Vegan Jamaican Coconut Rock Cakes

Sweet, coconutty and so moreish.

Perfect paired with a nice cup of tea, coffee, hot chocolate, or chilled glass of oat milk.

Ideal for kids lunch boxes, snacks and after school treats.

Course Afternoon tea, Party, picnic, Snack

Cuisine British, Jamaican

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings rocky cakes

Calories 212

Author Jacq

180 grams plain flour sieved, all-purpose flour
2 teaspoons baking powder sieved
60 grams vegan butter or vegan margarine
45 grams sugar granulated, caster, demerara, soft/light brown sugar, etc, plus extra for sprinkling
40 grams desiccated coconut plus extra for sprinkling
1 teaspoon vanilla extract optional
60 grams sultanas golden raisins or use raisins/currents/dried fruit mix
8 tablespoons plant milk more or less as required

Prepare the baking tray with a layer of parchment paper if necessary.
Sieve the flour and baking powder into a bowl.
Rub the vegan margarine into the flour using your fingertips until the mix resembles breadcrumbs.
Stir through the vanilla extract, coconut, sugar and sultanas.
Add the plant milk a tablespoon at a time and mix, until a very thick, stiff, sticky dough is formed.
Divide the dough into 8 rocky blobs. A rustic looking appearance is perfect.
Sprinkle extra sugar and coconut over the top of each bun.
Bake on the middle shelf for 10-15 minutes until risen, tinged with golden hues and baked. My fan oven takes 10 minutes but other types of oven may need a few minutes extra.
Cool on a wire tray, chopping board or simply leave on the baking tray until room temperature,
Can be enjoyed warm from the oven or room temperature.

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store Jamaican rock cakes within a covered container such as a cake tin, biscuit tin or plastic tub, an additional wrapping of kitchen foil helps preserve the rock cakes for longer.
Rock cakes will keep fresh for up to 4 days if stored properly. After this staler rock cakes can be refreshed by baking in the oven for a few minutes.
Rock cakes can be frozen for up to 4 months, well wrapped. Remove the coverings before defrosting at room temperature.
Sultanas can be replaced with raisins, currants, chopped dates, chopped dried apricots, dried pineapple/papaya cubes, or a dried fruit mix.
A batch of coconut rock cakes are perfect for leaving out for Santa Claus/Saint Nicholas to enjoy on Christmas Eve, or whenever they traditionally visit your home to bring gifts.