I baked this Vegan Eccles Cakes for my sister’s summer party last weekend. The fruit stayed spiced in the pastry, and my aunt liked them.
Delicious Vegan Eccles Cakes Recipe
These Eccles cakes are made with a rich, buttery vegan pastry and a filling of mixed dried fruits, spices, and a touch of sweetness. The recipe takes about 50 minutes and yields about 10 cakes, making them a perfect sharing treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup vegan butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 4-5 tablespoons cold water
- 1 cup mixed dried fruits (e.g., currants, raisins, sultanas)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- Non-dairy milk for brushing
Instructions
- Make the Pastry: In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the chilled vegan butter and rub it into the flour until it resembles breadcrumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare the Filling: In a saucepan, combine the mixed dried fruits, spices, lemon juice, and maple syrup. Cook over medium heat for about 5 minutes until the fruits are soft and the mixture is fragrant. Let it cool.
- Assemble the Cakes: Preheat the oven to 400°F (200°C). Roll out the pastry on a floured surface to about 1/8-inch thick. Cut out circles using a cookie cutter. Place a spoonful of the fruit filling in the center of each circle, then fold the edges over and pinch to seal.
- Bake: Transfer the cakes to a baking sheet lined with parchment paper. Brush the tops with non-dairy milk. Bake for 20-25 minutes, or until golden brown.
- Cool and Serve: Allow the Eccles cakes to cool for a few minutes before serving. Enjoy them warm or at room temperature.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 10 cakes
- Calories: 180kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 27g
I store the eccles in an airtight container at room temperature for up to three days. The stay buttery, and I warm gently before serving.
