Being vegan doesn't have to mean missing out on a lovely cakes with afternoon tea, as this vegan twist on the classic rock cakes/rock buns shows.
250g self raising flour
90g caster sugar (plus extra for dusting)
90g of vegan butter
4 Tbsp vanilla soy milk (or regular sweetened soy milk and a teaspoon of vanilla essence)
Preheat the oven to 180C (160C Fan).
Sift the flour into a mixing bowl and stir in the caster sugar.
Cut the butter into cubes and rub into the flour and sugar mix using your fingertips until the mixture resembles breadcrumbs.
Next add the cinnamon and raisins and stir through the mix.
Slowly add the vanilla milk a little at a time until the mixture comes together into a soft dough.
Spray a baking sheet with Frylight and divide the mixture into 12 balls and place on the baking sheet.
Bake in the centre of the oven for around 10 minutes until they are golden and then transfer to a cooling rack to cool. Sprinkle with caster sugar whilst still warm. Best eaten within 48 hours.
Eat and enjoy!