“Finally he slammed down three bucket-sized mugs of mahogany-brown tea in front of them and a plate of his rock cakes. Harry was hungry enough even for Hagrid’s cooking, and took one at once.” – Harry Potter and the Half-Blood Prince
Hagrid’s Rock Cakes, minus the broken teeth
Throughout the Harry Potter books, Hagrid’s cooking is something that seems best to be avoided. As described in The Sorcerer’s Stone, “The rock cakes almost broke their teeth, but Harry and Ron pretended to be enjoying them.”
On the contrary, a classic Rock Cake has a consistency somewhat similar to a scone with a crumbly, rock-like outer and a soft, dense center. Even though it’s the dead of summer, you’re going to be craving fall days curled up with a cuppa, a good book (preferably Harry Potter), and these Paleo Rock Cakes. They are chock full of aromatic spices like cinnamon, nutmeg, and cloves and I am a firm believer that the orange zest is what completely elevates them. It’s safe to say that your kitchen is going to smell delightful.
A World War II treat updated
Rock cakes were introduced in Great Britain during World War II as a result of strict rationing of food. Traditional rock cakes require fewer eggs and sugar than an ordinary cake, making them a suitable replacement for more elaborate baked goods when these luxuries were sparse.
My recipe for Hagrid’s Rock Cakes stays true to its simple origins but has been updated to fit a Paleo diet. I’ve swapped out the traditional flour for a Paleo flour mix from Bob’s Red Mill that contains a simple mix of almond flour, arrowroot starch, organic coconut flour, and tapioca flour. I’ve also swapped the granulated sugar for a small amount of raw honey.
Most rock cakes contain a mix of dried fruits, generally seedless raisins (sultanas) and/or currants in order to obtain their rocky shape. I’ve added both, but you can feel free to mix the fruit up as you see fit. Dried apricots and blueberries make a great alternative as well.
A note for special diets
This recipe for Hagrid’s Paleo Rock Cakes is gluten-free, grain-free, refined sugar-free, and friendly for Paleo diets.
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- Preheat oven to 350 F (180 C). Line a baking sheet with a silicone liner.
- Combine flour mix, baking powder, orange zest, nutmeg, cinnamon, and cloves in a food processor or stand mixer.
- Add cold ghee or butter to dry mixture and pulse for 1 minute or until the mixture becomes crumbly.
- Add eggs, vanilla, and honey and pulse until combined.
- Pull out the food processor blade or whisk from your stand mixer and add dried fruit to the dough. Mix by hand with a wooden spoon.
- Spoon out dough mixture in uneven mounds, about 1 1/2 tbsp per cake. Remember that they are supposed to look like knobbly rocks so there’s no need to roll the dough into perfect balls.
- Bake for 13-15 minutes or until tops are golden.
- Allow to cool for 10 minutes before handling.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 rock cake
- Calories: 92
- Sugar: 5 g
- Sodium: 12 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg