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Gluten Free Welsh Cakes (Bakestones)

An easy, light and buttery Welsh cake recipe that is gluten free and can be made dairy free if required.
4.81 from 26 votes
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings 16
Author Vicki Montague


  • 225 g Free From Fairy gluten free plain flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Mixed spice
  • 1/2 tsp Psyllium husk powder
  • 45 g Brown sugar - or coconut sugar for a refined sugar free version
  • 100 g Butter - or dairy free alternatives as above, chopped
  • 1 medium Egg
  • A splash Milk - or dairy free alternative
  • 50 g Raisins - or currants


  • Place all the dry ingredients into the bowl of your food processor (or large bowl if you don't have a food processor) and blitz to combine well
  • Add the butter and blitz again until a breadcrumb like texture. If you don't have a food processor then rub the butter into the flour with your fingertips
  • Add the egg and blend to combine, then add milk to bring together into a slightly sticky dough
  • Remove the dough from the food processor onto a clean, well floured work surface and work the raisins or currants into the dough
  • Place your frying pan onto a high heat while you roll and cut out the dough
  • Roll the dough out until around 5mm in thickness, then using a 7cm round cutter, cut circles out and place to one side
  • In batches cook the Welsh cakes on a medium-high heat for around 3 minutes on each side until golden. If your pan isn't non stick you'll need to add a little butter to grease it before cooking
  • Allow to cool on a wire rack a little before eating

Nutrition (Approx)

Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 51mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg