Plant-based Rock Cake

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Ingredient:

1st Small Bowl Ingredients

• 150 g All-purpose Flour (Cake flour is also ok)
• 1½ tsp Baking Soda (~7.2 g)
• ¼ tsp Salt (~1.5 g) (If using salted vegan butter, adjust this to 1 g)

2nd Small Bowl Ingredients

• 30-60 g Sugar (Adjust by personal preference)
• 50-75 g Chocolate Chips / Raisins (Adjust by personal preference)

3rd Small Bowl Ingredients

• 75 g Unsalted Vegan Butter

Others

• ~ g Unsweetened Soy Milk (Amount will be used depends)

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Instructions

1. Set your oven to 190°C upper / 150°C lower heat to prevent burning. If your oven cannot be adjusted separately, set it to a flat 160°C and monitor closely.
2. Chill the vegan butter for a few minutes. Meanwhile, sift the 1st Small Bowl Ingredients directly into your main mixing bowl.
3. Cut the chilled butter into small pieces and toss them in the flour mixture. Use a knife or pastry smasher to rub the butter into the flour until the texture resembles fine breadcrumbs. Work quickly so the butter does not melt.
4. Toss the 2nd Small Bowl Ingredients into the main mixing bowl and stir to combine.
5. Add the unsweetened soy milk gradually, a little at a time. Do not stir violently; instead, use a knife or spatula to gently fold and press down on the mixture until a dough forms.
6. Divide the dough into 8 to 12 even portions. Form them loosely to keep their signature craggy, rock-like appearance. Avoid shaping them into smooth balls.
7. Line a baking tray with parchment paper and space the dough portions evenly apart. Bake on the middle rack for 12 to 20 minutes until golden brown, checking every 5 minutes.
8. Transfer the cakes on their baking sheet onto a wire cooling rack. Cool for at least 15 minutes to let them crisp up.

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