Vegan Soul Cakes
Bake warmly spiced vegan soul cakes with currants, mixed spice, and a traditional cross for a tender British biscuit treat.
Servings: 23
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 25 minutes
Total: 50 minutes
Ingredients
Ingredients
- 300 g plain all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons mixed spice or pumpkin spice
- 1/4 teaspoon ground nutmeg
- 150 g vegan block butter cold and diced
- 150 g caster or granulated sugar
- 75 g dried currants
- 4 tablespoons unsweetened non-dairy milk
- 1/2 tablespoon cider or white wine vinegar
Instructions
Instructions
- Heat the oven to 350°F (180°C), or 325°F fan, and line two baking sheets with parchment.
- Whisk the flour, baking powder, mixed spice, and nutmeg. Rub in the cold vegan butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar and currants. Mix the non-dairy milk with the vinegar, add it, and bring everything together into a soft dough.
- Roll the dough 1/4 inch thick on a floured surface. Cut 2 1/2-inch rounds, rerolling scraps as needed.
- Place the rounds on the trays and press a deep cross into each one without cutting all the way through.
- Bake for 20 to 25 minutes, until golden. Cool on a rack before serving or storing airtight.