Welsh cakes are a British teatime favourite, and today we'll show you to make them vegan and sugar-free, using only applesauce and raisins. We're sure you'll love their soft, chewy texture and irresistible fruity flavour — and they're so easy to make too!
Welsh cakes originate in Wales in the UK, where they're also known as "picau ar y maen", which translates into "cake on the stone" in Welsh. They are a cross between a small pancake, a scone, and a plump cookie. Raisins, cinnamon, and nutmeg are usually added to the dough to give these lovely treats a sweet and spicy note.
Pantry staples like flour, sugar, eggs, and butter are the main ingredients used to prepare Welsh cakes. They are combined into a pliable dough, similar to pastry dough, then cut into thick circles and finally cooked until slightly puffed.
As classic Welsh cakes include dairy, eggs, and sometimes even lard, they're unsuitable for those with food allergies or following a plant-based diet. With a few simple tweaks, we made our Welsh cake recipe vegan, dairy-free and egg-free. We swapped butter with applesauce, eggs with oil, and cow milk with oat milk. Also, we omitted the sugar and used more raisins instead.
Instead of being baked, classic Welsh cakes are usually cooked on a flat cast iron griddle or bakestone, hence their common name of "griddle cakes". But don't worry if you don't have one; your trusty frying pan works just fine. Grease the skillet with a little vegetable oil and cook the cakes as you would with pancakes. Easy!
Enjoy these delicious Welsh cakes warm with a hot cup of tea as a mid-morning or afternoon treat. You can dust them with powdered erythritol for a sugar-free option or top them with our healthy cherry jam for extra delight.
- All-purpose Flour
- Baking Powder
- Ground Cinnamon
- Oat Milk
- Sugar-Free Applesauce
- Extra Virgin Olive Oil
- Raisins (currants or sultanas)
- Powdered Erythritol (optional for dusting)
Add the flour, baking powder, cinnamon, and a pinch of salt to a bowl.
Mix well to ensure the baking powder is evenly distributed.
Then, tip in the milk, applesauce, oil, and raisins.
You can use store-bought applesauce or make it from scratch with our easy applesauce recipe.
Combine the ingredients with a spoon until they come together.
Then, transfer the dough onto your worktop and knead it until it's smooth and pliable, similar to a pastry dough.
Now, roll out the dough between two sheets of baking paper to a 1 cm thickness.
Use the fluted edge of a 7 cm - 8 cm (3 inches) pastry cutter to cut out small round cakes.
To cook the Welsh cakes, heat a dash of oil in a large non-stick skillet.
Then, add four or five cakes leaving enough space for them to expand (1).
Cook them over low heat for 2 - 3 minutes on each side until they're golden and slightly puffed (2).
Serve the cakes warm, dusted with icing sugar, or sprinkle them with powdered erythritol for a zero-calorie option.
Add a pinch of ground nutmeg to the dough mixture for extra flavour.
Store the cakes in an air-tight container for 3-4 days and lightly warm them up in the microwave or oven before serving.