Bahamian Flour Cakes are a beloved traditional treat—simple, comforting, and full of island nostalgia. They’re like old-fashioned drop biscuits or fried dumplings, but often slightly sweet and sometimes flavored with spices or coconut.
Wholesome Island Goodness
By using a mix of whole wheat and white flour, you get the perfect balance of fiber and fluff. The brown sugar adds that signature Caribbean warmth, while coconut milk and a touch of cinnamon bring in the tropical vibes we all love.
Bahamian Flour Cakes
The Irresistible Charm of Bahamian Flour Cakes – Now with a Vegan Twist!
There’s something undeniably comforting about the smell of freshly baked Bahamian flour cakes wafting through the air—especially when they’re warm, soft, and made with love. For generations, these humble cakes have graced the tables of Bahamian homes, served during family gatherings, Sunday dinners, and holidays. Whether enjoyed with a steaming cup of bush tea or as a sweet treat with guava jam, flour cakes are woven into the culinary fabric of our island life.
Traditionally made with flour, sugar, butter, and milk, Bahamian flour cakes were simple yet satisfying. But as more of us become aware of how our food choices impact our health and the environment, there’s been a rising interest in plant-based alternatives that still capture the essence of our culture. That’s where I come in—as The Bahamian Vegan, I’m on a mission to reintroduce our favorite island recipes in a way that’s not only delicious but also better for our bodies.
So, what exactly is a vegan Bahamian flour cake?
It’s a compassionate, healthful reimagination of the original. No dairy, no eggs, and often made without refined sugar or oil. Instead, I use wholesome ingredients like whole grain or gluten-free flour blends, coconut milk, natural sweeteners like dates or maple syrup, and heart-healthy fats from avocados or nut butters. The result? A moist, rich cake that still honors the texture and flavor we all know and love.
BAHAMIAN FLOUR CAKES
One of my favorite variations is the Vegan Coconut Flour Cake, infused with fresh, grated coconut and just a hint of nutmeg. It’s soft, flavorful, and makes you feel like you’re right back in your grandmother’s kitchen. I’ve also developed a Guava-Spiced Flour Cake, inspired by our love for guava duff, using guava puree and warming island spices like cinnamon and allspice.
Why make the switch? Aside from honoring our heritage, it’s about moving toward a better future. Traditional flour cakes, while delicious, are often high in saturated fat and sugar. My vegan versions are lower in cholesterol, easier to digest, and packed with plant-based nutrients that support your health—especially important for those dealing with diabetes, high blood pressure, or heart disease.
But don’t worry—you won’t miss out on flavor. These cakes are still sweet, still soft, and still 100% Bahamian. Whether you enjoy them for breakfast, snack time, or dessert, my vegan flour cakes offer a taste of the islands with a healthy twist.
Ready to give them a try? Check out my latest recipes on Something Better Today, or join me live as we bake these delightful treats together, island-style!
Because you deserve to enjoy the flavors of your childhood—just made better.
You can enjoy other cake recipes here on Something Better Today:
Bahamian Flour Cakes
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 2 tsp aluminum-free baking powder
- ¼ tsp sea salt
- ¼ cup brown sugar (packed)
- ½ tsp cinnamon or nutmeg
- ¼ cup solid coconut oil or vegan butter
- ½ cup coconut milk (or almond milk)
- 1 –2 tbsp water (only if dough feels dry)
- Mix dry ingredients: In a large bowl, combine flours, baking powder, salt, sugar, and spice.
- Cut in the fat: Add coconut oil or vegan butter and work it in with your fingers or a fork until the mixture resembles coarse crumbs.
- Add liquid: Stir in the coconut milk and mix until a soft, workable dough forms. Add water a tablespoon at a time if needed.
- Shape: Drop spoonful onto a greased or parchment-lined baking tray or shape into small rustic rounds.
- Bake: Bake at 375°F for 15–18 minutes, or until golden brown.
- (Optional: Pan-fry in a little coconut oil for a more traditional finish.)
Serving Suggestions:
Serve warm with a drizzle of guava purée, mango jam, or a slice of ripe avocado. Pair it with bush tea or a glass of warm almond milk for the full island experience.
Ingredients
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Instructions
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