These Vegan Welsh Cakes are soft, sweet and moreish with a lightly crisp exterior, a tender interior flavoured delicately with cinnamon, and a sprinkling of sultanas throughout. Serve them warm from the pan with melty vegan butter or eat them cold as a snack – although they won’t last long!
We discovered the infamous Welsh Cakes on a recent trip to stay in the beautiful Welsh countryside. Serving them warm from the toaster with some melty vegan butter on top was such a delicious treat I just knew I had to re-create them when I got home!
Similar to a mini-pancake, these traditional Welsh griddle cakes are delicately flavoured with cinnamon and filled with sweet sultanas. They’re incredibly quick and easy to make and require just 6 main ingredients (plus salt and oil for frying), all of which you’re likely to already have in your pantry.
Watch out though – they’re very moreish so they won’t last long!
What you’ll need to make these Vegan Welsh Cakes
Here’s what you’ll need:
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Refrigerated items: Dairy free margarine and a milk.
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Pantry items: Self raising flour, caster sugar, sultanas, cinnamon and a pinch of salt.
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Plus a mild-flavoured oil for frying, we like to use coconut oil.
Tips for making these Vegan Welsh Cakes
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Mixing the dry ingredients: First up you’ll stir together the flour, cinnamon and salt.
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Rubbing in the margarine: Next you’ll rub in the dairy free margarine. Rub the mixture between your hands until it is the consistency of breadcrumbs. Take a look at the recipe video for an example. This is quite a therapeutic step!
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Stir in the remaining ingredients: Lastly you’ll stir in the caster sugar and sultanas.
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Rolling out: Gently roll out the dough on a lightly floured surface. The dough should be lovely and soft to the touch. Aim for around 6-7mm (3/4cm or 1/3”) thick and then use a 7cm (2.5”) round cookie cutter to cut out your Welsh Cakes.
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Cooking: Heat a little oil in a frying pan over a medium heat and fry the Welsh cakes for around 2-3 minutes on each side until they are golden and cooked through.
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Substitutes: You can substitute the sultanas for raisins in this recipe. Keep everything else as is – you’ll need the rise of a self raising flour and caster sugar is the best sugar for this recipe.
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Serving: Best served warm with a generous slathering of vegan butter but they are also delicious cold!
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Storing: Store any left over Welsh Cakes in an airtight container at room temperature. Best enjoyed within 2 days.
More delicious vegan sweet treats to try
I hope you LOVE these Vegan Welsh Cakes! If you try them be sure to leave a comment and rating below and tag @aveganvisit on social media – I love to see your re-creations! Enjoy 🙂 x
The Video Recipe:
The Vegan Welsh Cakes Recipe:
Vegan Welsh Cakes
Ingredients
- 225 g self raising flour
- ¾ tsp cinnamon
- Pinch of salt
- 100 g dairy free margarine
- 50 g caster sugar
- 50 g sultanas
- 70 g dairy free milk
- 1 tsp oil
Instructions
- In a large bowl mix together the flour, cinnamon and salt.225 g self raising flour, 3/4 tsp cinnamon, Pinch of salt
- Rub in the margarine to form a breadcrumb consistency.100 g dairy free margarine
- Stir in the caster sugar and sultanas.50 g caster sugar, 50 g sultanas
- Add the dairy free milk and stir together to form a dough.70 g dairy free milk
- Roll the dough out on a lightly floured surface to 3/4 cm (1/3”) thick. Use a 7cm (2.5”) round cookie cutter to cut out 12 Welsh Cakes, re-rolling the dough as necessary to use up any offcuts.
- Heat a lightly greased skillet or large frying pan and fry the welsh cakes for 2- 3 minutes on each side until golden. You can fry a few at a time, we tend to do these in two batches.1 tsp oil
Video
Notes
Nutrition
Emissions
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
