Gluten-Free Welsh Cakes

Welsh Cakes remind me of our family holidays in Wales where they are always plentiful in all the bakeries. One of my favourite cafes always has them in all kinds of flavours. I was particularly smitten one year with an Easter Welsh Cake which was stuffed with marzipan and chocolate chips.

But to be honest, nothing beats a traditional recipe Welsh Cake with simple currants providing all the add-ins you really need. Pair it with a cup of tea and you are in heaven.

Welsh Cakes are little cakes which date back to the late 19^th century. They are simple homely griddle cakes. The kind your grandmother will bake up in huge batches every week and send you off on your way laden with armfuls of hot cakes fresh off the griddle.

They are a quick and easy dough made with flour, butter, a smattering of sugar and currants and brought together with an egg. They are then rolled, cut into rounds, griddled for a few minutes then tossed in a little sugar for a sweet crunch.

I’ll show you how to make a delicious batch of Welsh Cakes so they are perfect first time and almost as good as your grandmother’s (nothing beats hers obviously).

Ingredients Needed

Homemade Flour Blend. This recipe uses my Homemade Gluten-Free All Purpose Flour which works really well for most gluten-free baking recipes (not bread though – that’s a totally different ball game). This flour blend is a mix of 4 different flours:

1. Sweet rice flour (glutinous rice flour).
2. Sorghum flour.
3. Oat flour.
4. Tapioca flour (tapioca starch)

There are plenty of flour substitution tips if you can’t have the oat flour or can’t find sweet rice flour or sorghum flour if you click on the original post for this flour mix. READ MORE >>> Homemade Gluten-Free Flour Blend.

This is the best gluten free flour for cakes as the flour ratio has been carefully tested to ensure the mix between wholegrain flours and starchy flours is balanced. This also means we don’t need to use xanthan gum as the blend is strong enough and produces a soft and tender sponge which can hold together without needing any extra binders.

Baking powder. A leaving agent which helps the Welsh Cakes rise just a little and avoids them being dense. Do check your baking powder is gluten-free before use.

Ground mixed spice. This is a totally optional spice blend. I do like the gentle background note this spice mix gives the Welsh Cakes, you only need a little. If you do want to use it and can’t find it though I have a recipe to make your own mixed spice at home (a lot better than the shop bought mix)

Unsalted butter. We need unsalted so we can control the salt content of the recipe. Make sure it is at room temperature.

Caster sugar. It’s a fine white baking sugar available in the UK. Regular white granulated sugar can be substituted.

Currants. Just using a handful of currants is the traditional add-in but you can vary it up a bit if you’re feeling adventurous (I’ve given some ideas below).

Eggs. This recipe uses a medium sized egg, about 60g with shell (50g without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount. If your egg is slightly under or over-sized though don’t worry. Under-sized and you can use a little more milk to bind, over-size and you probably won’t need the extra milk.

Milk. Use whole milk. You only need just a gentle splash to make the dough more cohesive. If your dough comes together in a smooth ball without it though then don’t worry about adding it. Add a teaspoon at a time so your dough isn’t too wet.

Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.

Butter / lard. You will only need a little extra butter (or you can use lard which is very traditional) for cooking your Welsh Cakes. It’s really just enough to grease the pan as you don’t want your Welsh Cakes to fry.

How To Make Gluten-Free Welsh Cakes

For full recipe instructions go to the recipe card at the end of this post.

Prepare the Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour, baking powder, mixed spice, sea salt, and sugar.

Add the Butter: Slice cold butter into small pieces, then rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.

Mix in the Currants: Add currants to the mixture and combine.

Prepare the Pan: Heat a wide, flat-bottomed frying pan (like a cast iron griddle or skillet) on a low-medium heat while finishing the dough.

Add the Egg and Form the Dough: Crack 1 egg into a small bowl and lightly whisk. Make a well in the centre of the flour mixture, add the egg, and bring the mixture together with your hands to form a smooth dough. If needed, add 2-3 teaspoons of milk for moisture.

Roll and Cut the Dough: Lightly dust a clean work surface with gluten-free flour. Pat out the dough and roll to about 1 cm thick. Use a 6–7 cm pastry cutter to cut out the cakes.

Cook the Welsh Cakes: Brush the bottom of the pan lightly with butter, then add the Welsh Cakes in batches, about 4-5 at a time. Cook for 2-3 minutes on each side until golden brown.

Finish and Serve: Transfer to a wire rack and sprinkle with caster sugar. Enjoy warm – they’re best eaten the day they’re made!

Expert Tips

Cold butter. Use the butter direct from the fridge then slice very thinly (you can use a peeler or do it by hand) into the dough before rubbing in. Cold butter helps achieve the right texture. Rub it in lightly with your fingertips.

Make sure the heat is medium-low to ensure even cooking. You need a gentle heat to avoid it burning on the outside before it is cooked in the middle.

Avoid overworking the dough. This recipe is easy enough for the kids to join in and mine do regularly. Not to cast shade on my 6 year old but his version when he squelches the dough in his lovely little fists does create slightly tougher Welsh Cakes. They are made with a lot of love though! If you are making them yourself you can ensure the dough is not overworked.

Flavour Variations

Easter Welsh Cakes. I fell in love with this flavour variation on a holiday to Wales a few years ago. Add 25g mixed peel, 30g diced marzipan, 40g chocolate chips and reduce the currants to 50g. They are really stuffed with filling and utterly delicious.

Apple and Cinnamon. Switch out the currants for finely diced dried apple and swap the mixed spice for 1 teaspoon ground cinnamon.

Chocolate and Orange. Add 2 tablespoons cocoa powder to the dry ingredients and the zest of 1 orange. Omit the currants and possibly add in a small handful of chocolate chips instead if you like. You’ll probably need to increase the amount of milk you include at the end to bring the dough together.

Dried fruit. You can use any dried fruit instead of the currants. A particular favourite of mine is dried cranberries. But sultanas, raisins or diced apricots are lovely too.

Citrus zest. Just adding in a little orange and lemon zest (about half an orange, half a lemon) into the classic recipe is just a simple yet lovely way of making it a little different.

Stem ginger. I adore this variation and have made it many times. Just replace the currants with the same amount of diced stem ginger or crystallised ginger. You could also add ½ teaspoon of ground ginger for a really fiery kick.

More Gluten-Free Traditional British Bakes You’ll Love

This Gluten-Free Scones recipe is made without xanthan gum and still has the lovely soft and fluffy crumb you enjoy. Gorgeous in a classic afternoon tea with clotted cream and strawberry jam.

A Farmhouse Fruit Cake is a light sponge with a slight crumble and generous buttery flavour. Stuffed with your favourite dried fruits like glace cherries, currants and raisins. It’s a lovely homely weekend bake.

An easy Madeira Cake never lets you down when you are craving cake. This version is made with rice flour and almond flour and has a tight crumb full of rich buttery vanilla flavour.