This vegan adapted recipe for Welsh cakes is easy and quick with the result a batch of tasty, hot, sweet Welsh cakes perfect for sharing with your loved ones.
Welsh cakes or Bakestone cakes are one of those traditional bakes that rouse nostalgia and fond memories amongst many folks.
Especially people with Welsh descent who can recall the images and aromas of their grandma or mum preparing delicious Welsh cakes for them to enjoy.
Origin Of Welsh Or Bakestone Cakes
Welsh cakes are sometimes called bakestone cakes as they are traditionally cooked on a flat cast iron bakestone which is similar to a flat griddle pan.
Welsh cakes are described as being somewhat like a scone or British rock cake, as well as having hints of American biscuits or even cookie textures.
Some even claim that Welsh cakes are similar to pancakes but I would say Welsh cakes are mostly like a cross between a British scone and a rock cake with a crisper outer!
Bakestone cakes were originally developed as a portable flat sweet bread or cake for coal miners to enjoy while they were working in the underground dusty coal mines. Welsh cakes were easy to wrap and travelled well so were the perfect nourishing, spirit-pick-me-up snacks.
Vegan Plant-Based Welsh Cakes
This recipe for plant-based all vegan ingredient Welsh cakes is really simple and easy.
Traditional Welsh cakes are often prepared with lard and eggs. However, for these vegan bakestone cakes vegan margarine works perfectly fine.
I tend to use Flora dairy-free margarine as I do find this margarine to work well in vegan baking giving a nice flavour and texture.
Try not to use any of the lite or reduced fat margarine spreads as I have found these not to be great for baking although that is just my experience.
Once the Welsh cake dough is prepared the little cakes can be cooked using a non-stick skillet, fry pan, bakestone pan, pancake/crepe pan, etc., with a little bit of vegan margarine, butter or vegetable oil wiped across the pan if necessary.
For this Welsh cake recipe I used an electric pancake/crepe maker which is simply a heat adjustable circular hotplate.
These amazing pancake makers are not just for pancakes though, pancakes, crepes, flatbreads, naan breads, and chapatis are all just a few things that can be cooked or reheated.
Vegan Welsh cakes require about 3-5 minutes cooking per side over a medium-high heat, possibly a little longer, just so that the insides are fully baked.
Once the Welsh cakes have risen and are nicely golden they can be removed and placed onto a wire rack where they are treated to a dusting of granulated sugar.
The result is a batch of delicious homemade Welsh cakes that the whole family will devour. Especially good with a pat of vegan butter placed over the top of each Welsh cake whilst they are hot as then the butter will melt and be so delicious. A scoop of fruit jam/jelly (US) is also tasty.
If you prepare a batch of homecooked plant-based Welsh cakes then I hope you pop back and tell us how you got on.
All feedback and comments very much welcomed.
Thanks so much.
How To Prepare Vegan Welsh Cakes
Recipe Notes And FAQS
Welsh cakes can be stored with a food/bread bag or covered container for 3-4 days. Welsh cakes do not need to be refrigerated.
Welsh cakes will be at the freshest 1-2 days after cooking but will still be delicious on the third day especially reheated or toasted/grilled.
Freeze well wrapped or/and in a freezer-proof bag for up to 3-4 months. Unwrap and defrost to room temperature.
A small piece of parchment/baking paper between each Welsh cake will help when pulling out one or two Welsh cakes from the freezer at a time.
Simply pop into a warm oven and reheat for a few minutes.
Or place on a bakestone/skillet/hotplate for a few minutes each side until warmed through or leave for longer to become more toasted/grilled.
Once hot, a pat of vegan butter or margarine placed over the cake surface to melt is especially tasty. Or spread with a little fruit jam/jelly.
A few ideas:
* a tall glass of chilled plant milk
* a nice cup of tea or mug of coffee
* a wedge of vegan cheese and a Welsh cake is a delicious snack especially during hikes/ walks/ picnics or school/work pack lunches
* fresh fruit
* enjoy a Welsh cake for breakfast along with a few nuts/seeds/dried fruits
* marmalade/ fruit jam (jelly) / fruit preserve etc are also tasty accompaniments especially when spread over toasted/grilled Welsh cakes
More Vegan Traditional Bakes:
British Rock Cakes (gluten-free method also detailed)
Irish Soda Bread (wheaten bread)
Vegan Traditional Welsh Cakes
- Non stick skillet/ fry pan. or bakestone/hotplate
- Rolling pin for rolling out dough
- 2 ¾ inch cookie/biscuit cutter around 7 ½ cm diameter
- 200 grams plain flour sifted, or all-purpose flour
- 2 teaspoon baking powder sifted
- 60 grams granulated sugar or caster sugar
- 80 grams vegan margarine or vegan butter
- 80 grams raisins or currants/sultanas (golden raisins)
- 1 teaspoon mixed spice powder or apple pie spice/pumpkin pie spice
- ¼ teaspoon cinnamon powder optional, don't use any spice if preferred
- 4 ½ tablespoon plant milk or enough to form a dough
Dusting cooked Welsh cakes:
- 1 tablespoon granulated sugar or caster
- Add the flour, baking powder and sugar to a mixing bowl. Stir to combine.
- Drop the vegan margarine, sliced into chunks, into the bowl.
- Using your fingertips rub the margarine into the flour mixture until the mix resembles breadcrumbs.
- Stir through the raisins, cinnamon powder and mixed spice powder.
- Pour in the plant milk (just enough) to bring the mixture into a ball of kneadable dough. You'll likely need about 4 ½ tablespoons but possibly a little more or less.
- Knead the dough on a floured surface for a minute or so until smoothish.
- Roll out the dough to about ¾ cm thick or about a ⅓ of an inch thick. Sprinkle extra flour over the dough, and on the rolling pin if necessary to prevent sticking.
- Dust the cookie/biscuit cutter with a little flour and stamp out rounds. Bring the ends of the dough back together, knead and roll out, and continue until the dough has been used up. This recipe using a 2 ¾ inch (7 cm) cutter will yield around 9-10 Welsh cakes.
- While cutting the Welsh cakes into rounds heat your skillet or pan to a medium-high heat. Once hot the pan can be carefully brushed with a little oil or melted vegan margarine if necessary.Or switch an electric pancake maker to the medium-high setting.
- Cook the Welsh cakes until each side is golden and the cakes have risen. Don't cook on too high a heat as then the sides will darken too quickly and the insides won't cook properly.
- About 4-5 minutes each side should be enough but if not turn the pan to a lower setting and leave the cakes for a few more minutes to continue cooking.
- Once cooked, and while the Welsh cakes are still warm sprinkle some granulated sugar over each cake.
- Enjoy warm or at room temperature. A pat of vegan margarine or butter over a hot Welsh cake just before serving is a tasty addition, as it will melt into the cake.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftover Welsh cakes can be stored within a bread/food bag or container for 3-4 days.
- Welsh cakes will be at the freshest 1-2 days after cooking.
- Welsh cakes can be reheated in a warm oven for a few minutes.
- Or toasted/grilled using a panini hotplate/dry skillet/griddle/bakestone plate, etc. If you have access to a wide slot toaster then Welsh cakes can be popped in and toasted similar to crumpets, bread, etc.
- A pat of vegan butter melted over warmed Welsh cakes is a tasty addition. As is a scoop of fruit jam or jelly (US).
- Cooking Welsh cakes on an electric pancake/crepe maker reduces the need for oil or fat to be used during cooking.