Rock Cakes

Light and fluffy hand held cakes studded with dried fruit. 

Course: Biscuits, cake, Dessert, Snack
Serves: 12 rock cakes
Created by:: Laurena @LifeDietHealth
  • 4 teaspoons ground linseeds
  • 12 teaspoons cold water
  • 215 g plain flour gluten free if required
  • 5 teaspoons baking powder (pure gluten free baking powder)
  • 75 g granulated sugar
  • 125 g butter (dairy free spread)
  • 75 g currants (or raisins/sultanas)
  • 1 tablespoon milk (we used unsweetened carton coconut)
  • 2 teaspoons vanilla extract
  1. Put the linseeds in a cup, add the water, stir and set aside.

  2. Add the flour, baking powder and sugar in a large bowl. Rub the butter in until it resembles breadcrumbs.
  3. Mix the currants through the dough.
  4. Stir the linseed mix, then add the milk and vanilla and mix. Tip this into the dry mix and gently combine.
  5. This mixture should make 12 rock cakes (approx. 40g each). Divide the mixture up, loosely roll into a ball and place on a lined (or greased) baking tray. Space them well apart as they will spread and grow.
  6. Bake at Gas Mark 4 (350f / 175c) for 17 minutes (if your oven cooks unevenly, you might want to turn the tray around at about 14 minutes). The tops should just be starting to brown. Carefully remove (they will be soft at first) onto a wire rack to cool.
  7. Enjoy!
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