Jamaican Rock Cake
Jamaican Rock Cakes are traditional, crumbly pastries made with flour, sugar, butter, eggs, and dried fruits like raisins or mixed peel. Lightly spiced with nutmeg or cinnamon, they’re quick to make and slightly crisp outside, soft inside. Often enjoyed with tea, these rustic treats reflect Jamaica’s British colonial influence and Caribbean flavor twist.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking tray
- Parchment paper or silicone baking mat
- Fork or pastry cutter
- Mixing spoon or spatula
- Cooling rack
Ingredients
- ½ cup cold vegan butter chopped
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon pink Himalayan salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large egg or vegan egg substitute
- ½ cup almond milk or other plant-based milk
- 1 cup mixed dried fruits raisins, currants, glace cherries
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- ¼ cup chopped glace cherries
- ½ cup raw cane sugar
- Extra granulated sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper or a silicone baking mat. In a large bowl, combine the gluten-free flour, granulated sugar, baking powder, pink salt, ground cinnamon, and nutmeg. Stir well to evenly distribute the spices and raising agents.
- Add the cold, chopped vegan butter to the dry mix. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the mixed dried fruits, shredded coconut, and chopped glace cherries. Make sure they are evenly spread throughout the mixture. In a separate small bowl, whisk together the egg (or vegan substitute), almond milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently fold everything together until just combined. Be careful not to over mix; the batter should be thick and sticky.
- Using a spoon, scoop portions of the batter onto the prepared baking tray, shaping them roughly into small, rustic mounds. Sprinkle the tops generously with raw cane sugar and a little extra granulated sugar for a crunchy crust.
- Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack and serve.
Notes
❖ Fruit Variations: Feel free to swap out the mixed dried fruits with your favorites, such as dried cranberries or chopped dried apricots.
❖ Vegan Option: Replace butter with coconut oil and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to make this recipe vegan-friendly.