Vegan British Rock Cakes are the easiest bake ever yet so tasty with a cup of tea. A batch can be ready in just 30 minutes and enjoyed warm from the oven - they are just the best teatime treat. Our rock cake recipe is egg-free and dairy-free yet only a few everyday pantry ingredients are required. We also provide an easy gluten-free rock cake method within the FAQ section.
Add three tablespoons of milk mixing to combine the flour mix into a stiff, sticky dough, add another tablespoon and mix. The whole six tablespoons may be required.
6 tablespoons plant-based milk
Once the dough is stiff and sticky, use a tablespoon to scoop the mix into 8 rock cakes, placing each on to the baking tray. The cakes do not have to be perfect circles or shapes. A ragged and rustic look is perfect.
Place the baking tray on the middle shelf and bake for 10-15 minutes until golden and firm.Our fan oven always takes 10 minutes for rock cakes but other types of oven will likely require a few minutes longer or the full 15 minutes to bake.
Leave the rock cakes on the baking tray to cool for 5 minutes before removing to cool further on a cooling rack or simply leave the cakes on the baking tray to cool. These rock cakes can also be enjoyed warm from the oven.
Notes
Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary.
Rock cakes are best stored in a covered container, wrapped in a layer or kitchen foil to preserve their freshness for longer. Although they can be stored under a cake display, or within a cookie jar or tin. Store for up to 4 days, any longer the rock cakes can be freshened up by placing in the oven for a few minutes, or toasted on an electric hotplate, fry pan, or skillet.
Rock cakes can be frozen for 2-3 months wrapped in food and freezer safe wrap and placed into a food container.
Instead of sultanas you can use raisins, dried currants or a dried fruit mix or you can omit the dried fruit for a fruit-free rock cake.
For a tasty variation omit the lemon zest and add a teaspoon and a half of cinnamon or pumpkin spice mix/ apple pie mix/mixed spice/ginger, etc.
For gluten-free rock cakes:
Use a gluten-free plain flour blend, along with a gluten-free baking powder. And add a ¼ teaspoon of Xanthan gum to ensure the rock cakes are not too crumbly.
You may need extra liquid to mix into a stiff, sticky dough as gluten-free flour tends to soak up more liquid.
Incorporating one and a half teaspoons of cinnamon to the mixture [at the same time the sugar is added] is particularly tasty for gluten-free rock cakes.
Gluten-free rock cakes are best eaten within a few days as they can become quite dry. Some fruit preserve or jam is a tasty accompaniment and helps with any dryness as well as a nice cup of tea.
If necessary freeze any rock cakes that won't be eaten within a few days.