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vegan rock cakes

Vegan Rock Cakes with Glace Cherries and Apricots

Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine British
Servings 20 Cakes


  • 250 g self-raising flour
  • 250 g plain flour
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 175 g golden caster sugar
  • 150 g vegan butter cut into cubes
  • 130 g raisins roughly chopped if they are large
  • 100 g glace cherries roughly chopped
  • 65 g dried chopped apricots
  • Zest of 1 lemon
  • 100 ml vegan cream
  • 2 tsp vanilla extract


  • Preheat the oven to gas 4/180C/350F.
  • Put the two flours, baking powder, bicarb of soda, salt, sugar and cinnamon into a large mixing bowl. Now add the butter cubes and run between your fingers, squeezing the butter into the flour, until the mixture resembles breadcrumbs (this takes about 5 minutes).
  • Now add the dried fruit and the lemon zest and mix in with a spoon or table knife.
  • Pour in the cream and the vanilla extract and give it another mix. Bring it all together with your hands but don’t knead it. You want it to be clumpy and not a smooth dough.
  • Line a baking tray with greaseproof paper and spoon out balls of the dough onto the tray. You want them to be about golf ball size. You are essentially forming clumps of dough onto the tray. Give each one a little press into a loose ball, just enough so that it all stays together and leave space in between them as they will spread out (you will have to do this in 2 batches, depending on the size of your tray).
  • Once your first tray is full place it in the middle of the oven and bake for 20-25 minutes, until they are risen and slightly browned. Allow them to rest for a few minutes before transferring them to a cooling rack to properly cool. Repeat with the second batch and serve when they are cold and set.
Keyword cakes, raisins, rock cakes, vegan