- Gluten free & vegan
- Gluten & dairy free
300g gluten-free plain flour
150g ground almonds or gluten-free oat flour
2 heaped teaspoons gluten-free baking powder
140g dairy-free margarine
140g caster sugar
1 large egg
150ml plant-based milk
30g mixed peel
A few drops lemon juice
Preheat oven to 200°c /180°c fan oven / 400°f / gas mark 6.
Line a baking tray with greaseproof paper and brush with sunflower oil.
Stir together the gluten-free flour, ground almonds (or gluten-free oat flour) and gluten-free baking powder then sift together at least twice to fully incorporate the baking powder.
Rub the dairy-free margarine into the flour until it resembles fine breadcrumbs.
Mix in the sugar, currants, sultanas and mixed peel.
Beat the egg into the plant-based milk. Pour into the flour and mix until dough just comes together. The dough will be quite sticky.
Use an ice cream scoop or large spoon. Dip into a jug of water to stop the mixture sticking. Scoop mixture and place onto the baking tray leaving space for the rock cake to rise.
Do this with all of the mix making sure to dip the scoop into the jug of water between each scoop of mix as this stops the mix sticking to the scoop.
Brush with beaten egg. Place half a cherry on top of the rock cake and sprinkle with caster sugar.
Bake for 20 to 25 minutes until golden brown.
Eat on the day of making or freeze until needed.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.