Gluten Free Traditional Rock Cakes
A wonderfully simple recipe for these nostalgic Rock Cakes. Made gluten free with a dairy free option. No eggs so this can easily be made vegan too. Take a trip down memory lane and create new memories for the next generation.
Servings: 8 buns
- 200 g gluten free self raising flour
- 100 g currants (or raisins)
- 50 g vanilla yogurt (I used Alpro vanilla yogurt)
- 100 ml milk (I used soya milk)
- 65 g butter (I used Flora plant butter)
- 2 tbsp caster sugar
- 1 tsp lemon juice
- ¼ tsp salt
Optional if making dairy free
- 1 tbsp ground flaxseed
- ½ tsp psyllium husk powder (optional) , both help with bake structure
Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5
In a large bowl measure the flour, 'butter' and sugar. Using your fingertips or a pastry cutter/blender.
Add the currants and mix to combine. Also add the flaxseed and psyllium husk powder if using them.
In a separate jug, measure the milk, yogurt (I find that vanilla flavour adds a lovely sweet taste) and lemon juice, whisk to combine. Don't worry if the mixture thickens this will be the lemon juice setting to work.
Make a well in the crumble mixture in your large bowl and pour the wet ingredients into the middle.
Using a spatula cut through the mixture lightly until the dry and wet have been mixed. Don't worry if you can see little lumps of 'butter' this is fine.
On a prepared baking sheet (I use silicone baking mats) spoon 8 mounds of mixture, no need to worry about how they look, you want your Rock Cakes to look rough and unique to each other.
Bake for 25mins until just golden brown and once ready remove and cool before eating.
or, be like me and eat them whilst they're still warm.
Calories: 197kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 141mg | Potassium: 151mg | Fiber: 3g | Sugar: 14g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg