Vegan Welsh Cakes Recipe

Introduction

Vegan Welsh cakes are a deliciously soft and lightly spiced treat perfect for any time of day. These traditional griddle cakes are made without dairy, offering a plant-based twist on a classic British favorite.

Ingredients

• 225g self-raising flour, plus extra for dusting
• ¼ tsp fine sea salt
• ½ tsp nutmeg, grated
• 100g dairy-free butter
• 50g caster sugar, plus extra to sprinkle
• 50g currants
• 3-4 tbsp dairy-free milk

Instructions

1. Step 1: Tip the flour into a large bowl and stir through the salt and grated nutmeg. Add the dairy-free butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
2. Step 2: Add the caster sugar and currants, then stir in 3 tablespoons of dairy-free milk until the dough just comes together. If it feels too dry, add an extra tablespoon of milk. Bring the dough together into a ball, being careful not to overwork it to avoid toughness.
3. Step 3: Roll out the dough on a lightly floured surface to about 5mm thickness. Use a 6 or 7cm round cutter to cut out rounds. Re-roll any scraps and cut out more rounds until all dough is used.
4. Step 4: Heat a cast iron or heavy-based frying pan over medium heat until hot. Cook the cakes for 3-4 minutes on each side, or until lightly golden. Lower the heat slightly if they start to catch.
5. Step 5: Immediately toss the cooked cakes in sugar, then transfer to a wire rack to cool for about 15 minutes before serving.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or mixed spice along with the nutmeg.
• Substitute currants with raisins or chopped dried apricots for a different fruit twist.
• Use almond or oat milk for a subtle nutty taste in the dough.
• Cook the cakes on a lower heat for longer if you prefer them softer and less browned.

Storage

Store Welsh cakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month; simply thaw at room temperature and warm in a pan or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these gluten-free?

Yes, you can substitute the self-raising flour with a gluten-free self-raising blend. Be aware the texture might be slightly different but still delicious.

How do I keep Welsh cakes soft?

To keep them soft, avoid overcooking and store them in an airtight container. You can also reheat gently in a pan with a little dairy-free butter or oil to restore softness.

Vegan Welsh Cakes Recipe

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★★★★★

4.9 from 139 reviews

• Author: Luna
• Total Time: 25 minutes
• Yield: Approximately 12–14 Welsh cakes 1x
• Diet: Vegan

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Description

These Vegan Welsh Cakes are a delightful dairy-free twist on the classic traditional treat. Made with self-raising flour, dairy-free butter, and currants, these golden, lightly spiced cakes are cooked on a hot cast iron or heavy-based frying pan to achieve a perfectly crisp exterior and soft inside. Ideal for teatime or a sweet snack, they’re sprinkled with caster sugar for a subtle crunch and just the right touch of sweetness.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 225g self-raising flour, plus extra for dusting
• ¼ tsp fine sea salt
• ½ tsp grated nutmeg
• 100g dairy-free butter
• 50g caster sugar, plus extra to sprinkle
• 50g currants
• 3–4 tbsp dairy-free milk

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Instructions

1. Prepare the dry ingredients: Tip the self-raising flour into a large bowl and stir through the fine sea salt and grated nutmeg until evenly combined.
2. Rub in the dairy-free butter: Add the dairy-free butter to the flour mixture and use your fingertips to rub it in until it reaches a fine, breadcrumb-like consistency.
3. Add sugar and currants: Stir in the caster sugar and currants, distributing them evenly through the mixture.
4. Form the dough: Gradually add 3 tablespoons of dairy-free milk and stir until the mixture just comes together. If the dough feels dry, add an additional tablespoon of milk. Bring the dough together into a ball without overworking it to prevent toughness.
5. Roll out the dough: On a lightly floured surface, roll out the dough to a thickness of about 5mm. Use a 6 or 7cm round cutter to cut out rounds. Re-roll the scraps and cut out more rounds until all dough is used.
6. Heat the pan: Place a cast iron or heavy-based frying pan over medium heat and allow it to get very hot before cooking the cakes.
7. Cook the Welsh cakes: Cook the rounds in the hot pan for 3-4 minutes on each side or until they are lightly golden. If the cakes begin to catch or brown too quickly, turn the heat down slightly to prevent burning.
8. Sugar coating and cooling: Immediately after cooking, toss the warm Welsh cakes in caster sugar to coat. Then set them aside on a wire rack to cool for about 15 minutes before serving.

Notes

• Be careful not to overwork the dough to avoid tough Welsh cakes.
• If you don’t have dairy-free butter, a vegan margarine substitute works as well.
• The thickness of the cakes should be about 5mm for ideal texture.
• A cast iron or heavy-based frying pan is essential for even heat distribution.
• Adjust cooking heat to prevent burning while ensuring the cakes cook through.
• Welsh cakes are best enjoyed fresh but can be stored in an airtight container for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Frying
• Cuisine: Welsh

Keywords: Vegan Welsh Cakes, Dairy-Free Welsh Cakes, Traditional Welsh Cake Recipe, Vegan Snack, Gluten-Free optional