Rock cakes remain on of Nic’s (my wife) absolute favourites and baking these brings a smile to her face every single time. Once we went plant based and then gluten free, she thought these were off the menu until I found a way to make them! This was most certainly a game changer.
Bear in mind the dough can be a little crumbly when using gluten free flour, but they turn out perfect once cooked. I’m sure if you are not gluten free, in theory you could use standard flour and see how they turn out…. but fill me in on the results if you do!
Banana Rock Cakes
10
servings10
minutes12
minutesIngredients
235g (2 cups) of gluten free self raising flour
115g (1/2 cup) vegan butter
2 tsp baking powder
1/2 tsp salt
1 tsp ground mixed spice
100g sugar (1/2 cup)
100g currants (roughly 1 cup)
1 1/2 over ripe bananas, mashed
60 ml (1/4 cup) plant based milk
Optional: Demerara sugar (for sprinkling on top)
Directions
- Preheat the oven to 200°C (180°C Fan/Gas mark 6) OR (392°F). Mix all the dry ingredients together in a medium sized mixing bowl. Cut the butter into the flour mixture until crumbly. Stir in the currants.
- In a separate bowl whisk the mashed banana and plant based milk together. Pour the banana milk into the dry ingredients and mix just enough to combine them together. Try not to over work the mixture too much here.
- Line a baking tray with baking paper. Use spoons to drop the dough mixture into rough mounds onto the sheet. You should get roughly 10-12 per standard sized baking tray. You can sprinkle a little sugar on the top of each one before baking.
- Bake for roughly 12-15 minutes, until the tops are a lovely golden brown colour. Cool on a wire rack and store in an air tight container.
Notes
- This makes roughly 16-20 rock cakes, depending on how big or small you make them. If you find your sugar is a little burn happy in the oven, you can sprinkle a little sugar on top once they are right out of the oven instead.