Traditional rock cakes - gluten, dairy and refined sugar free

Delicious home-made rock cakes for tea time, classic English buns filled with raisins and mixed peel. Made with gluten-free flour, coconut oil and coconut sugar


Be’s 'Free From' Rock Cakes


MAKES 8-10


225g gluten-free SR flour

A pinch of salt

110g odourless coconut oil (not melted)

55g coconut sugar

110g raisins

30g chopped mixed peel

2 eggs, beaten



  1. Preheat the oven to 190°C/ Gas 5. Grease a baking sheet with coconut oil.
  2. Put the flour, salt, firm coconut oil and sugar  into a food processor. Whizz briefly using the pulse function until the mixture resembles breadcrumbs (not long!).
  3. Tip the mixture into a medium bowl and add the raisins and mixed peel.
  4. Using a table knife, stir in the eggs until the mixture looks ‘rocky’.
  5. Use a tablespoon or large scoop to make 8-10 mounds on the baking sheet.
  6. Bake for about 15 minutes or until pale brown. Cool on a wire rack.


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