Welsh cakes have been a beloved British tea-time treat since the nineteenth century — a delightful cross between a scone and a pancake.
Once you try these, you’ll see how quick and simple they are — you might find yourself making them regularly. These vegan Welsh cakes (also known as bakestones or pics) recreate the familiar traditional flavour and texture, but without dairy.
They are especially delicious served warm with a smear of vegan butter or a spoonful of jam.
Recipe featured in the cookbook Great British Vegan by Aimee — a collection of modern vegan takes on classic British dishes.
📖 Recipe
Easy Vegan Welsh Cakes
10
20 minutes
15 minutes
35 minutes
A straightforward, reliable vegan version of Welsh cakes — soft inside with crisp golden edges and studded with raisins and warming spice.
Ingredients
- 225 g / 8 oz / 1 3⁄4 cups self-raising flour (self-rising), plus extra for dusting
- 75 g / 2 1⁄2 oz / 1⁄2 cup raisins
- 1⁄4 tsp ground mixed spice (apple pie spice)
- 1⁄2 tsp ground cinnamon
- 75 g / 2 1⁄2 oz / ⅓ cup caster sugar (superfine), plus extra for dusting
- 100 g / 3 1⁄2 oz / 7 tbsp dairy-free butter
- 50 ml / 1 3⁄4 fl oz / 3 1⁄2 tbsp unsweetened dairy-free milk
- 1 tsp vegetable oil (for frying)
Instructions
- In a large bowl, combine the self-raising flour, raisins, mixed spice, cinnamon and caster sugar. Add the dairy-free butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
- Make a well in the centre and pour in the dairy-free milk. Carefully mix until a soft dough forms; avoid overworking.
- Lightly flour a work surface and roll the dough to about 1⁄2 cm (1⁄4 inch) thickness. Use a 5 cm (2 inch) cutter to stamp out discs — you should get roughly ten cakes.
- Heat a little vegetable oil in a frying pan over medium heat. Cook the cakes in batches for about 2 minutes on each side, or until they are golden brown and cooked through.
- Transfer to a plate, sprinkle with extra caster sugar while still warm and serve immediately. Store any leftovers in an airtight container for up to 3 days.
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