45min 4 ppl
Vegan Welsh Cakes
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 9 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 5g
Carbs 68g
Fats 15g
About this dish
Replacing butter with a high-fat vegan block and aquafaba instead of egg gives these griddle cakes the same tender, crumbly interior and crisp, lightly freckled crust as the traditional version — a distinction most vegan adaptations miss.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Vegan butter block (such as Naturli or Stork block)cold, cut into 1 cm cubes100 g
- Unsweetened plant milk (oat or soy)1 tbsp
Tins & Jars
- Aquafaba (liquid from a tin of chickpeas)3 tbsp
Dried Goods
- Plain floursifted225 g
- Caster sugar85 g
- Baking powder1 tsp
- Currants75 g
Spices & Seasonings
- Mixed spice0.5 tsp
- Fine sea salt0.25 tsp
Utensils
- Large mixing bowl
- Table knife
- Rolling pin
- 7 cm round cutter (fluted or plain)
- Cast-iron griddle or flat skillet
- Wire rack
- Kitchen paper
Method
1
Combine the sifted flour, caster sugar, baking powder, mixed spice, and salt in a large bowl and stir to distribute evenly.
Approx. 2 minutes
2
Add the cold vegan butter cubes to the flour mixture and rub in with your fingertips until the mixture resembles coarse, damp breadcrumbs with some pea-sized pieces remaining — do not overwork.
Approx. 4 minutes
3
Stir in the currants, then add the aquafaba and plant milk. Mix with a table knife, then bring together with your hands to form a soft but not sticky dough; if it feels dry, add aquafaba one teaspoon at a time.
Approx. 3 minutes
4
Wrap the dough and rest at room temperature for 15 minutes.
Approx. 15 minutes
5
On a lightly floured surface, roll the dough to 1 cm thickness and cut out rounds using a 7 cm fluted or plain cutter, re-rolling scraps once.
Approx. 5 minutes
6
Heat a heavy cast-iron griddle or flat skillet over a low-medium heat for 2 minutes until evenly warm, then wipe with a barely oiled piece of kitchen paper — the surface should feel barely greasy, not wet.
Approx. 2 minutes
7
Cook the Welsh cakes in batches for 4–5 minutes on the first side until the undersides are a deep golden-brown and the edges have just begun to look set and dry.
Approx. 5 minutes
8
Flip and cook for a further 4 minutes on the second side until equally golden and the cakes feel firm when lightly pressed in the centre.
Approx. 4 minutes
9
Transfer to a wire rack and dust generously with caster sugar while still warm. Serve immediately or at room temperature.
Approx. 1 minutes
