Vegan Welsh Cakes
Delightfully tender and lightly spiced, these Vegan Welsh Cakes offer a dairy-free twist on the traditional Welsh treat while preserving their nostalgic charm. Made with pantry staples like all-purpose flour, plant-based butter, and your choice of currants or raisins, this recipe combines simplicity with irresistible flavor. These handheld delights are cooked to golden perfection on a griddle, boasting a soft, crumbly texture and a warm hint of ground cinnamon. Perfect for teatime snacks, brunch spreads, or a sweet bite any time of day, they're best enjoyed warm, plain or delicately dusted with caster sugar. With just 20 minutes of prep time and no oven required, these plant-based Welsh Cakes are sure to become a beloved addition to your vegan baking repertoire!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 100 grams Vegan butter or margarine
- 75 grams Caster sugar
- 75 grams Currants or raisins
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 1 pinch Pinch of salt
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a large mixing bowl, sift together the flour, baking powder, ground cinnamon, and a pinch of salt.
Add the vegan butter or margarine to the bowl and rub it into the flour mixture using your fingertips until the mixture resembles breadcrumbs.
Stir in the caster sugar and currants or raisins, ensuring they are evenly distributed.
Add the plant-based milk, one tablespoon at a time, and mix gently to form a soft dough. Be careful not to overmix.
On a lightly floured surface, roll out the dough to about 1 cm (0.4 inches) thick.
Using a round cookie cutter (approximately 6 cm or 2.5 inches in diameter), cut out circles from the dough. Re-roll the scraps and repeat until all the dough is used.
Preheat a heavy skillet or griddle over medium heat and lightly grease it with vegetable oil.
Place a few Welsh cakes on the skillet, ensuring they have enough space to cook evenly. Cook for about 2-3 minutes on each side, or until golden brown. Adjust the heat as needed to prevent burning.
Remove the cooked cakes and place them on a wire rack to cool slightly.
Serve warm or at room temperature, plain or with a dusting of caster sugar on top for extra sweetness.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 324.6 g | 118% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 125.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
