Vegan Welsh Cakes
Thanks to a simple trick, these vegan welsh cakes are crisp and buttery on the outside with a soft, flaky inside. A delicious vegan snack to enjoy with a hot cup of tea. Recipe from veganrecipebowl.com
Servings: 20 welsh cakes
Calories: 100kcal
Ingredients
- 100 g plain soy milk
- 1 tablespoon ground flaxseed (roughly 10g)
- 225 g plain white flour (aka all-purpose flour)
- 100 g vegan margarine (plus extra to grease pan)
- 50 g golden castor sugar (plus extra to sprinkle)
- 1 teaspoon baking powder
- 1/8 teaspoon fine salt
- 75 g sultanas
Instructions
- Mix together the soy milk and ground flaxseed - making sure to thoroughly wet the flaxseeds. Set aside to thicken for at least 15 minutes.
- In a large bowl, rub in the flour, margarine, sugar, baking powder and salt until the mixture resembles fine breadcrumbs. Add the dried fruit and mix to distribute evenly. Finally, gently mix in the flaxseed and soy milk mixture - the goal is to bring everything together as a cohesive dough with the least handling possible. First, stir with a spoon until everything is just wetted, then with lightly floured hands grasp the dough and gently press it together, rotating it and pressing a few times until it forms a ball that doesn't fall apart when handled.
- Roll out the dough on a lightly floured work surface to roughly 0.75 cm thick. Cut out rounds using a 7 cm cutter, re-rolling and cutting any trimmings until the dough is used up. Generously grease a flat griddle pan or heavy frying pan with margarine, and place over a medium heat. Cook the Welsh cakes in batches, for 2-3 mins each side, until golden brown, crisp and cooked through.
- Remove from the pan and sprinkle with caster sugar while still warm.
Notes
Welsh cakes are best when served freshly made and warm. However, once cooled they keep well for up to two days in an airtight container stored in a cool place.