Paleo, Vegan Soul Cakes


Soul Cakes are a Halloween tradition, for more details: see:

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

raisins, optional

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.



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