Vegan Welsh Cakes
A vegan modern twist on a classic welsh cake, seasoned with ground nutmeg and ground cinnamon coated in sugar and topped with jam.
Course Sweet treats
Cuisine British
- 200 g Plain flour
- 65 g Caster sugar
- 85 g Stork block
- 60 g Raisins
- 1 tsp Baking powder
- ¼ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 2-3 tbsp Oat milk
- 2 tsp Vegetable oil
Topping
- 50 g Caster sugar
- Good quality jam
In a bowl mix together the plain flour, caster sugar, baking powder, raisins, ground cinnamon and ground nutmeg.
With your fingertips rub the stork block into the dry mixture until it resembles breadcrumbs.
Slowly add the oat milk until the mixture comes together and forms a ball.
On a floured surface roll out the dough to a 1cm thickness. Using a cookie cutter, cut out the welsh cakes.
Lightly grease a frying pan with oil using a piece of kitchen roll. Place on a low to medium heat.
Cook the welsh cakes for 3-4 minutes on each side. Once cooked, toss the welsh cakes in the caster sugar before serving with jam.
Keyword plant based, snack, vegan, welsh cakes