Fruity Rock Cakes

Rock cakes to be honest are not something I have baked in a long time. They were baked so much when my boys were young. They were quick to bake and you didn’t have to be too precious about them

These perfectly imperfect cakes have a long history in England

Originally they were promoted during WW11 by the Ministry of Food. During rationing they required less sugar, flour and eggs than ordinary cake.

Typically, rock cakes are roughly shaped with a crunchier feel than scones. Peppered with dried fruit and with this recipe lemon zest.

Now in a world of beautiful artistic bakes, captured by Instagram and Facebook, they have been relegated to the back row like the last person picked for a team and the ugly sister of the scone.

Rock cakes/buns were the first item I baked at school. I remember carrying them home in my Quality Street Tin so proud of my effort.

These can be made vegan, gluten-free or both. I am very pleased with the end results. They soon got gobbled up

I love scones and these although similar take a little less fuss. A perfect partner with my afternoon coffee.

  • Zesty
  • Fruity
  • Soft
  • Buttery

A bake of few ingredients. Great for afternoon tea or baked with young ones

  • Gluten-free self-raising flour

Use a good gluten-free flour

  • Egg replacement

For this you can use ground flaxseeds with hot water, Cracked vegan egg or any other vegan whole egg substitute.

Fruity Rock Cakes

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:Makes 9 servingsCalories: kcal Best Season:Available


Hybrid of a fruit scone with a rough exterior



  1. Preheat the oven to 185C and line a baking tray with baking parchment.
  2. If you are using ground flaxseeds, place into a cup with 3 tbsp of hot water. Mix and set to one side to become thick
  3. Into a large bowl add the flour and chunks of butter. Using your hands rub the butter into the flour until it resembles large breadcrumbs. You could also use a pastry blender.
  4. Into the bowl with the flour add the sugar, fruit, zest and a pinch of salt and combine.
  5. Now, in a jug add the yoghurt, milk and the lemon juice and give it a stir,
  6. Pour in the thickened flaxseeds into the dry ingredients and mix using a round-edged knife. Add the milk combination a little at a time, gradually bring the dough together. The dough should hold it’s shape but not be too stiff. You may not need to add everything from the jug.
  7. Divide the dough into roughly 9 pieces and spoon onto the baking tray and place into the oven.
  8. Bake between 20-25 minutes or until they become a light golden brown. Remove from the oven and sprinkle with a little caster sugar. Remove from the tray and place onto a cooling rack. Once cool store in an airtight container.
  9. Rock buns are best eaten the same day but will store ok for a couple of days this way. You can warm them a little in the microwave. I like mine cut and spread with butter.
    They also freeze well in a freezer bag, then warmed lightly to serve.


  • If you are not coeliac or gluten intolerant then just use normal self-raising flour.
  • Egg substitute if you are using Crackd vegan egg substitute then 60g is equal to 1 whole egg. With other egg replacements just follow the manufacturers instructions.
Keywords:free from, gluten free rock cakes, rock buns, rock cakes, vegan rock buns, vegan rock cakes

If you decide to give this recipe a try, please don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.

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