Vegan Welsh Cakes
Baking, Slices and Biscuits

Welsh Cakes – Quintessentially Vegan

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For the uninitiated a Welsh Cake is a tasty, scone-like treat cooked on a griddle. They are usually made with butter and eggs however this vegan recipe does not require either.

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As a Welsh girl I know I’m treading on hallowed turf sharing my family’s Welsh Cake recipe. Like any culture which is blessed with ‘passed down’ gems of traditional recipes, there is no best way.

Coming from a huge family, rest assured this recipe has been seriously tried and tested. Better yet, there have been two changes made to the original recipe. Firstly butter has been substituted for margarine (plant based spread) and the eggs have been omitted.

Just like that, you’ve got yourselves a gorgeous taste of Wales.

Tray of freshly baked, Vegan Welsh Cakes

In the event you don’t have a griddle, a normal non-stick fry pan or skillet will suffice.

Serve these little beauties as they are or with jam and cream (dairy free of course).

Enjoy!

Welsh Cakes - Quintessentially Vegan
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Welsh Cakes – Quintessentially Vegan

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Recipe by Hayley Ellis Cuisine: WelshDifficulty: Easy
Prep time

30

minutes
Cooking time

15

minutes
Makes

16

Ingredients

  • 8 ounces Plain Flour

  • 4 ounces Plant-Based margarine

  • 20 ounces Currants

  • 1 Tsp Baking Powder

  • 1/2 Tsp Mixed Spice

  • 2 Tsp Plant Based Milk

  • 1 Tsp Cinnamon (a little extra for the coating)

  • 3 ounces Castor Sugar ( a little extra for the coating)

Directions

  • Sift flour and add along with other dry ingredients into a mixing bowl.
  • Add margarine and mix with finger tips until the mix resembles fine breadcrumbs.
  • Add currants into the bowl and gently combine.
  • Add in the milk and mix until a dough is formed. When it comes to a ball, cover in cling film and place in the fridge to cool.
  • To make the coasting, place 2-3 Tbsp of caster sugar and a sprinkle of cinnamon on a plate and set aside.
  • After 5-10 mins the dough will be cool enough to work with. Turn out onto a lightly, flour dusted sheet of baking paper and cover with a second sheet. Gently press and roll out with a rolling pin until it becomes 1/2 inch in width.
  • Remove the top sheet and use a cutter or rim of a glass and cut into circles.
  • Heat a griddle, frypan or skillet and melt a small amount of margarine.
  • Gently heat a few of the cakes in the pan until golden. Turn over and cook on the other side. Do not overload the frypan and you may need to adjust the heat with each subsequent batch.
  • As the cakes cook, turn them out still warm onto the plate containing the sugar mix and gently coat each side.
  • Delicious served warm or cold. Keep stored in an air tight container.

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