Vegan Rock Cakes
These Rock Cakes are one of my absolute favorite things to make during the winter. Tasty, crumbly, and filled with plenty of cinnamon and raisins, they’re just the right level of sweetness, and a perfect tea-time treat to get you through the colder months.
One of the best things about these is that are so easy to make – not only because they’re quick and simple to put together – but also because much of their charm is from their somewhat rustic appearance, so you don’t have to worry about making them look perfect.
Ingredients (serves makes 10)
250g plain flour
80g brown sugar
90g vegan butter (I use Flora Plant)
1 tsp baking powder8 tbsp soy milk (or alternative plant-based milk)
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
Preheat the oven to 180 degrees C.
In a large bowl, combine the flour with the baking power, sugar and cinnamon.
Next, rub the butter into the flour mixture until it forms a rough, breadcrumb-like texture.
Mix in the milk, vanilla extract and raisins, and combine until the ingredients are just incorporated. Be careful not to over-mix though – you’re aiming for a thick, sticky dough, not a super smooth one!
Line a baking tray with parchment paper, and spoon the mixture into 10 rough mounds, leaving space in between them to give them room to spread. Don’t smooth over the tops – keep the rough peaks, as these will create the nice rough texture that rock cakes are known for.
Sprinkle a little sugar on top of each cake, before putting in the oven for 25-30 minutes until they just start to brown.
Remove from the oven and leave to cool on a wire-rack before eating.