Plant-based Rock Cakes

They may be a little primitive, but they’re one of my favourites – rock cakes! I’m more of a cook than a baker, but sometimes these little childhood treats can derail my clean eating, so I’ve started baking the cleanest recipe I could imagine!

Do you ever have little flashbacks to your childhood, especially centred around food? It can’t just be me – Mum’s flapjacks, Grandma’s Victoria sponges… I loved those sweet treats and the infantile happiness that came with them!

Classically full of butter, egg, white flour, and refined sugar, rock cakes couldn’t be further from my day-to-day mindful eating regime. Here’s how I swapped out the not so great ingredients:

White flour was changed for organic sprouted oats* and organic wholemeal buckwheat flour – a lot less gluten, and a lot more fibre to aid digestion. Butter gave way to extra virgin coconut oil – still a fat, but plant-based, high in LDLs, and I also reduced the amount used too. Refined sugar was swapped out for unrefined coconut palm sugar – as an afterthought, I would actually recommend an unrefined light brown sugar, unless you really love the nutty taste of coconut palm sugar.

I also got rid of the egg by making a ‘flax egg’ instead – something I’d read about recently, and wanted to try. While I’m still quite happy to eat eggs, I wanted to add some extra fibre, and also keep the recipe vegan too. See step three of the recipe for exactly how I made my egg.

And there you have it! A tasty ‘upgrade’ with all those memories and flavours left to enjoy!

Plant-based Rock Cakes

100g raisins
100g extra virgin coconut oil
150g unrefined sugar
1 tsp ground cinnamon
140g organic wholemeal buckwheat flour
275g organic sprouted oats*
1 tbsp flax seed meal
1 tbsp flax seed oil

  1. Preheat your oven to 180°C, and line two baking trays with baking parchment, or conversely use two glass lasagne dishes – I found these did not stick at all when cooked
  2. In a small bowl, weigh your raisins and add 50mls water, leaving to soak
  3. In another small bowl, mix your flax seed meal, flax seed oil, and 2 tbsp water, leaving to rest in the fridge – this is your flax egg
  4. To melt your coconut oil, weigh into a glass and put the glass into a small bowl, pouring boiling water around the glass
  5. In a large mixing bowl, pour in your sugar and then the melted coconut oil on top, mixing thoroughly before adding the now thick flax egg, sprinkle of cinnamon, flour, and oats
  6. Mix well with a wooden spoon, pouring in the final ingredient – raisins
  7. Now on your trays, add spoonful-sized dollops of the mixture, leaving a little room between each for some spread – I made 16 in total
  8. Cook for 12-15 minutes, until they’re golden brown. Careful not to let the raisins catch!
  9. Remove from the oven, and slide a spatula underneath each to ensure they do not stick when cooling – you could use a cooling rack but they are a little crumbly
  10. Now grab a cup of tea and enjoy!


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