These Gluten Free Rock Cakes are an easy bake and a delightful teatime treat. A cross between a scone, biscuit and cake, they are lightly spiced, studded with dried fruit and pair perfectly with a cup of tea for a classic British afternoon snack.
The Easiest Gluten Free Rock Cakes Recipe EVER!
- Why choose this recipe? These rock cakes are nostalgic and straightforward to make. The gluten free version is just as comforting and ideal for baking with children.
- What are rock cakes? A rock cake (or rock bun) is a small British fruit cake, similar to a cross between a gluten free scone and Welsh cake. They are gently spiced and filled with dried fruit.
- Top Tip: A rustic appearance is part of their charm. If the dough feels sticky, chill it for 30 minutes before shaping and baking.
- Flour: Any plain gluten free flour blend will work; I often use a plain self-raising gluten free flour or add baking powder to plain flour if needed.
- Try more: If you enjoy this recipe, you might like other traditional British bakes such as gluten free Victoria sponge, tea loaf or malt loaf.
Table of Contents
- The Easiest Gluten Free Rock Cakes Recipe EVER!
- Don’t just take my word for it…
- Ingredients and Substitutions
- How to Make Gluten Free Rock Cakes
- Storing and Freezing Instructions
- More British Baking Recipes
- Gluten Free Rock Cakes Recipe
- More Easy Gluten Free Bakes
Don’t just take my word for it…
Neil left ⭐️⭐️⭐️⭐️⭐️ and said: “Great recipe, easy to make and very tasty — wish I’d made twice as many.”
Olive left ⭐️⭐️⭐️⭐️⭐️ and commented: “Have just made my second batch of rock cakes. Absolutely lovely.”
Ingredients and Substitutions
Below is a printable recipe card with exact quantities, but here are the main ingredients and swap suggestions.
- Gluten Free Self-Raising Flour: Use self-raising gluten free flour or make plain gluten free flour self-raising by adding baking powder (see notes in the recipe card).
- Mixed Spice: A warming blend (typically cinnamon, cloves, ginger, nutmeg and allspice).
- Xanthan Gum: Helps with texture; add if your flour blend doesn’t already contain it.
- Butter: Use cold butter or a hard vegan margarine for a dairy-free option.
- Sugar: Caster sugar in the dough and demerara sugar on top give a nice texture contrast.
- Dried Fruit: Currants, raisins, sultanas or mixed peel — choose your favourites or a mix.
- Egg and Milk: Use a dairy-free milk (oat, soya or almond) for a dairy-free bake; the egg helps bind the dough.
How to Make Gluten Free Rock Cakes
The printable recipe card below includes full method and timings. Here’s a brief step-by-step overview with photos to illustrate the easy process.
Storing and Freezing Instructions
To store: Keep leftover rock cakes in an airtight container for 3–5 days. They are best eaten while warm and fresh.
To freeze: Freeze cooled rock cakes in an airtight container or bag. Reheat briefly in the oven after defrosting to refresh texture and warmth.
More British Baking Recipes
If you like this Gluten Free Rock Cakes recipe, try other gluten free British bakes for more teatime favourites.
- Gluten Free Tea Loaf
- Gluten Free Parkin
- Gluten Free Scones
- Gluten Free Fruit Cake
- Gluten Free Bread and Butter Pudding
- Gluten Free Carrot Cake
- Gluten Free Cheese Scones
- Gluten Free Bread Pudding
- Gluten Free Sausage Rolls
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Gluten Free Rock Cakes Recipe
Ingredients
- 225 g gluten free self-raising flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 0.25 tsp xanthan gum
- 85 g cold butter
- 100 g caster sugar
- 125 g mixed dried fruit
- 1 egg
- 2 tbsp milk
- 2 tbsp demerara sugar
Instructions
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Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Line two large baking sheets with parchment.
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Mix the flour, baking powder, mixed spice, xanthan gum and caster sugar in a large bowl.
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Cut the cold butter into small cubes and rub into the dry ingredients until the mixture looks like breadcrumbs.
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Add the egg, milk and dried fruit and stir with a spoon until a thick, sticky dough forms.
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Spoon the mixture into ten even-sized blobs on the lined trays, leaving space between each. Sprinkle with demerara sugar.
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Bake for about 20 minutes until golden. Cool on the tray for 10–15 minutes, then transfer to a rack. Serve warm or cold.
Notes
- Using plain flour? Add 2.25 tsp gluten free baking powder to 225g plain gluten free flour before using.
- Weighing vs cups: Scales are recommended for accuracy—especially in gluten free baking.
- Step-by-step photos: Refer to the photos above if you prefer visual guidance.
- Storing: Keep in an airtight container for 3–5 days or freeze for longer storage.
Nutrition
More Easy Gluten Free Bakes
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