Vegan Welsh Cakes Recipe

Introduction

Welsh cakes are a beloved traditional treat, and this vegan version is just as delicious and easy to make. Soft, lightly spiced, and studded with juicy currants, these cakes are perfect for a cozy snack or teatime indulgence.

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: Stir in the sugar and currants, then add 3 tablespoons of dairy-free milk. Mix gently until the dough just comes together, adding an extra tablespoon if it feels too dry. Form the dough into a ball, being careful not to overwork it to avoid toughness.
3. Step 3: Lightly flour your work surface and roll the dough out to about 5mm thickness. Use a 6 or 7cm round cutter to cut out the cakes. Gather scraps, re-roll, 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 very hot. Cook the Welsh cakes for 3-4 minutes on each side until they turn lightly golden. Reduce the heat if they start to catch.
5. Step 5: Once cooked, immediately toss the cakes in extra caster sugar. Transfer to a wire rack and let cool for about 15 minutes before serving.

Tips & Variations

• For a citrusy twist, add a teaspoon of grated lemon or orange zest to the dough.
• Substitute currants with raisins or chopped dried apricots for different textures and flavors.
• Use oat milk or almond milk as your dairy-free milk option, whichever you prefer.
• If you don’t have a cast iron pan, a heavy non-stick frying pan will work well too.

Storage

Store Welsh cakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to one month—simply thaw at room temperature before serving. Reheat gently in a warm pan for a few minutes to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Welsh cakes without currants?

Yes, you can omit currants or replace them with other dried fruits like raisins, chopped dates, or sultanas to suit your taste.

How can I tell when the Welsh cakes are cooked?

They should be golden brown on both sides and feel firm when gently pressed. Cooking over medium heat prevents burning while ensuring they cook through evenly.

Vegan Welsh Cakes Recipe

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★★★★★

4.6 from 147 reviews

These Vegan Welsh Cakes are a delightful dairy-free twist on the traditional treat, featuring a crumbly texture and sweet bursts of currants. Perfectly spiced with nutmeg and lightly dusted with sugar, they are cooked on the stovetop to a golden perfection. Ideal for a cozy snack or teatime indulgence, these cakes are simple to make and wonderfully vegan-friendly.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 12–15 Welsh cakes 1x
• Category: Snack
• Method: Frying
• Cuisine: Welsh
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 225g self-raising flour, plus extra for dusting
• ¼ tsp fine sea salt
• ½ tsp nutmeg, grated
• 50g caster sugar, plus extra to sprinkle
• 50g currants

Wet Ingredients

• 100g dairy-free butter
• 3–4 tbsp dairy-free milk

Instructions

1. Prepare the dry mix: Tip the self-raising flour into a large bowl and stir through the fine sea salt and grated nutmeg to evenly distribute the spices.
2. Rub in the butter: Add the dairy-free butter to the flour mixture and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
3. Add sugar and currants: Stir in the caster sugar and currants to the breadcrumb mixture.
4. Form the dough: Gradually stir in 3 tablespoons of dairy-free milk until the dough just comes together. If the dough feels dry, add a further tablespoon of milk. Bring the mixture together into a ball, taking care not to overwork it to keep the texture tender.
5. Roll out and cut shapes: Lightly flour your work surface and roll out the dough to about 5mm thick. Use a 6 or 7cm round cutter to cut out rounds. Re-roll any scraps and continue cutting until all dough is used.
6. Cook the cakes: Heat a cast iron or heavy-based frying pan over medium heat until very hot. Place the Welsh cakes in the pan and cook for 3-4 minutes on each side, or until they are lightly golden. Reduce heat slightly if they start to catch.
7. Sugar coating and cooling: Once cooked, immediately toss the Welsh cakes with extra caster sugar and transfer them to a wire rack to cool for 15 minutes before serving.

Notes

• Ensure not to overwork the dough to keep the Welsh cakes light and tender.
• Use a heavy pan such as cast iron to get an even, golden cook.
• The thickness of rolling affects cooking time; thinner cakes cook faster but may be less soft.
• Vegan dairy-free butter and milk options work well to maintain the classic texture and flavor without animal products.
• Currants can be substituted with raisins or sultanas if preferred.

Keywords: Vegan Welsh cakes, dairy-free Welsh cakes, traditional Welsh cakes, vegan snack, stovetop baked snack, currant cakes, vegan teatime recipe