Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper. In a small bowl, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for about 5 minutes until it becomes gelatinous.

In a large bowl, sift together the gluten-free flour, baking powder, nutmeg, cinnamon, and salt.

Add the cold, chopped vegan butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Stir in the raisins, soaked raisins (drained), and chopped glacé cherries. In a separate bowl, mix the flax eggs, almond milk, and vanilla extract.

Pour the wet ingredients into the dry mixture. Stir until just combined the dough should be slightly stiff and chunky. Scoop spoonfuls of the dough onto the prepared baking tray, leaving space between each. Optionally, top each with a maraschino cherry.

Bake for 20–25 minutes or until the tops are golden brown and slightly firm to the touch. Transfer the rock cakes to a cooling rack. Enjoy warm or at room temperature.