
Servings 9 rock cakes
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
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a baking sheet with baking parchment.
- Mix together the flour, baking powder and mixed spice in a large bowl.
- Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
- Stir in the raisins and sugar then add the milk and mix to form a firm but sticky and spoonable dough.
- 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.
- Sprinkle the rock cakes with demarera sugar then bake for about 20 minutes until golden brown.
- Transfer the rock cakes to a wire rack and allow to cool slightly before serving asap.
Notes
- See post for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!