Soul Cakes are a Halloween tradition, for more details: see: http://oakden.co.uk/soul-cake/
My version below is both paleo and vegan and it can be enjoyed by those who are also gluten free and corn free. The paleo all purpose flour I use does contain almond flour, a starch and coconut flour and therefore those with sensitivities to these ingredients should source safe ingredients. If you are able to have gluten, then regular all purpose flour should work.
2 1/2 cups paleo all-purpose flour
3/8 cup coconut sugar
3/4 Coconut oil
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp sea salt
1 flax egg
2 tsp apple cider vinegar
Preheat oven to 400ºF. Line baking sheets with parchment paper.
In food processor, pulse dry ingredients. Add coconut oil until crumbly. Pour flax egg & acv through feed hole. Pulse until combined.
For easy-don’t-need-to-be-perfectly-shaped cakes: make balls, flatten & impress a cross. If using raisins, decorate each cake. Bake 10-12 minutes or until golden brown on the edges.
If you would like to roll the dough, then chill it for 20 mins. Then toll, cut & bake as indicated above.
I want to thank my beautiful cousin Debora Anderson for taking the photo. Check her work out at “Debora Anderson Photography” on Facebook.