Soul Cakes anyone? Samhain is easily one of the most, if not the most, anticipated holiday in the Wheel of the Year. And no Sabbat is complete without yummy eats, at least in my humble opinion! Few things say Samhain more than traditional, and oh so tasty, soul cakes. And to make things even better, let’s do them up vegan.
These delicious little cakes are sort of a cross between scones and shortbread. My recipe leans more towards scones because I enjoy them soft and moist as opposed to on the crunchier side. Just a preference!
Soul cakes have much history and magical properties tied to them. So let’s dive right in starting with a bit of soul cake folklore.
What exactly are soul cakes?
Soul cakes are a traditional British treat (small round spiced cookie/cake creations often with nuts and dried fruit) made for both Pagan and Christian traditions, Samhain and All Souls/Saints Day. For both it is a time of honouring those who have passed on from the realm of the living (if you’d like more info on Samhain check out my post HERE). Soul cakes may have also been adopted by the church as Samhain was. They have much history and tales behind them depending on who you talk to and what you read. As well as various different ways to make them.
Traditionally the cakes were left out as offerings to soothe the spirits that wandered the earth at this time. They were also given to those that went throughout the village singing and offering prayers to each household, then receiving a soul cake in return. They were known as ‘soulers’. This is where modern day trick or treating is said to come from.
Regardless of their exact place of origin they are still tied to this magical and ethereal time of year and are a perfectly seasonal item to incorporate into your own festivities.
Soul Cake Notes
- Don’t skip chilling the dough in the fridge. This allows the dough to hydrate, giving you a more even bake and browning. It also firms up the dough, which means it will hold its texture and be less likely to flatten out.
- You may add whichever dried fruits you choose. Cranberries, blueberries and currents work particularly well.
- The amount of cakes you get from the recipe will depend on the size of cake you choose to make. I prefer a 1″ rollout with a 3″ cutter. This will give you 8 cakes. Some prefer to do a thinner roll or a alternative sized cutter. It really just comes down to preference.
- You may feel free to prepare your dough the day before and store in the fridge overnight saving you time on baking day.
- These cakes will keep in an airtight container for about 4 days or you may store them in the fridge to keep for up to 7 days. These types of cakes/biscuits are always better though the fresher they are.
Soul Cakes and Magickal Samhain
Samhain is a powerful time and soul cakes will add even more magic to the day. You can also set these out as an offering to your ancestors or the spirits passing through.
Adding magical meals into your Sabbat celebration will enrich your day, your rituals, and give you an excuse to cook up some delicious offerings you wouldn’t normally have in your everyday routine. There is really no down side!
Soul Cakes: Main Magickal Properties
Wheat – grounding, abundance, stability
Apple – balance, harmony, protection, healing, health, success, wisdom
Coconut – good luck, protection, purification
Cinnamon – success, prosperity, strength, luck, love, enhanced psychic awareness
Vanilla – love, beauty, passion
Flaxseed – healing, money, protection, beauty, psychic abilities
Cane Sugar – love, money, attraction, peace
The dried fruits you use will add additional properties depending on which ones; such as blueberries for strength and abundance or cranberries for protection and positivity.
Soul Cake Recipe
Makes 8 – 10 Servings – Total Time: 60 minutes
- 4 tbsp brown sugar
- 4 tbsp vegan butter (I like to use Earth Balance)
- 1 flax egg (1 tbsp ground flax mixed with 3 tbsps water) or egg replacer
- 1/4 cup apple sauce
- 1/2 cup oat milk
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp Ceylon cinnamon
- 1/2 tsp sea salt
- 2 cups plus 2 tbsp whole wheat or all purpose flour (more for dusting)
- 2 tbsps shredded coconut
- 1/2 cup dried fruit and/or nuts of choice (chocolate chips if you’re feeling crazy lol)
Preparation
- Cream together the butter and brown sugar in a large bowl and set aside.
- Then mix up your flax egg and set aside to thicken.
- In a separate bowl mix together all wet ingredients adding the flax egg in last.
- Now mix together your dry ingredients and set aside.
- Whisk your wet ingredients into your butter and sugar mixture until combined (it will look a little lumpy and weird lol)
- Now mix your dry ingredients into your wet mixture in two halves.
- Stir until well combined.
- Lastly, mix in your coconut and chosen additions. You may wish to use your hands at this point to get everything together. If dough is still sticky add a bit more flour.
- Turn the dough out onto a piece of wax paper, lightly dusted with flour. Knead a few times to form a ball but be careful not to over knead.
- Place another piece of wax paper on top of your dough and roll it out to 1″ thick.
- Place your dough with the wax paper in the fridge to chill for 20 minutes.
- While the dough is chilling preheat the oven to 350 and prepare your baking sheet. You can either lightly grease it or line it with parchment paper.
- After the 20 minutes remove the dough from the fridge and cut out your cakes. I like to use a 3 inch round cutter but you can use a different size if you’d prefer.
- Once cut, cut a cross into the top of each cake at least 1/8 an inch deep. Then lightly brush the tops with coconut oil or melted butter and sprinkle a bit of cinnamon, brown sugar, or cane sugar over the tops.
- Place in the oven and bake for 15 to 20 minutes (times will vary by oven and the size you made your cakes).
- Remove from oven and allow to cool for 5 minutes. Then place on wire rack to cool fully.
This looks like a lot of steps but they come together easily! They are delicious when eaten still slightly warm. Serve with coffee or tea and top with butter, apple butter, or jam if you want a bit of extra sweetness.
Nutritional Information (if 10, without dried fruit)
Calories: 256 | Fat: 5g | Carbohydrates: 49g | Protein: 4g | Fibre: 1g
I hope you enjoy this recipe and that they add to your Samhain festivities! If you are still looking for ways to ring in the day check out my post about celebrating Samhain and Halloween HERE.
Thoughts!
Do you already have your food planned out for Samhain? Will this be your first time making Soul Cakes?
As always, I love to hear from you, so please leave a comment or connect with me on socials.
For more inspiration check out my shop page! There you will find beautiful user friendly printable grimoire pages on herbs, oils, kitchen witchery, crystals, Sabbats (including Samhain!), and much more.
You can also SUBSCRIBE to The Wholesome Witch Mailing List and receive a 20% OFF discount code for my shop full of witchy digital offerings and some freebies as well!
Sending many blessings!
Yours in health and magick,
Krystle xo
Savannah
I am going to make these this weekend 🙂 I’ve never attempted to make soul cakes, so I am excited! Happy Samhain everyone! I hope your day is magical!
Krystle
Thank you Savannah! That’s so great, let me know how they turn out 😀 Blessed Samhain and Happy Halloween as well! <3