How To Make Jamaican Homemade Coconut, Ginger Bulla Cakes/ Vegan Bulla Cakes

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine is less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal provides a vegan option, while egg replacer is cost-effective.

Break the coconuts and remove the shell, cutting them into small pieces.

Blend the coconut and ginger in a little water.

In a bowl, add 2 sticks of room temperature butter.

Add 2 cups of sugar and 1/2 teaspoon of salt to balance the flavor.

Add 7 cups of sea flour, 1/2 teaspoon of baking soda, 3 teaspoons of baking powder, and 3 teaspoons of cinnamon.

Add 1 teaspoon of freshly grated nutmeg and combine all ingredients to make a dense dough.

Add the blended coconut and ginger mixture.

Add 1 tablespoon of vanilla and 1 tablespoon of molasses for extra flavor and color.

Mix everything in and make it into a dough, adding more flour if it feels sticky.

Wrap the dough in plastic wrap and set aside for about 30 minutes to 1 hour.

Flour the surface and rolling pin before rolling out the dough to about half an inch thick.

Cut small circles from the rolled dough, or knead them into balls and flatten them.

Line a baking sheet with parchment paper and place the dough circles on it.

Bake in the oven at 350°F for 20 to 25 minutes.

Remove from the oven and serve with cheese, butter, or avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens