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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add sugar and currants: Stir in the caster sugar and currants, distributing them evenly through the mixture.
- 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.
- 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.
- 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.
- 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.
- 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
