Torta de Miel Negra (plant-based)
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."
- 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
- ⅓ 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!
2 thoughts on “Torta de Miel Negra (plant-based)”
Facebook comment from Annamarie: Fabulous!
Thumbs up from the whole family 🙂