Ah, Welsh cakes. A taste of home and a treat that I always make every year for March 1st to commemorate St David’s Day. I am originally from Wales and love to make traditional Welsh cakes throughout the year and thought I would share this easy dairy free recipe with you. They are flaky, melt in the mouth and just bring back so many memories of home.
Why I Made These
For as long as I can remember, I have always eaten Welsh cakes. I used to enjoy weekly trips to the local market to buy some from the Welsh cake stall. Whenever we go back to visit family, we always take the kids to buy proper Welsh cakes from a market stall so they can experience that.
Here are a few photos from some of our trips back to Wales. Even though our kids were born in Canada, it is important to us that they grow up embracing their Welsh heritage. We always check out a few ‘touristy’ places, like the castles and traditional Welsh stores. They even have Tim Hortons in Wales so you can find a little bit of Canada there. See if you can pronounce the longest place name in the sign above The Wales Centre! It’s definitely a bit of a mouthful and I can just about pronounce it properly.
The History of Welsh Cakes
Welsh cakes are also known as pice bach, picau ar y maen, or bakestones and are usually cooked either on a griddle or bakestone (hence the name bakestone). It is thought that they originated in the 19th century and they have remained a staple in Welsh culture ever since, with recipes being handed down through generations.
They are so delicious when they are fresh off the griddle and dusted with sugar. I also often leave out the sultanas, cut them in half and spread jam on them. These are more commonly known as jam splits which I’ll talk about further down this page. You seriously need to try them.
Why You Need to Make These
These delectable treats are a harmonious blend of tender, buttery dough infused with sweet currants or raisins, gently griddled to golden perfection. Each bite is a symphony of flavours, boasting warmth and nostalgia with every mouthful. Whether enjoyed with a steaming cup of tea or as a quick snack on-the-go, join the ranks of those who savour the simple pleasures of these easy-to-bake beloved treats.
Ingredients and Substitutions
To ensure that this recipe is dairy free, I am using plant based butter and non dairy milk in place of dairy. Check out my ingredient substitutions to see how you can swap out ingredients to suit your own dietary requirements and my FAQ for commonly asked questions about this recipe.
Dry Ingredients
Self Raising Flour: I am using self raising flour in the Welsh cakes as it helps to create a lighter texture. As the flour already contains baking powder, it will create some rise in our cakes when they are baked. To make your own self raising flour, check out this detailed post (covers gluten free and regular SR flour).
Sugar: I’m using white sugar in the Welsh cakes. If you want a slightly caramelly undertone, you could sub with golden or light brown sugar. You can also substitute with cinnamon sugar to change the flavour profile. Once the Welsh cakes are baked, toss them in white sugar.
Salt: Additional salt is also added to balance out the sugar and enhance the flavours.
Raisins: Dried fruit is an integral part of traditional Welsh cakes. I am using raisins instead of sultanas but you can substitute with currants or another dried fruit. Ensure that the fruit is bite-sized.
Wet Ingredients
Butter: I am using unsalted plant-based room temperature butter to add fat to the cake. You can substitute with a light oil such as canola or coconut oil if you prefer or regular unsalted butter if you’re not dairy free.
Egg: eggs add richness and colour and are the main binding agent for this recipe. I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe. If you are vegan, feel free to sub with your favourite egg substitute. 50 grams of apple sauce would work well in this recipe.
Plant Based Milk: My preference is to use almond milk in this recipe as the creaminess blends perfectly with the remaining ingredients and helps to elevate the overall flavour of the Welsh cakes. Feel free to sub with your preferred milk.
How to Make Dairy Free Welsh Cakes
Making Welsh cakes is not just about creating a delicious treat; it’s about embracing a piece of Welsh heritage and sharing in its rich history. Whether you’re a seasoned baker or a novice in the kitchen, the simplicity and satisfaction of crafting these delectable cakes are sure to bring joy to both the maker and the lucky ones who get to enjoy them. So, let’s get started.
Making the Dough
Start by stirring the flour and salt together in a bowl then rubbing in the butter until it forms a breadcrumb texture. The purpose of rubbing in the butter is to ensure that no lumps remain and to create a lighter dough. You can make Welsh cakes with a mixer but I was always taught to make them by hand so that you can feel the consistency of the dough. And seen as this is a traditional recipe, I wanted to keep the method authentic as well.
Next, add in the sugar and raisins (or sultanas) and mix them by hand to ensure they are evenly distributed.
And finally, we will start adding in our wet ingredients. Make a well in the centre of the bowl then add the plant based milk and egg.
I usually start mixing it with a spatula and then finish working the dough with my hands. And yes, your hands will get messy in this process but once your dough starts to form, it will lose the stickiness and clean itself off of your hands.
Cutting the Dough
To ensure that our Welsh cakes are the same size, I like to use guide sticks to keep the rolling pin level. On a floured surface, knead your dough for a couple of turns and then roll out with your rolling pin. The guide sticks will prevent you from rolling the dough too thin.
The paint stirrers that I am using here are 7mm or 1/4 inch thick and the best thing about them is that they are free from your hardware store (check out the paint section). You can read more about this method in my sugar cookie recipe or check out my Welsh cakes bake along video for more details.
Cut out the Welsh cakes with a 2.5 inch scalloped edge cutter. I think mini ones are really cute but traditionally, Welsh cakes are around 2.5 inches in size. Don’t worry if some of the raisins are sticking out the sides of the Welsh cakes. You can either pull them out or leave them. They won’t burn.
Let’s Bake
My preference is to use an electric griddle to bake my Welsh cakes but you can absolutely make them in a pan instead. Just ensure that your pan has a flat surface so that they will bake evenly. Start by lightly spraying the surface with some oil and then add the Welsh cakes, making sure to not overcrowd the surface. This recipe makes 16 Welsh cakes and you should be able to fit them all on the griddle at the same time. If you are using a pan, I recommend baking no more than 4 at a time. I tend to set my griddle to 325F. If the temperature is too hot, they will burn on the outside but still be raw in the middle.
Welsh cakes take roughly 3 to 4 minutes to bake on each side. Once the first side is lightly golden, flip them over with a spatula. A great tip is to look at the sides of the Welsh cakes. They are thoroughly baked once the sides are no longer translucent.
And to finish them off, toss in white sugar as soon as they come off the griddle.
Look at that wonderful light and flaky texture inside. These are seriously so good when they are warm off the griddle and don’t last too long in our house. If you want to jazz up your Welsh cakes, split them in half and spread some gorgeous jam on them. This version is called jam splits and they are honestly my favourite. And don’t forget to check out my easy 2 ingredient jam recipe as well.
Welsh Cakes FAQ
This recipe makes roughly 16 2.5 inch Welsh cakes and is easily scalable.
Each Welsh cake takes roughly 3 minutes per side to bake. The overall baking time for this batch will be dependent on the size of your griddle (or pan). The larger the cooking area, the quicker the batch will take to bake. I set my griddle to 325°F. If you are using a pan, keep an eye on them after a few minutes to avoid burning
Traditional Welsh cakes contain raisins or sultanas but you can sub them with currants or other dried fruit. I like to use dried cranberries and some orange zest, especially for a more festive flavour around Christmas.
Welsh cakes store well in an airtight container for 3 days at room temperature. I highly recommend warming them up in the microwave before eating to achieve that ‘just baked’ taste.
Are you Tempted?
Let’s have a close-up look at these delicious morsels of Welshness. If you have never tried them before, I am sure you will love the ease of making them and how wonderful they taste. Best enjoyed warm with a nice cup of tea. I really hope this has inspired you to try traditional dairy free Welsh cakes. Diolch! (that’s Welsh for thanks!)
Craving More?
If you like fruity desserts, check out these favourites:
- Jam Splits – a variation on traditional Welsh Cakes with homemade jam inside (Dairy Free)
- My zesty Lemon Drizzle Muffins will wake up your tastebuds (Vegan)
- Mini Strawberry Whipped Cream Tarts are perfect for afternoon tea (Dairy Free – Vegan GF option)
- Blueberry Burst Muffins – Tim Hortons copycat recipe that is perfect as a grab-and-go breakfast item (Dairy Free)
Dairy Free Welsh Cakes
Equipment
- Scalloped Circle Cutter 2.5 inches
- Bowl For sugar dusting
- Spray oil
Ingredients
- 225 grams Self Raising Flour (2 US Cups)
- 100 grams Plant Based Butter (unsalted) (7 tbsp – At room temperature)
- 50 grams White Sugar (1/4 US Cup)
- 2 tbsp Plant Based Milk (30ml)
- 1 Egg (large – see note)
- 50 grams Raisins (1/4 US Cup – See note)
- pinch Salt
- Extra flour for dusting your surface
- Extra sugar for dusting the welsh cakes
Instructions
- To your mixing bowl, add salt, self raising flour and butter.225 grams Self Raising Flour, 100 grams Plant Based Butter (unsalted), pinch Salt
- Stir with a spatula then mix with your hands until it resembles breadcrumbs. There should be no lumps of butter remaining.
- Add in the white sugar and raisins and mix in with your hands.50 grams White Sugar, 50 grams Raisins
- Make a well in the centre and add in the milk and egg. Stir with a spatula until combined. Continue to mix with your hands until a dough forms. The dough is ready when it stops sticking to the bowl.2 tbsp Plant Based Milk, 1 Egg
- Flour your work surface and knead your dough on it to ensure all of the raisins are incorporated.Extra flour for dusting your surface
- Using a rolling pin and guide sticks, roll out your dough. Add flour if it becomes too sticky.
- Cut out the Welsh cakes and set aside on parchment paper. Continue rolling and cutting until all of the dough has been used.
- Bake on a griddle for 3-4 minutes per side. The sides of the Welsh cakes will firm up as they bake and become less translucent.
- Immediately toss in sugar and eat while warm. Enjoy!Extra sugar for dusting the welsh cakes
Video
Notes
- This recipe makes roughly 16 2.5 inch Welsh cakes.
- I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe. Sub with 50g apple sauce for an egg-free option.
- Each Welsh cake takes roughly 3 minutes per side to bake. The overall baking time for this batch will be dependent on the size of your griddle (or pan). The larger the cooking area, the quicker the batch will take to bake. I set my griddle to 325°F. If you are using a pan, keep an eye on them after a few minutes to avoid burning.
- Best enjoyed fresh off the griddle and tossed in white sugar. See the full recipe post for other flavour ideas.
- Traditional Welsh cakes contain raisins or sultanas but you can sub them with currants or other dried fruit. I personally love using dried cranberries.
- Store in an airtight container for 3 days at room temperature.
I love a good Welsh cake. Thanks for the simple recipe and I love the photos as well!
So glad you enjoyed this post and recipe!