Festive Rock Cakes

When I was young, my mum used to make these rock cakes and we lapped them up, just like all of her delicious bakes. I had forgotten about them until they recently popped into my head and I decided to create a vegan version. They are super simple to make, but very well received – there is something quite humble and comforting about them. They go beautifully with a cup of tea mid afternoon or for a tasty snack post dinner.

I have created this recipe with Christmas fast approaching, so those classic christmas flavours were my inspiration, with a rather festive orange and mixed spice flavour they have a very satisfying crunch on the outside but are soft and fluffy in the middle.

They are perfect to make with kids too, as they are really easy and don’t require any finesse. You can switch out some of the dried fruit with a sprinkling of crushed nuts or even some chocolate chips instead!

 

Festive Rock cakes

Easy to make, delicious rock cakes that go wonderfully with a cup of tea. These cakes have a satisfying crunch on the outside but are fluffy in the middle, with a rather festive orange and mixed spiced flavour.

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 cakes

Ingredients

  • 225 g self raising flour
  • 1 tsp baking powder
  • 120 g vegan butter i.e Flora spread cubed
  • 80 g caster sugar
  • 1 tsp mixed spice
  • pinch of salt just a touch
  • 25 g sultanas
  • 25 g cranberries
  • 25 g mixed peel or other dried fruit of choice
  • 1 orange
  • 3 Tbsp plant based milk I used Oat
  • 1 tsp caraway seeds optional

Instructions

  1. Pre-heat the oven to 180° (fan). Line a baking tray with parchment paper.

  2. Sieve the flour into a large bowl. Add the baking powder and a small pinch of salt and mix. Add the butter and rub into the flour through your fingertips until incorporated and resembling wet sand. Stir in the sugar, then add the mixed spice and the zest of 1 orange (save the orange to eat later!).

  3. Add in the dried fruits and stir well. Next, add the milk a Tbsp at a time and give it a good stir until it comes together as a thick lumpy dough. You can add a further 1-2 tsp of milk if it needs more to stick together, but be careful not to add too much.

  4. Split the mixture into 8 rough dough balls and place on a baking tray with lots of space between them. No need to flatten or shape them too much, they will grow and spread during baking. Sprinkle the caraway seeds over the top of the dough balls.

  5. Place them in the oven for 15-20 mins or until golden brown. Cool on a wire rack for a few minutes, but then ideally serve them warm with a cup of tea.