Our Vegan take on the Paraguayan Torta de Miel Negra. A tasty black honey cake which is not overly sweet. A slice of this would be perfect for afternoon tea.
Serving Vegan Torta de Miel Negra
Torte de Miel Negra or Paraguayan Molasses Cake is traditionally made in Paraguay with regional variations throughout Latin America and the rest of the world. Here in Scotland, we have black treacle cake that is similar just with added spices. Made with black cane honey, also known as molasses or black treacle. This is a delicious cake which is not overly sweet, with a firm yet spongy texture. In Paraguay, it is traditionally served with Mate, a South American caffeine-infused drink.
Paraguayan molasses cake can be enjoyed on its own or with a side of fresh fruit and cream. We also like warming it up in the microwave for a few seconds and spreading some vegan butter on it.
The bundt shape of this cake makes a beautiful display for any special occasion, making it easy to slice and serve.
- We opted to use black treacle to make our Torta de Miel Negra, as it’s easiest to find here in Scotland. Use black cane honey if you can. Using molasses would also create a very similar cake.
- When making a flax egg make sure to let it soak for at least 5 minutes to allow the water to soak into the milled flax seeds.
- You can add spices to your cake to change the flavour profile. Ginger molasses cake is popular in many countries around the world. Just add 2 teaspoons ground ginger, 1 teaspoon ground cinnamon and a pinch of ground nutmeg and ground cloves. Here in Scotland, we have a similar black treacle cake spiced with British mixed spice.
Vegan Torta de Miel Negra (Paraguayan Molasses Cake)
- 350 g all-purpose flour
- 250 ml plant-based milk soya or cashew work best
- 1 teaspoon apple cider vinegar
- 1 flax egg 1 tablespoon milled flax seed mixed with 3 tablespoons of cold water
- 80 g melted plant-based butter slightly salted *see notes
- 200 g black treacle or molasses
- 50 g light brown sugar
- 1 tsp baking soda
- In a bowl add the soya milk and apple cider vinegar. Mix and set aside until curdled and slightly thicker.
- In a small bowl make the flax egg, 1 tablespoon of milled flax mixed with 3 tablespoons of water. Set to the side to thicken, around 5 minutes.
- Preheat oven to 180°C/356°F
- Prepare your cake tin, a bundt tin is preferred for this recipe if you have one. Grease with oil then dust with a light coating of flour.
- In a large mixing bowl, sieve in the flour then add the baking soda and light brown sugar. Mix thoroughly to combine then make a well in the centre and set aside.
- To the milk mixture add the reserved flax egg then add the treacle. Mix really well to incorporate everything together.
- Add the melted butter and a little of the milk to the well in the flour and mix to combine. If using an electric mixer use the paddle attachment to mix. Gradually add the milk mixture in batches until smooth.
- Pour into the bundt tin and tap out any air bubbles.
- Place in the centre of the oven for 30 to 40 mins or until a knife inserted comes out clean and the cake has darkened.
- Take it out of the oven and leave it to sit in the tin for 5 minutes. Turn out onto a wire cooling rack and allow to cool completely before cutting into slices.
- Enjoy your vegan Torte de Miel Negra simply on its own or with your favourite accompaniment.