Jamaican Rock Cake (Rock Buns)

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.

Course Baked goods

Cuisine Jamaican

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 369kcal

Author Charla

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".

Nutrition