Learn how to make some rock cake also known as rock buns. A delicious sweet treat that is shaped like a little rock made from a handful of ingedients. My version is gluten free and vegan friendly.
If you're from the Caribbean then I am almost certain that you will be similar with rock cake which is also known as rock buns.
Don't be fooled by the name, this sweet treat is British inspired and is very similar to scones in its appearance and texture which is sweet, crumbly and delicate.
It's definitely not dense or like a rock as the name suggests, the name actually comes from it's shape, being that the groves and crevices are just like an actual rock.
Caribbean rock cake contains coconut, usually fresh coconut more specifically what's known as the "trash" which is the excess coconut that is leftover from being squeezed from making coconut milk.
Along with some mixed peel, some people add cherries and a small amount of spices to give it that unique Caribbean flare.
This is what makes rock cakes different from scones, although they are shaped very similar, they are a complete contrast in taste.
Rock cakes can be eaten alone, with your favourite hot or cold beverage and as a snack.
They are incredibly easy to make, you don't need any fancy ingredients and everything comes together in one single bowl.
Ingredients you need
- Gluten free flour - I prefer to use my home gluten free flour blend.
- Coconut - If possible use coconut "trash" the excess that is squeeze as this really enhances the taste of the buns.
- Butter - I use Flora, unsalted vegan butter, cold and cut into small cubes.
- Raisins - Any dried fruit such as sultana or currants work, just make sure to re-dehydrate them in water before using them.
- Raw cane sugar (not pictured) - I like to use a granulated form of sweetener for this recipe.
- Baking powder - Raising agent used to help the buns rise.
- Flaxeggs - Pseudo vegan eggs
- Almond milk - Just a small amount of plant based milk is needed.
- Nutmeg/cinnamon and pink salt - To enhance the taste/flavour.
The steps
- Preheat the oven to 180C/356F.
- Line a baking tray with parchment paper and set aside.
- In a medium sized bowl, add the flour and baking powder
- Use a spoon to mix and combine the dry ingredients.
- Add the vegan butter and use the pads of your fingers to work the butter into the flour to form breadcrumbs.
- Add the raisins, chopped cherries (if you are using) shredded coconut, raw cane sugar, nutmeg, cinnamon and pink salt then mix.
- In another bowl mix together the flaxeggs, almond milk and vanilla.
- Make a well in the centre of the dry ingredients.
- Use your hands or a spoon to knead and form a soft doughball.
- Use a spoon to shape each piece of dough into "little rocks" and place on the baking tray leaving a gap in between.
- Bake for 12-15 minutes or until slightly golden brown.
- Once baked, remove from the oven and transfer to a cooling rack to completely cool down before serving.
Notes and tips
- If possible try to use fresh coconut "trash" the excess from squeezing in your rock buns/cake.
- If you can't obtain fresh coconut then use shredded coconut instead.
- If you are using dried coconut, mix it with together in a bowl with 4 tablespoons of water to rehydrate it so it looks like coconut trash.
- This is the link that you will need for the Flaxeggs recipe.
- This is the link that you need for the Gluten Free Flour Blend
- Any leftover buns should be stored in an airtight container for 2-3 days.
- Should be able to get a total of 6-8 rock buns/cakes.
- Make sure that you soak the raisins in some warm water 30 minutes before commencing baking.
- In true rock bun style, when shaping, you want them to be uneven and not "perfect".
More sweet treats to try
- Cassava Pone
- Peanut Drops
- Peanut Butter Fudge with Condensed Milk (Vegan)
- Grater Cake
- Cornmeal Pudding
- Jamaican Carrot Cake
- Conkies
- Jamaican Sweet Potato Pudding
- Vegan Jamaican Ginger Cake
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Jamaican Rock Cake (Rock Buns)
Ingredients
- 2 cups gluten free flour (272g)
- 1 teaspoon baking powder
- ½ cup vegan butter cold, chopped (56g)
- ½ cup raisins soaked in warm water and drained
- ¼ cup cherries chopped (optional)
- ½ cup shredded coconut (40g)
- ½ cup raw cane sugar (100g)
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- ¼ teaspoon pink salt
- 2 flaxeggs
- 6 tablespoon almond milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/356F.
- Line a baking tray with parchment paper and set aside.
- In a medium sized bowl, add the flour and baking powder.
- Use a spoon to mix and combine the dry ingredients.
- Add the vegan butter and use the pads of your fingers to work the butter into the flour to form breadcrumbs.
- Add the raisins, chopped cherries (if you are using) shredded coconut, raw cane sugar, nutmeg, cinnamon and pink salt then mix.
- In another bowl mix together the flaxeggs, almond milk and vanilla.
- Make a well in the centre of the dry ingredients.
- Use your hands or a spoon to knead and form a soft doughball.
- Use a spoon to shape each piece of dough into "little rocks" and place on the baking tray leaving a gap in between.
- Bake for 12-15 minutes or until slightly golden brown.
- Once baked, remove from the oven and transfer to a cooling rack to completely cool down before serving.
Notes
- If possible try to use fresh coconut "trash" the excess from squeezing in your rock buns/cake.
- If you can't obtain fresh coconut then use shredded coconut instead.
- If you are using dried coconut, mix it with together in a bowl with 4 tablespoons of water to rehydrate it so it looks like coconut trash.
- This is the link that you will need for the Flaxeggs recipe.
- This is the link that you need for the Gluten Free Flour Blend
- Any leftover buns should be stored in an airtight container for 2-3 days.
- Should be able to get a total of 6-8 rock buns/cakes.
- Make sure that you soak the raisins in some warm water 30 minutes before commencing baking.
- In true rock bun style, when shaping, you want them to be uneven and not "perfect".
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