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What better way to spend St David’s Day than making a batch of vegan welsh cakes?

One of my earliest memories is making Welsh cakes with my half-sister’s aunt, Alison. I was about seven or eight years old, and it was probably the first time I’d been trusted with anything hot. I don’t remember much of the recipe she used, but I remember her being very patient and enjoying the time I spent with her. I felt very grown-up!

Welsh cakes are one of my most loved sweet things. They are (understandably) very popular in Wales – with whole shops dedicated to selling Welsh cakes and even businesses dedicated to Welsh cake wedding favours! I don’t have a massive sweet tooth, so the delicate sweetness and soft spice of the Welsh cakes make them just perfect for me.

The recipe is easy enough to veganise – it usually only calls for one egg for about 500g of flour, so all you really need is a splash or two of your favourite plant-based milk to bind. If you have a bakestone, you can make these the traditional way. I don’t, and using a dry non-stick frying pan works just fine.

Vegan Welsh Cake Recipe

Ingredients

225g self raising flour
75g caster sugar
100g vegan margarine
75g sultanas
1/2 tsp cinnamon
70ml plant-based milk (approx)
pinch of salt

Method

Sieve together the flour, sugar and cinnamon.
Rub in the margarine: the resulting mixture should look like breadcrumbs.
Stir in the sultanas.
Stir in the milk gradually: you don’t want the dough to be too wet. It should still be slightly crumbly.
Flour a flat, clean surface and roll the dough out to 1cm thick.
Cut into 5-6cm rounds (or whatever size you like).
Heat up a frying pan and dry fry for 3-4 minutes on each side, until caramel brown. If the sides brown too quickly, turn down the heat: you need the inside to cook too!
Cool on a wire rack and sprinkle with caster sugar.
Store in an airtight container for up to a week.