Soul Cakes for Samhain (or All Souls’ Day)

Soul cakes have long been a traditional part of Samhain celebrations as a gift for the spirits of departed loved ones. Later, soul cakes were adapted by Christians and were given in alms to those who went “souling” in exchange for prayers for the dead. “Souling” was a precursor to trick or treating and people would go from house to house singing ancient rhymes and asking for soul cakes. Whether you celebrate Samhain or All Souls’ Day, soul cakes are a delicious way to add to your festivities!

These soul cakes are sort of a cross between a scone and a shortbread cookie (cookie = biscuit for my UK readers.) They are vegan and can be made with either regular wheat flour or a gluten free flour blend. I used my favorite two-ingredient GF flour, but I think Bob’s Red Mill 1:1 flour (or something similar) should also work. Here are the ingredients you will need:

I made my first batch with raisins and the second with craisins. Both were very good, and I think you can use any dried fruit bits that you like.

Add your flour, baking powder, pumpkin pie spice, and salt to a medium-sized mixing bowl and whisk together.

Cut the Earth Balance Buttery Sticks into small cubes and add them to a medium-sized mixing bowl with the vegan sugar and vanilla.

Cream together for three minutes on medium speed.

Add the vegan yogurt, then beat it into the sugar mixture.

Add one third of the dry ingredients to the creamed mixture, then stir it in by hand.

Add half of the plant milk, then mix it in:

Mix in half of the remaining dry ingredients, then the rest of the milk.

Add the rest of the dry ingredients and mix them in.

Add the dried fruit and mix it in too. (If you are using craisins or raisins, cut the larger ones in half.)

Place the dough in the freezer for 20 minutes to chill, then turn it out onto a floured piece of waxed paper.

Press the dough out with flat hands until it is 3/4″ thick.

Spray a large biscuit cutter (2 3/4″) with a little bit of nonstick spray. Wipe the spray all over the cutter inside and out, but not the handle. Dip the greased cutter in some flour. You will not need to spray the cutter again, but you will need to dip it in flour again between cutting out each soul cake.

Cut out as many soul cakes as you can, then push the dough scraps together and cut out the rest.

You should have fourteen soul cakes.

Place the cakes on a baking sheet that is lined with parchment or a silicone baking mat, then score the top of each one. Make the cuts between 1/8 and 1/4 inch deep.

Brush the tops with plant milk, then sprinkle with coarse sugar.

Place the pan in your freezer for twenty minutes and preheat your oven to 425 degrees Fahrenheit. After the soul cakes have chilled, bake them for 23 to 26 minutes. They should be crunchy and golden brown on the tops.

Transfer your soul cakes to a rack to cool.

Serve them with vegan butter and tea or coffee and enjoy!

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Soul cakes for Samhain (or All Souls' Day)

These delightful vegan soul cakes are traditionally eaten for Samhain or All Souls' Day. They are a cross between a scone and a shortbread cookie, and are wonderful served with vegan butter and a mug of tea or coffee! You can make then with either wheat or gluten free flour, depending on your dietary needs.

Course Breakfast, Cookies, Snack

Prep Time 1 hour 5 minutes

Cook Time 25 minutes

Total Time 1 hour 30 minutes

Servings 14 soul cakes

Calories 280 kcal

Author Deborah Mesdag

Ingredients

• 450 g (3 1/2 c) Flour (wheat or gluten free)
• 7.5 g (1 1/2 tsp) Baking Powder
• 4.8 g (2 tsp) Pumpkin Pie Spice
• 5.6 g (7/8 tsp) Salt
• 175 g (7/8 c) Vegan Sugar (I use Zulka brand)
• 170 g (12 TBS) Vegan Stick Butter (I use Earth Balance)
• 5.0 g (1 tsp) Vanilla Extract
• 60 g (1/4 c) Plain Vegan Yogurt (I use Silk Soy)
• 135 g (1/2 c + 1 TBS) Plant Milk (I use Silk Original Soymilk)
• 100 g (1/2 c) Raisins or Craisins

Instructions

1. Add your flour, baking powder, pumpkin pie spice, and salt to a medium-sized mixing bowl and whisk together.

2. Cut the Earth Balance Buttery Sticks into small cubes and add them to a medium-sized mixing bowl with the vegan sugar and vanilla. Cream together for three minutes on medium speed. Add the vegan yogurt, then beat it into the sugar mixture.

3. Add one third of the dry ingredients to the creamed mixture, then stir it in by hand. Add half of the plant milk, then mix it in. Mix in half of the remaining dry ingredients, then the rest of the milk. Add the rest of the dry ingredients and mix them in.

4. Add the dried fruit and mix it in too. (If you are using craisins or raisins, cut the larger ones in half.)

5. Place the dough in the freezer for 20 minutes to chill, then turn it out onto a floured piece of waxed paper. Press the dough out with flat hands until it is 3/4″ thick.

6. Spray a large biscuit cutter (2 3/4″) with a little bit of nonstick spray. Wipe the spray all over the cutter inside and out, but not the handle. Dip the greased cutter in some flour. You will not need to spray the cutter again, but you will need to dip it in flour again between cutting out each soul cake.

7. Cut out as many soul cakes as you can, then push the dough scraps together and cut out the rest. Be sure to push the cutter straight down without twisting. You should have fourteen soul cakes.

8. Place the cakes on a baking sheet that is lined with parchment or a silicone baking mat, then score the top of each one. Make the cuts between 1/8 and 1/4 inch deep. Brush the tops with plant milk, then sprinkle with coarse sugar.

9. Place the pan in your freezer for twenty minutes and preheat your oven to 425 degrees Fahrenheit. 

10. After the soul cakes have chilled, bake them for 23 to 26 minutes. They should be crunchy and golden brown on the tops.

11. Transfer your soul cakes to a rack to cool, then serve them with vegan butter and tea or coffee and enjoy!

12. The soul cakes freeze well. Defrost and then bake at 350 degrees Fahrenheit for about 10 minutes to crisp up the outside.