Vegan Rock Cakes Recipes

VEGAN ROCK CAKES

Vegan Rock Cakes image

These vegan rock cakes are crisp on the outside - but inside they're soft, light, spicy and fruity. Recipe from veganrecipebowl.com

Provided by veganrecipebowl.com

Time 25m

Number Of Ingredients 11

Ingredients

1 tablespoon ground flax seed
2 tablespoons water
225 g plain white flour (aka all purpose flour)
100 g granulated sugar (golden if possible)
2 teaspoons baking powder
1/2 teaspoon mixed spice
1/4 teaspoon salt
1 small lemon (zest only)
100 g dairy-free margarine (cut in to cubes)
125 g mixed dried fruit
60 g soy milk

Steps:

Preheat oven (200 °C, Fan 180 °C, 400 °F, Gas 6), and grease two baking trays.
To make the flax egg replacement, mix the ground flax seed with the 2 tablespoons water and set it aside to thicken for at least 10 minutes.
In a large bowl, mix together the flour, sugar, baking powder, spices, salt and lemon zest. Add the margarine and rub in until the mixture resembles fine breadcrumbs. Tip in the dried fruit and mix until evenly distributed. Finally, mix in the flax egg replacement and soy milk, bringing it all together into a slightly wet, but firm dough.
Divide dough in to 10 scoops, and place on the baking trays leaving room for them to at least double in size. Bake in the centre of the preheated oven until well risen and golden - approximately 15-20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 232 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 157 milligrams sodium, Sugar 17 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

VEGAN WELSH CAKES

Vegan Welsh cakes image

Make a vegan version of Welsh cakes, with all the flavour of the traditional recipe but free from dairy. Sprinkle with sugar to finish and serve warm or cold

Provided by Esther Clark

Categories Afternoon tea

Time 30m

Yield Makes 20

Number Of Ingredients 7

Ingredients

225g self-raising flour, plus extra for dusting
¼ tsp fine sea salt
½ tsp nutmeg, grated
100g dairy-free butter
50g caster sugar, plus extra to sprinkle
50g currants
3-4 tbsp dairy-free milk

Steps:

Tip the flour into a large bowl and stir through the salt and nutmeg. Add the butter and rub it in with your fingertips to make a fine, breadcrumb consistency. Add the sugar and currants and stir in 3 tbsp milk until it just comes together, add a further 1 tbsp if the dough is a little dry. Bring together into a ball, try not to overwork the dough as this will make it tough.
Roll out the dough on a lightly floured surface to a 5mm thickness and cut out rounds using a 6 or 7cm cutter. Re-roll any scraps and cut out more until you have used up all the dough.
Place a cast iron pan or heavy based frying pan over a medium heat to get really hot. Cook for 3-4 mins on each side or until lightly golden, you will need to turn the heat down slightly if they begin to catch. Immediately toss in the sugar and set aside on a wire rack to cool down for 15 mins.

Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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