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Vegan Welsh Cakes!

Posted by Raghu Yadav on 31-10-2026

Food Recipes

A batch of freshly cooked Welsh cakes makes a lovely addition to a relaxed breakfast or afternoon snack. Traditionally prepared as small, round griddle cakes, they have a tender, crumbly texture with a lightly golden outside and a gentle sweetness from dried fruit.

This plant-based version uses dairy-free ingredients while keeping the simple preparation and comforting character of the original treat.

Ingredients You Will Need

This recipe makes approximately 8–10 small cakes.

225 g self-raising flour

50 g caster sugar

½ teaspoon baking powder

½ teaspoon ground mixed spice

75 g dairy-free butter, chilled and cubed

50 g currants

2–3 tablespoons plant-based milk

A little extra dairy-free butter or oil for cooking

A small amount of caster sugar for finishing, if desired

Choose an unsweetened plant-based milk so the sweetness remains balanced. Oat or soy milk can both work well, depending on the flavor and consistency preferred.

Getting the Dough Ready

The most important part of preparing Welsh cakes is keeping the dough soft without making it sticky. Start by combining the dry ingredients before adding the chilled dairy-free butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. This creates a crumbly base that helps give the finished cakes their delicate texture.

Add the currants before introducing the milk. This distributes the fruit evenly, so each portion contains a good amount. Pour in the milk gradually rather than all at once, stopping as soon as the mixture comes together. Too much liquid can make the dough difficult to roll and may affect the final texture.

Cooking Instructions

1. Combine the dry ingredients. Place the self-raising flour, caster sugar, baking powder, and mixed spice in a large mixing bowl. Stir until everything is evenly distributed, making sure there are no visible clumps of baking powder.

2. Work in the dairy-free butter. Add the chilled butter cubes to the bowl. Rub them into the flour mixture using your fingertips until it resembles fine breadcrumbs. Work gently and avoid warming the butter too much with your hands.

3. Add the currants. Stir the dried fruit through the crumb mixture, spreading it evenly so the cakes will have a consistent amount of fruit in each portion.

4. Bring the dough together. Add two tablespoons of plant-based milk and mix gently. Add a little more only when needed until the ingredients form a soft dough. Avoid kneading heavily, as this can make the finished cakes firm.

5. Roll and shape. Lightly dust a clean work surface with flour. Roll the dough to approximately 5 mm thick, keeping the thickness even. Use a round cutter to shape small cakes, gathering and rerolling the remaining dough carefully until it has all been used.

6. Prepare the cooking surface. Warm a heavy frying pan or flat griddle over low to medium heat. Lightly grease the surface with a small amount of dairy-free butter or oil. The pan should be warm enough to cook the dough steadily without scorching the outside.

7. Cook the cakes. Place a few portions in the pan, leaving space between them. Cook for around 3–4 minutes on each side, adjusting the heat when necessary. Turn them once the underside is golden and the center has had time to cook through. Repeat with the remaining dough.

8. Finish and serve. Transfer the cooked cakes to a plate. Sprinkle with a little caster sugar while they are still warm, if desired. Allow them to rest briefly before serving so the texture settles.

Tips for Better Results

Keep the heat moderate. A pan that is too hot can brown the outside before the middle is fully cooked. Gentle, steady heat gives the cakes time to cook evenly. Avoid adding too much milk. The dough should hold together without becoming wet or sticky. Add the liquid gradually to maintain the right consistency. Roll evenly. Keeping the dough at a similar thickness helps all the portions cook at roughly the same speed.

Serving and Storage

Welsh cakes are especially enjoyable while slightly warm. Serve them plain, dusted with sugar, or accompanied by a little fruit jam. They also pair nicely with a cup of tea or coffee for a simple afternoon break. Once completely cool, store the cakes in an airtight container at room temperature and enjoy within a few days. They can be warmed briefly in a dry pan over low heat to soften them before serving. For longer storage, freeze them in a sealed container, separating layers with parchment paper.

Vegan Welsh cakes are an easy way to prepare a traditional-style treat using plant-based ingredients. Their lightly crisp surface, tender middle, and sweet currant filling make them suitable for different occasions without requiring complicated equipment. With careful mixing and gentle cooking, a simple batch can become a welcome homemade snack to share or enjoy throughout the week.