Dairy Free Welsh Cakes
Welsh cakes are also known as pice bach and are usually baked either on a griddle or bakestone. They are so delicious when they are fresh off the griddle and dusted with sugar. Perfect for St David's Day or any time of year. This dairy free version of the traditional recipe makes 16 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.
Nutrition
Serving: 1 Welsh CakeCalories: 144kcalCarbohydrates: 20.7gProtein: 2.3gFat: 6.1gSaturated Fat: 0.8gCholesterol: 23mgSodium: 70mgPotassium: 32mgFiber: 0.4gSugar: 9.5gCalcium: 5mg
Tried this recipe? Let us know!Leave a 5-star rating below. Mention us @itsbakeangel and tag #makeitwithbakeangel!