How to Make Vegan Rock Cakes
How to make the Old Fashioned favourite, a super quick recipe!
11
Rock Cakes
Equipment
- Baking sheet lined with greaseproof paper
Ingredients
- 350 g Plain Flour
- 2 tsp Baking Powder
- ¼ tsp Salt
- 150 g Sugar
- 175 g Butter - vegan, cold and cubed (or use margarine)
- 1 tbsp Egg Replacer whisked up with 2 tbsp cold water
- 160 g Raisins - or sultanas
- 2 tbsp Soy Milk - or plant-based milk of your choice (you may not need to use all of it)
Instructions
- Preheat your oven to 190c
- In a large bowl, whisk together the flour, salt, sugar and baking powder.
- Now, add the butter/margarine and gently rub this into the dry mixture until you have breadcrumb texture
- Now add the raisins, distributing through the mixture using a wooden spoon
- Add the egg replacer and stir thoroughly until the mixtures starts to clump together
- Add a tablespoon of milk and keep gently mixing until the clumps get bigger and are sticking to the back of the wooden spoon. If you can pick up a clump and it adheres, then you're ready to do!
- Now, older recipes say to drop forkfuls of the mixture onto your baking sheet, but I prefer to pinch off large hunks (about the size of a satsuma) and drop them onto the sheet like that.
- You should get between 10-12 rock cakes from the mixture. No need to flatten them down.
- Bake for about 25 minutes or until light golden brown.
- Remove from oven, let cool for 5 minutes on the baking sheet, then remove to a cooling rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.