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How to Make Vegan Rock Cakes

How to Make Vegan Rock Cakes

5 from 33 votes
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Course: Dessert
Cuisine: British
Keyword: Vegan Baking, Vegan Rock Cakes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 11 Rock Cakes


  • 350 g Plain Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 150 g Sugar
  • 175 g Vegan Butter or Margarine cold and cubed
  • 1 tbsp Egg Replacer whisked up with 2 tbsp cold water
  • 160 g Raisins or Sultanas
  • 2 tbsp Dairy Free Milk (you may not need to use all of it)


  • 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.
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