I’m sure all of us have made rock cakes at some time – well, those of us from the UK anyway – especially during childhood. But despite fond memories I haven’t actually baked any of these old fashioned tea time treats for absolutely ages. Having recently decided to explore the world of vegan baking – with a little help from the world of vegan blogging – I thought what could be simpler to veganise than chunky crumbly rock cakes?
Now a traditional rock cake recipe will ask for egg, milk and butter, but what what do you know? They are perfect without any of those ingredients. And while these nubbly little chaps may not be beautiful (well, they are called “rock cakes” after all), yummy they definitely are – as well as being easy-peasy (perfect for kids) and super quick to knock together too.
Date, Walnut and Orange Rock Cakes (Vegan)
- 225 g / 8 oz self-raising wholemeal flour
- 1 tsp mixed spice
- 115 g / 4 oz dairy-free margarine
- 115 g / 4 oz demerara sugar, plus extra to sprinkle
- 115 g / 4 oz dried dates, chopped
- 55 g / 2 oz walnuts, chopped
- the zest and juice of half an orange
- Sift the flour and spice into a bowl, toss in remaining bran.
- Rub the margarine into the flour, until it resembles breadcrumbs. Stir in the sugar.
- Mix in the chopped dates, chopped walnuts and orange zest.
- Add just enough orange juice to form a stiff dough.
- Place a dozen small heaps of the mixture onto a greased baking tray – I use hands. Sprinkle a little extra sugar over each one.
- Bake at 200C / Gas 6 for about 15 minutes, until nicely golden.