Vegan Welsh Cakes

Two egg and dairy free Welsh cakes on a blue patterned plate.

Tender, lightly spiced, and dotted with juicy dried fruit, these vegan Welsh cakes are a delicious twist on a Welsh classic. Quick to mix, easy to cook in a heavy frying pan or griddle, and perfect for teatime, lunchboxes, or a sweet snack. Finished with a sprinkle of sugar, they’re golden, comforting, and utterly moreish — I think my Mother-in-Law would approve!

Course Baked Goods, Cake, Snack

Cuisine Welsh

Diet Vegan

Keyword Vegan Welsh Cakes, Welsh Cakes

Prep Time 10

Cook Time 15

Servings Welsh Cakes

Calories 209kcal

Author Chris Mosler | Thinly Spread

Equipment

1 heavy bottomed frying pan
1 7cm/3 inch round cookie cutter
1 large mixing bowl

Ingredients

225 g self raising flour + 3 level tsp baking powder if using all purpose flour
60 g caster sugar
120 g vegan butter cold, diced
100 g dried fruit I use sultanas. Currants are traditional. Raisins are fine too!
1 tsp mixed spice
5 tbsp plant based milk you may need more or less milk

Instructions

Gently rub vegan butter into the flour, lifting your fingers out of the bowl as you do so and letting the mixture fall back in until it resembles fine breadcrumbs.
Stir in the sugar, dried fruit and mixed spice.
Gradually add plant-based milk, mixing gently, until you have a soft, workable dough. You may not need all the milk, you may need a bit more.
Roll the dough out on a lightly floured surface to about 1?cm / ??inch thick. Cut into rounds with a 7?cm / 3?inch cookie cutter.
Heat a heavy frying pan over medium-low heat.
Cook the cakes for a few minutes on each side until golden brown and cooked through.
While still warm, sprinkle with a little extra caster sugar.

Notes

Nutritional information, if provided, is for guidance only and may vary depending on ingredients and portion sizes.

Extra tips and tricks are offered in the bulk of this recipe post to help you make a successful dough.

Nutrition