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

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
20 minutes

Course:

Dessert Snack

Cuisine:

British

Keywords:

cake

🧂 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

1 Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a baking sheet with
baking parchment.
2 Mix together the flour, baking powder and mixed spice in a large bowl.
3 Add the butter and rub it in using your fingertips until the mixture resembles
fine breadcrumbs and no lumps of butter remain.
4 Stir in the raisins and sugar then add the milk and mix to form a firm but
sticky and spoonable dough.
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.
6 Sprinkle the rock cakes with demarera sugar then bake for about 20 minutes until
golden brown.
7 Transfer the rock cakes to a wire rack and allow to cool slightly before serving
asap.