Vegan Welsh Cakes Recipe UK: Soft, Griddled Welsh Treats

Vegan Welsh cakes are small, lightly spiced cakes from Wales, traditionally made with flour, fat, sugar and dried fruit, then cooked on a bakestone or griddle. This version uses plant-based block butter and a little plant milk for a tender middle, crisp golden edges and the familiar currant-studded flavour.

Ingredients

2 cups (250 g) plain flour, also called all-purpose flour, plus a little extra for rolling
⅓ cup (65 g) caster sugar or superfine sugar
1 teaspoon (4 g) baking powder
1 teaspoon (2 g) ground mixed spice
¼ teaspoon (1.5 g) fine salt
½ cup (113 g) firm vegan block butter, cold and cut into small cubes
½ cup (75 g) currants
3 tablespoons (45 ml) unsweetened plant milk, such as oat or soy milk, plus up to 1 tablespoon (15 ml) more if needed
1 tablespoon (12 g) caster sugar, for sprinkling after cooking, optional

Instructions

Combine the dry ingredients. Put the flour, ⅓ cup (65 g) sugar, baking powder, mixed spice and salt in a large mixing bowl. Stir thoroughly so the baking powder and spice are evenly distributed; this helps the cakes rise consistently and avoids concentrated pockets of spice.
Rub in the vegan butter. Add the cold cubes of vegan block butter. Rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs, with a few small buttery pieces still visible. You can use a pastry cutter if you prefer. Keep the mixture cool and work lightly rather than kneading it at this stage; warm, overworked dough can make the cakes firm.
Add the currants and milk. Stir in the currants. Pour in 3 tablespoons (45 ml) of plant milk and mix with a table knife or your hands until the dough begins to clump together. Press a handful gently: it should hold without crumbling but should not feel sticky. If it is dry, add more milk 1 teaspoon (5 ml) at a time, using no more than the extra tablespoon unless the flour is unusually thirsty.
Bring the dough together. Tip the mixture onto a lightly floured work surface and press it into a smooth disc. Avoid kneading it like bread; a few gentle presses are enough. If a crack appears around the edge, press it closed. If the dough feels tacky, dust the surface lightly with flour instead of adding a large amount into the dough.
Roll and cut. Roll the dough to about ¼ inch (6 mm) thick. Cut out rounds with a 2½-inch (6 cm) cutter, pressing straight down rather than twisting so the edges stay neat. Gather the scraps, press them together gently and cut more rounds. You should get about 12 cakes, depending on the cutter and how efficiently you use the scraps.
Warm the griddle. Set a heavy, flat griddle, cast-iron pan or heavy frying pan over low to medium-low heat for about 3 minutes. It should be evenly warm, not smoking. Welsh cakes cook best with steady, moderate heat: too hot and the outside darkens before the centre cooks; too cool and the dough can dry out before it browns. The pan should be dry, as the butter in the dough provides enough fat.
Cook in batches. Lay the rounds in the pan with a little space between them. Cook for about 2 minutes on the first side, then turn when the underside is golden brown and the top looks set around the edges. Cook the second side for another 1½ to 2 minutes. The cakes should be lightly browned on both sides and cooked through but still soft inside. Adjust the heat between batches if the first batch colours too quickly or takes much longer than expected. Allow about 18 minutes total for warming the pan and cooking all the cakes in batches.
Finish and cool slightly. Transfer the cakes to a wire rack. If you like a sweeter finish, sprinkle them with the remaining tablespoon (12 g) of caster sugar while warm. Serve warm or let them cool until just slightly warm; they are also good at room temperature.

Tips

Choose block-style vegan butter. A firm plant-based block is the closest practical replacement for traditional baking fat and is easy to rub into the flour. Soft tub spreads often contain more water, making the dough sticky and the finished cakes less tender. If your block is very salty, reduce or omit the added salt.
Keep additions measured. Currants are traditional, but adding much more dried fruit can make the rounds difficult to roll and more likely to break. If you need to loosen a crumbly dough, add plant milk a teaspoon at a time; if it is sticky, use a light dusting of flour rather than repeatedly kneading in more flour.
Control the heat before cooking the full batch. A small scrap of dough makes a useful test. It should take a few minutes to turn golden, not scorch almost immediately. Lower the heat if the pan is smoking or the first side is dark before the top begins to set.
Roll evenly and handle scraps gently. A consistent 6 mm thickness helps the centres cook at the same rate as the edges. Press the scraps together just enough to roll them again; repeated kneading develops the flour and can make the later cakes tougher.

Serving Suggestions

Welsh cakes are especially enjoyable warm, when the currants are soft and the centre is tender. Serve them plain with tea or coffee, or split one and add a little vegan butter while it is still warm. A thin spread of jam, marmalade or apple butter works well too, though the cakes are already sweet enough to eat without a topping.

For a simple afternoon-tea plate, offer the cakes with fresh fruit and a pot of tea. They also make a useful lunchbox or picnic bake once fully cooled. If serving them later in the day, warm only the number you plan to eat so the remaining cakes do not dry out through repeated heating. Their gentle spice pairs particularly well with citrus preserves, but avoid very wet toppings if you want to keep the lightly crisp surface.

Variations

Use another dried fruit. Replace the currants with the same quantity of raisins or sultanas, chopped into smaller pieces if they are large. Raisins make the cakes a little sweeter and can create larger chewy bites. Chopped dried cranberries also work, although their sharper flavour is less traditional.

Change the spice. Mixed spice is a convenient UK baking blend, usually containing warming spices such as cinnamon, coriander, nutmeg and cloves. If it is difficult to find, use ½ teaspoon (1 g) ground cinnamon and a small pinch each of nutmeg and ground ginger. The result will be a little more cinnamon-forward. For a restrained flavour, simply use ½ teaspoon (1 g) cinnamon in place of the full teaspoon of mixed spice.

Add citrus zest. Finely grate the zest of ½ lemon or ½ small orange into the sugar before mixing it with the flour. This gives the cakes a fresh, fragrant note without changing the dough much. Keep the zest fine so it does not interfere with rolling or cutting.

Make them without dried fruit. Leave out the currants for a plainer, less sweet cake, or add 2 tablespoons (20 g) finely chopped candied peel. If you use a larger or wetter addition, the dough may need a little less plant milk. These are adaptable griddle cakes, and household versions differ in their fruit, fat and spice choices.

Storage and Reheating

Let the cakes cool on a rack, then refrigerate them within 2 hours of cooking in an airtight container. They keep for 3 to 4 days in the refrigerator. For the best texture, place baking paper between layers so the surfaces do not stick together. They can also be frozen in a sealed freezer-safe container for up to 2 months; separate layers with parchment and thaw in the refrigerator or at room temperature.

To reheat, warm a cake in a dry frying pan over low heat for about 1 minute per side, just until soft and warm. A microwave works for a quick portion: heat one cake for about 10 to 15 seconds, then add a few seconds only if needed. Microwave timing varies, and heating for too long can make the cake chewy. If reheating several from frozen, thaw them first for more even warming. Avoid leaving cooked cakes at room temperature for extended periods, especially in a warm kitchen.

Frequently Asked Questions

Are Welsh cakes traditionally cooked in an oven?

No. Welsh cakes are traditionally cooked on a bakestone, griddle or heavy flat pan rather than baked in an oven. A heavy frying pan is a practical home substitute. Keep the heat moderate and cook them in batches so each cake browns evenly.

Can I make the dough ahead?

For the most reliable texture, mix, roll and cook the dough shortly after making it. If you need to prepare ahead, wrap the dough tightly and refrigerate it for up to 24 hours, then let it sit briefly until it is firm but rollable. Cold dough may need a few extra minutes on the counter; do not leave it out for a long period.

Why did my Welsh cakes turn out dry or hard?

Common causes are too much flour, dough that was kneaded heavily, or a pan that was too cool for too long. Measure the flour carefully, add plant milk gradually until the dough just holds together, and handle it gently. Cook over low to medium-low heat so the cakes brown before they dry out.

Can I use plain flour without baking powder?

For this recipe, baking powder gives the cakes a light lift and is not interchangeable with plain flour alone. If you only have self-raising flour, you can use 2 cups (250 g) of it and leave out the teaspoon of baking powder. Since self-raising flour can contain salt, taste the dough only after mixing and keep the added salt modest.

Can I make these Welsh cakes gluten-free?

Use a cup-for-cup gluten-free flour blend that is designed for baking, ideally one that includes a binder such as xanthan gum. Gluten-free dough can be more fragile, so press it together carefully and roll it between sheets of baking paper if it sticks or cracks. The texture may be a little more crumbly than the wheat-flour version, and the exact amount of plant milk can vary by blend.

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