Introduction

Vegan Soul Cakes are a delightful spiced treat, perfect for cozy afternoons or festive occasions. These soft, fragrant cakes are rich with warming spices and sweet dried currants, making them a comforting snack for any time of year.

A black round metal tray filled with ten light brown cookies with chocolate chips, each cookie marked by two crossed lines creating four sections, placed on a piece of coarse beige burlap. On the tray's right side, there is a small black bowl holding dark raisins. One cookie lies broken in two pieces on the white marbled surface beside the tray. In the background, there are two black cups with dark coffee, one cup has a cookie resting on its edge. Three lit candles, one large dark gray, one medium brown jar, and one small clear glass jar add a warm light to the dark scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g (2 ½ cups) plain (all-purpose) flour
½ teaspoon baking powder

2 teaspoons mixed spice (or pumpkin spice)
¼ teaspoon ground nutmeg

150 g (⅔ cup) vegan block butter (cold and diced)
150 g (¾ cup) caster or granulated sugar

75 g (½ cup) dried currants
4 tablespoons unsweetened non-dairy milk (such as soy milk)
½ tablespoon cider or white wine vinegar

Instructions

Step 1: Preheat the oven to 180℃ (160℃ fan) / 350℉ / gas mark 4. Line two baking sheets with baking parchment.
Step 2: In a large bowl, mix together the flour, baking powder, mixed spice, and nutmeg. Rub in the cold, diced vegan butter using your fingers until the mixture resembles fine breadcrumbs with no large lumps.
Step 3: Stir in the sugar and dried currants evenly throughout the mixture.

Step 4: Combine the non-dairy milk and vinegar, then add this liquid to the dry ingredients. Mix thoroughly to form a soft dough, using your hands if needed to bring it together.
Step 5: Lightly flour a clean surface and roll out the dough to 6-8 mm (about ¼ inch) thickness. Use a 6-7 cm (2 ½ inch) round cutter to cut out as many rounds as possible. Gather the scraps, re-roll, and cut out more rounds.
Step 6: Place the soul cakes spaced apart on the prepared baking sheets. Using the tip of a toothpick or the back of a knife, press a deep cross into the top of each cake. Be careful not to cut all the way through; gently wiggle the tool side to side to widen the mark.

Step 7: Bake in the preheated oven for 20-25 minutes, until golden brown. For softer soul cakes, bake for less time; for crisper texture, bake a little longer.
Step 8: Remove from the oven and transfer the soul cakes to a wire rack to cool completely. Once cool, store in an airtight container.

Tips & Variations

For a nutty flavor, try substituting half the plain flour with whole wheat flour.

Swap the currants for raisins, chopped dried figs, or chopped dates for different sweetness and texture.
If you prefer a less sweet cake, reduce the sugar slightly.
To add a citrus note, mix in a teaspoon of finely grated lemon or orange zest.

Storage

Store the cooled soul cakes in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. To enjoy, thaw at room temperature and warm slightly in the oven or microwave if desired.

How to Serve

A dark round tray holds about ten light brown cookies with small dark spots of raisins or dried fruit scattered inside each cookie. Each cookie is round and divided visually into four sections by two shallow lines forming a cross, creating a simple texture on the surface. To the side of the cookies, there is a small black bowl filled with extra dried fruit. The tray sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy butter instead of vegan butter?

Yes, regular butter can be used if you are not following a vegan diet. The texture may be slightly different, but the soul cakes will still turn out delicious.

What spices can I use if I don’t have mixed spice or pumpkin spice?

A blend of cinnamon, allspice, cloves, and ginger can be used as a substitute. Adjust quantities to taste, starting with about 1 ¾ teaspoons cinnamon, ½ teaspoon allspice, and smaller amounts of cloves and ginger.