Soul cakes are an ancient tradition deeply woven into the fabric of Celtic Samhain and All Souls' Day, serving as offerings for the dead. They carry echoes of our ancestors’ desire to honour and feed wandering souls as the veil between worlds thins. Soul cakes are more than simple food; they symbolise the cycles of life and death, the eternal return, and the deep connection between the living and those who have passed. Every bite invites us to reflect on our roots and the land beneath us.
Originally, these small, spiced cakes were baked to offer prayers for departed loved ones. As they were given to beggars and children, each soul cake became a token of spiritual exchange, a gift for the promise of prayer.
These little cakes are perfect for honouring ancestors and celebrating the turning of the seasons. They carry the essence of autumn, and can be easily adapted with dairy or gluten free options.
Ingredients:
300 g (2 ½ cups) plain (all-purpose) flour (I used gluten-free flour with no problems)
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 (I use soy)
½ Tablespoon cider or white wine vinegar
Method:
Preheat your oven to 180°C (160°C fan), 350°F, or gas mark 4. Prepare two baking sheets with parchment paper.
In a large bowl, combine flour, baking powder, and spices. Rub in the butter until the mixture resembles fine crumbs with no visible lumps.
Add sugar and currants, then mix milk and vinegar separately before combining to form a soft dough.
Roll the dough on a floured surface to about 6–8 mm thick. Cut out rounds using a 6-7 cm cutter, re-rolling scraps if needed.
Arrange on baking sheets, marking a deep cross on each without cutting through.
Bake for 20-25 minutes until golden, adjusting for desired softness or crispness. Cool on a wire rack, then store in an airtight container.
To really make these your own...
Incorporate nature-based elements: Add herbs like rosemary or lavender for an earthy, grounding flavour.
Tie into Celtic themes: Use symbols from nature (like spirals or leaves) instead of crosses on top to reflect a more pagan influence.
Autumnal items: Serve the soul cakes alongside seasonal items like acorns and leaves, enhancing the visual appeal.
Infuse spirituality: Offer a quiet moment of gratitude before baking or eating, connecting the cakes to the sacredness of Samhain.
I made these for our Samhain Mini Retreat at The Pod, and will be making them again for sure!
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