Discover Maritzaʼs plant-based twist on the traditional Welsh favorite with her delightful Welsh cakes. Made from a nutritious blend of whole grain flour, almond meal, and coconut flour, these cakes have a hearty and robust base. They are lightly sweetened with unrefined sweetener and flavored with ground cinnamon, nutmeg, and a hint of citrus zest, adding craveable tastes to this flaky treat. Perfect as a snack or a comforting breakfast, these Welsh cakes strike a beautiful balance between spice, sweetness, and substance, all while being completely plant-based. Enjoy them freshly made and warm from the skillet or at room temperature for a convenient, tasty treat.
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).