Thinning of the Veil, All Souls Cake

About: Hello and welcome! I have always felt a deep connection to nature and the cycle of the seasons, passionate about exploring the science and healing art of plant based medicine and holistic lifestyle choices, ...

Trick or treat with the Thinning of the Veil, All Souls Cake! This savoury and sweet Samhain or Halloween creation may not so much as spook you, but it will delight and tantalise your taste buds. You might even consider this a low-cost, stand alone, edible embellishment to help decorate your Feast of the Dead celebration table.

If you are wondering what Samhain (pronounced 'sow'inn') is, it is a date in the Pagan calendar, marking the Feast of the Dead, celebrated by Pagans as the Celtic New Year (also known as Imbolc). For non-Pagans it is called Halloween.

So, this is what has been crafted in my kitchen recently. A party piece to remember, inspired by the raw chocolatier Amy Levin of Ooosha. Culinary artistry at it's finest with all the benefits of nutrient rich ingredients.

This is my own recipe, suitable for all kinds of dietary requirements; Organic, non GMO, vegan, vegetarian, paleo, raw/living food and gluten free however, please avoid if you have a nut allergy! The skill required is easy and the serving size is 12 souls (dead or alive;). Measurements make use of a cook’s metric cup.

Happy decorating, Samhain or Halloween approaching and good luck fellow Instructables! May the spook be with you.

Step 1: Ingredients for the Base

  • 2 cups walnuts (optional: soak over night, drain, rinse and dehydrate at 40 degrees C until dry to optimise nutrition and ease digestion)
  • 6 medium carrots, peel and cut into chunks
  • 1 cup currants, soak overnight in filtered water, drain and rinse
  • ¼ cup carob syrup
  • 1 Tbls mixed spice
  • 2 cups raw carob powder
  • Zest of one orange, finely grate
  • ½ cup melted coconut oil, bain-marie to melt


Prepare the walnuts in advance. In a food processor break down the nuts until fine and place in a large mixing bowl. Pulse the carrots in a food processor until small and add to the mixing bowl. Rinse the food processor and process the currants with the syrup and mixed spice until a smooth paste is achieved and add to the mixing bowl. Add the carob (be sure to refine any lumps by sieving), orange zest, coconut oil and thoroughly mix. Place into a 9” spring form cake tin (round or square), spread evenly and put aside.

Step 2: ​Ingredients for the Topping

  • 3 cups cashew nuts (optional: soak over night, drain, rinse and dehydrate at 40 degrees C until dry to optimise nutrition and ease digestion)
  • 1 ½ cups filtered water
  • ¼ cup light agave syrup
  • 1 tsp vanilla pod (insides only)
  • ½ cup melted coconut oil, bain-marie to melt


Place the dry nuts in a blender add the water, syrup, vanilla, oil and blend until silky cream and smooth. Pour on top of the cake base, spread evenly and garnish.

Step 3: To Garnish & Decorate

  • 2 Tbsp raw chocolate nibs, grind in a pestle and mortar
  • Zest of one orange, finely grate


Sprinkle the chocolate nibs on top of the cake followed by the orange rind. Place the cake in the fridge overnight to set and infuse with the thinning of the veil (the boundary between the seen and the unseen worlds). Turn out the following day, slice and serve with a soothing cup of your favourite seasonal loose-leaf herb tea.

Step 4: Tips

  • If you wish to source some of the above mentioned ingredients in bulk to save on cost e.g nuts, powders, syrups, spices and oils, I recommend Tree Harvest however, you would need to contact them, set up an account and ask for a product catalogue to start ordering.
  • It is of great importance that you avoid the use of ROASTED carob, as it will RUIN the flavour of your cake!
  • Please use the best quality products you can source and afford e.g organic and raw for quality results.

Thank you for visiting my Instructables. If you think it is worthy of a vote (top right), it would be much appreciated:) Enjoy x



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