Discover the delightful world of vegan Welsh cakes, where traditional flavours meet dietary choices. With simple substitutions like plant-based butter and non-dairy milk, you can create these iconic treats without compromising on taste or texture. Perfect for St David's Day or any time of year. This vegan recipe makes 16 Welsh Cakes.
100gramsPlant Based Butter (unsalted)(7 tbsp - At room temperature)
50gramsWhite Sugar(1/4 US Cup)
3-4tbspPlant Based Milk(45-60ml)
pinchSalt
Extra flour for dusting your surface
Extra sugar for dusting the Welsh Cakes
Instructions
To a mixing bowl, add self raising flour, salt, and butter. Stir with a spatula then mix with your hands until it resembles breadcrumbs. There should be no lumps of butter remaining.
225 grams Self Raising Flour, 100 grams Plant Based Butter (unsalted), pinch Salt
Add in the white sugar and mix in with your hands.
50 grams White Sugar
Add in the milk and continue to mix with your hands until a dough forms. The dough is ready when it stops sticking to the bowl and loses its stickiness.
3-4 tbsp Plant Based Milk
I highly recommend using a silicone mat as your work surface. Flour your work surface and knead your dough lightly until it is smooth. Roll out with a rolling pin to roughly half an inch thickness.
Extra flour for dusting your surface
Using a 2.5 inch scalloped circle cutter, cut out the Welsh cakes and set aside on parchment paper or a plate. Continue rolling and cutting until all of the dough has been used.
Bake on a griddle pan for approx 3 minutes per side, until lightly golden. The cakes will rise slightly and firm up as they bake.
Once baked, immediately toss in sugar and eat while warm. Enjoy!
Extra sugar for dusting the Welsh Cakes
Video
Notes
This recipe makes 16 2.5 inch Welsh cakes using a scalloped circle cutter.
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. 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 and some general FAQs.
If you prefer raisins in your Welsh Cakes, check out my traditional recipe.
Store in an airtight container for 3 days at room temperature.