South African Vegan rusk recipe ingredients
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South African Vegan Rusk Recipe

These are a vegan version of the South African Rusk, which is a hard biscuit and enjoyed with a cuppa tea or coffee. 
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: baking, Cookie, Dessert, Snack
Cuisine: South African, Vegan
Keyword: Cookies, dessert, Snack, South African Vegan rusk recipe, vegan recipes, Vegan rusk recipe
Servings: 20


Dry Ingredients

  • 3 Cups All purpose flour
  • 2 Tbsp Baking powder
  • 1 Cup Brown sugar
  • 1 Tbsp Chia seeds Optional
  • 1/4 Cup Sunflower seeds Optional
  • 1/2 tsp Salt

Wet Ingredients

  • 1 Cup Almond milk or Soya milk
  • 1 Tbsp Apple Cider Vinegar
  • 1 Cup Organic coconut oil Melted
  • 1 tsp vegan egg replacer see notes*


  • Pre heat your oven to 400 degrees Fahrenheit or 200 Degrees Celsius
  • In a mixing bowl add all your dry ingredients and stir.
  • In another bowl add all your wet ingredients. Slowly pour the wet ingredients into the dry while stiring slowly. Now it’s time to get messy. 
  • Mix the ingredients together with your hands until combined. Spray a pan lightly with oil and pat down the mixture forming a square. 
  • Make sure your mixture is about 1,5cm thick or less than 1 inch. It will rise in the oven.
  • Pop into the heated oven and bake for 10-15 minutes until the top of the rusks are going golden. 
  • Remove from the oven, lower the temperature to 220 degrees Fahrenheit or 100 degrees Celsius. Cut your rusks using a sharp knife into logs and separate them slightly so that they will bake through. 
  • Pop back into the oven for 3-4 hours. I like to check on them every hour. They will feel slightly soft in the oven but when you pull them out and they cool off, that’s when they turn hard. 


See my post for the egg replacer I use. Mix one teaspoon with 3 teaspoons water to form a sticky mix.