Ingredients
Directions
In a large mixing bowl, whisk together the whole grain flour, almond meal, coconut flour, unrefined sugar, baking soda, cinnamon, nutmeg, and salt if using. Set aside.
Add the solid coconut oil to the dry ingredients.
Make the flax egg: In a small bowl, mix the flax meal and water and let stand until the flax egg has formed.
Make a well in the center of your flour mixture. Pour in the plant-based milk, vanilla, and flax egg. Mix until a dough forms. It should be moist but not too sticky. If the dough feels dry, add a little more milk, one tablespoon at a time.
Fold in the raisins or sultanas and citrus zest.
Form and cut cakes: Lightly dust a flat surface with coconut flour. Roll out the dough to about ¼-inch thickness. Use a round cutter or the rim of a glass to cut out cakes. Reroll any scraps and repeat until all the dough is used.
Heat a nonstick skillet or griddle over medium-low heat. Place the cakes on the skillet, and cook for about 3–5 minutes on each side or until golden brown.
Once cooked, transfer the Welsh cakes to a wire rack to cool slightly. They are best enjoyed warm but can also be eaten at room temperature.
To experience them in true Welsh style, sprinkle your Welsh cakes with unrefined sugar and pair them with a cup of black tea. Mwynhau! (Enjoy! in Welsh).
Chef's Notes
Substitutions
In place of whole grain flour try oat, buckwheat, or quinoa flour. Note that these flours may change the moisture level and texture of the dough, so you may need to add more milk or flour until a shortbread-like consistency is achieved. Since alternative flours typically lead to a stickier dough, you might find it simpler to press the dough into a ¼-inch-thick sheet rather than rolling it out. Also, have extra coconut flour on hand to sprinkle during the rerolling process. This will help prevent the dough from sticking to your countertops, dough cutter, and hands. See Additional Notes and Directions below.
In place of raisins try currants.
In place of unrefined sugar try coconut sugar or date sugar. Due to the delicate balance of dry and wet ingredients in this recipe, liquid sweeteners are unsuitable.
Oil-Free
In place of coconut oil try plain, unsweetened plant-based yogurt, mashed banana, or applesauce. See Additional Notes and Directions below.
Additional Notes and Directions
If using an oil-free alternative and alternative whole-grain flour, follow these steps:
1. In a large mixing bowl, whisk together the alternative flour, almond meal, coconut flour, unrefined sugar, baking soda, cinnamon, nutmeg, and salt if using. Set aside.
2. In another mixing bowl mix the flax meal and water to create a flax egg. Once the flax egg has formed, add oil-free alternative, plant-based milk, and vanilla, and stir well to combine.
3. Add the wet ingredients to the dry ingredients and mix until a biscuit-like dough forms. It should be moist but not too sticky. If the dough feels dry, add more milk, one tablespoon at a time.
4. Fold in the raisins or sultanas and citrus zest.
5. Proceed with directions above, picking up at Step 6.
Storage
Store Welsh cakes in an airtight container in the refrigerator for up to 6 days.
Ingredients
Directions
In a large mixing bowl, whisk together the whole grain flour, almond meal, coconut flour, unrefined sugar, baking soda, cinnamon, nutmeg, and salt if using. Set aside.
Add the solid coconut oil to the dry ingredients.
Make the flax egg: In a small bowl, mix the flax meal and water and let stand until the flax egg has formed.
Make a well in the center of your flour mixture. Pour in the plant-based milk, vanilla, and flax egg. Mix until a dough forms. It should be moist but not too sticky. If the dough feels dry, add a little more milk, one tablespoon at a time.
Fold in the raisins or sultanas and citrus zest.
Form and cut cakes: Lightly dust a flat surface with coconut flour. Roll out the dough to about ¼-inch thickness. Use a round cutter or the rim of a glass to cut out cakes. Reroll any scraps and repeat until all the dough is used.
Heat a nonstick skillet or griddle over medium-low heat. Place the cakes on the skillet, and cook for about 3–5 minutes on each side or until golden brown.
Once cooked, transfer the Welsh cakes to a wire rack to cool slightly. They are best enjoyed warm but can also be eaten at room temperature.
To experience them in true Welsh style, sprinkle your Welsh cakes with unrefined sugar and pair them with a cup of black tea. Mwynhau! (Enjoy! in Welsh).
