Gluten Free Vegan Rock Cakes

I am helping my sister-in-law with the Harry Potter party menu. She sent out some recipes to a few if us and we got to pick which ones we wanted to do.

One of the things I picked were the rock cakes. I guess I am not a great Harry Potter fan though because I honestly didn’t even remember what they were or where they occurred in the story. Luckily Harry Potter Wiki has my back.

“Rock cakes were a type of fruitcakes. They are supposed to look and (supposedly) taste somewhat like a rock, and even have a hard surface, but not to resemble a rock quite as closely as Hagrid’s version seemed to. Eating one of Hagrid’s rock cakes were exactly like eating a rock, as they were so hard that they could break teeth instead of being a lovely treat. Ron Weasley, Hermione Granger, and Harry Potter forcibly ate a few of these whenever they visited Rubeus Hagrid. Although they complained about the rock cakes’ hardness, stickiness, and tastelessness, they never had the heart to tell Hagrid this, as it would have hurt his feelings.”

The source listed for this information is book 1 of the series. On page 140 it says:

“The rock cakes were shapeless lumps with raisins that almost broke their teeth, but Harry and Ron pretended to be enjoying them as they told Hagrid all about their first lessons.”

Anyway, the recipe she sent me was for a drop biscuit/scone with dried fruit in it. And of course the recipe had wheat, dairy, and eggs in it. I will be making that version, but I decided to also make a wheat free vegan version. So I adapted the recipe as follows:

• 4 cups gluten free flour mix
• 1 cup Earth Balance organic buttery spread, chilled and cubed
• 4 tsp baking powder
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup organic sugar
• 1 8oz pkg Trader Joe’s dried berry medley
• 3 over ripe bananas, mashed
• 1/2 cup almond milk
• powdered sugar and cinnamon for dusting

Preheat oven to 400*F. Sift the dry ingredients together in a medium bowl. Cut the “butter” into the flour until crumbly. Stir in the dried fruit.

In a separate bowl whisk the mashed bananas and almond milk together.

Combine wet and dry ingredients to form a rough dough. To avoid “Hagrid Rock Cakes” do not over mix, just mix until the flour is mixed in.

Dollop portions of dough onto a parchment paper lined cookie sheet like drop biscuits. Place in oven and bake 12-15 minutes. Transfer to a wire rack to cool.

Mix some powdered sugar and cinnamon together and dust the rock cakes with it. I do this with a mini wire mesh strainer.

Makes a little over 2 dozen.

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2 responses to “Gluten Free Vegan Rock Cakes

  1. I don’t remember rock cakes either! I’m probably too late for your party, but my Vegan Chocolate Cauldron Cakes are AWESOME! You might be able to substitute your mix for the wheat flour…

  2. Oh, wait, yes I DO remember rock cakes! Duh. I should have read your whole post first. 😉

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