Torta de Miel Negra (plant-based)

5 from 2 votes
If you were in Paraguay right now, you might come across a version of this not-overly-sweet cake made with molasses.
It's very moist, simple, and goes nicely with a scoop of ice cream or a smear of jam.
Miel negra means "black honey" in Spanish, so this is a "cake of the black honey".
I'm not sure that raisins would be in the original, but I wanted to add a bit of sweetness. Feel free to leave them out if you prefer.
I hope you enjoy it!
For today's inspiration, here's a quote from South American poet Paulo Coelho:
"Be brave. Take risks. Nothing can substitute experience."
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine Paraguay
Keyword baking, cake, plant-based


  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 2 ¾ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup almond or coconut yogurt, vanilla flavor
  • cup plant-based butter or margarine
  • 1 cup molasses
  • ½ cup raisins (optional)


  • In a medium bowl, mix the soy milk and apple cider vinegar together and let it sit for a couple of minutes to curdle.
  • In a large bowl, mix the flour, baking soda, and salt together.
  • Add the yogurt and molasses to the soy milk mixture.
  • Add the melted butter and the soy milk mixture to the flour, along with the raisins, if using. Mix just until combined and smooth.
  • Bake at 350F in a greased 8×8" pan for about 35-40 minutes or until a knife or chopstick inserted into the middle of the cake comes out clean. Cool and enjoy!
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