Welsh cakes are one of those tasty traditional bakes that rouse fond memories amongst many folks. Vegan Welsh cakes are just as good. These cakes are portable little gems that are delicious and perfect for filling up hungry bellies!
Pour in the 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.
4 ½ tablespoons plant-based milk
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 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 so will yield around 9-10 Welsh cakes.
While cutting the 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 and the oil can be omitted.
1 tablespoon oil
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.
Brush the pan with extra oil whenever required.
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 and then place on a cooling rack.
1 tablespoon granulated sugar
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.
Notes
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 or food bag or container for 3-4 days.
Welsh cakes will be at the freshest on the day of cooking.
Welsh cakes can be reheated in a warm oven for a few minutes.
Or heated 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.
Cooking Welsh cakes on an electric pancake or crepe maker reduces the need for oil or fat to be used during cooking.