Torta de Miel Negra

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!


  • 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!


For today’s inspiration, here’s a quote from South American poet Paulo Coelho:

“Be brave. Take risks. Nothing can substitute experience.”

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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