Jamaican Bulla Cakes (vegan)
Jamaican bulla cake - these tasty ginger bulla cakes are super easy to make with basic ingredients and are a great snack.
Servings 12 cakes
Ingredients
- 50 g (2 ½ Tablespoons) black treacle or molasses
- 60 g (¼ cup) vegan block butter melted
- 200 g (1 cup) dark brown soft sugar
- 1 Tablespoon finely grated fresh ginger (optional)
- 1 Tablespoon vanilla extract
- 120 g (½ cup) water
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 500 g (4 cups) plain (all-purpose) flour
- 30 g (2 Tablespoons) vegan butter melted, for brushing
Instructions
- Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Line two baking sheets with baking paper.
- Whisk together the treacle/molasses and the melted butter in a large bowl then whisk in the brown sugar, fresh ginger, vanilla extract and water.50 g (2 ½ Tablespoons) black treacle or molasses, 60 g (¼ cup) vegan block butter, 200 g (1 cup) dark brown soft sugar, 1 Tablespoon finely grated fresh ginger, 1 Tablespoon vanilla extract, 120 g (½ cup) water
- Whisk in the ground ginger, cinnamon, nutmeg, allspice, salt, baking powder and bicarbonate of soda.3 teaspoons ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ½ teaspoon salt, 2 teaspoons baking powder, ½ teaspoon bicarbonate of soda (baking soda)
- Add the flour and stir with a spatula until it is fully combined. The dough should be soft and a bit sticky. Cover the bowl and refrigerate for 15 minutes for it to firm up a bit.500 g (4 cups) plain (all-purpose) flour
- Knead the dough on a lightly floured surface until it forms a smooth ball.
- Roll the dough out on a lightly floured suface to about 1 cm thick. Use a floured 9 cm round cutter to cut out as many rounds as possible. Place them spaced apart on the baking sheets.
- Knead together the dough scraps and re-roll the dough to cut out more rounds.
- Bake the bulla cakes for 15 minutes until a skewer inserted into the centre comes out clean.
- Transfer the bulla to a wire cooling rack and brush with the melted butter then allow to cool before serving.30 g (2 Tablespoons) vegan butter
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!