Sabbat Harvest Cakes use seasonal ingredients and are nutritious.

This is an excellent recipe for Samhain cakes which can be used as a part of ritual, for gatherings, or just to enjoy as a nutritious seasonal snack.  This recipe includes seasonal ingredients such as sunflower seeds and sweet potatoes.  Each cake is full of flavor as well as vitamins, minerals, fiber, protein, and antioxidants.  The addition of Vitamin E boosts their nutritional content, and keeps them fresher for make-a-day ahead gathering preparations.  Apple cider, mulled cider, cranberry juice or apple juice make complementary ritual beverages with these cakes.

She changes everything she touches.This recipe makes about 24 Sabbat Cakes.  They store well in the refrigerator for up to a week, and for six months or more in the freezer.  We frequently have them for breakfast and snacks throughout the harvest season.  This is a PaganPath favorite!

For The Goddess 
Watery, most, earthy, nurturing, fertile, 'feminine' ingredients.
For the God 
Grain, Harvest, dry, Sun, 'masculine' ingredients.
  • 2 Eggs
  • 2 Cups Milk
  • 1 to 1½ Cups Cooked, Mashed Sweet Potatoes or Yams X
  • ½ Cup Melted Butter
  • *800 IU to 2400 IU Vitamin E Oil
  • *1200 mg to 2400 mg Lecithin Oil
  • 3 Cups Unbleached Flour
  • 1½ Cups Brown Sugar X
  • 1 Tablespoon plus 1 teaspoon Baking Powder
  • 1 teaspoon salt or sea salt
  • 1 Cup Rolled Oats
  • 1 to 1¼ Cup Sunflower Seed Meats X

Step 1: Preheat oven to 400° Fahrenheit. Spray a standard muffin tin with non-stick spray, or line with foil or paper muffin cups.For alternate baking ideas, see the "Variations" at the bottom of this page. 

Step 2: In a large bowl combine all the Goddess ingredients and blend well in a clockwise or deosil fashion. 

Step 3: In another large bowl combine all the God ingredients and blend well in a clockwise or deosil fashion.

Mixing wet Goddess ingredients into dry God ingredients

Sabbat muffin cakes being topped with sunflower seedsStep 4: Combine the God and Goddess ingredients in one bowl. Stir gently with a spatula just enough to moisten all ingredients. Do not over mix, batter will be slightly lumpy. Prior to baking, we like to sprinkle a few extra sunflower seeds on top of the muffin cakes.


Step 5: Pour or spoon into muffin cups, filling each cup about 2/3 full, and bake until done (About 20 to 30 minutes). Check doneness at around 20 minutes by inserting a toothpick into a center muffin (it should come out clean) or lightly touch the center of the muffins, they should spring back when done. Makes 24 to 30 standard muffin tin size cakes.


  • The Sabbat cakes pictured on this page were made with the standard recipe with only a few variations. We used 1 1/2 cups Sweet Potatoes and only used 1 cup Brown Sugar (to balance the sweetness of canned Sweet Potatoes). We also reduced the flour to 2 3/4 cup and added 1/4 cup toasted Wheat Germ.
  • For more fiber: Reduce Oats and Flour by ¼ Cup each. Add ½ Cup Bran Flakes.PaganPath Batty Bat
  • For less fat: Reduce Butter to 1/3 cup. Add 3 Tablespoons Apple sauce to Goddess ingredients.
  • Margarine can be used if it contains at least 50% vegetable oil, some light margarine will not work. Peanut or canola oil can be substituted for the butter.
  • Try grated carrots or mashed cooked pumpkin in place of the sweet potatoes.
  • Pour batter into a jelly roll pan or a 9 inch by 13 inch cake pan. Bake at 350° Fahrenheit until done (about 45 minutes) Cut out shapes such as crescent moons with cookie cutters. Remove cake between shapes. Frost if desired and carefully remove cut out shapes with spatula.

Notations & Help: 

  • * Optional! These ingredients can be omitted. If you do not have powdered or granulated Lecithin or Vitamin E: Pierce a Vitamin E (or lecithin) gel capsule with a pin and squeeze the contents into the bowl, or powder Vitamin E tablets with pestle and mortar. See label on Vitamin E bottle for IU measurements and on Lecithin package for mg measurements.
  • We recommend using an alum free baking powder. These are available at most health food stores and larger groceries. Look for ingredients such as calcium acid phosphate and bicarbonate of soda instead of sodium aluminum sulfate (alum). 
  • Sunflower Seed Meats You may used salted or unsalted sunflower seeds/meats.  If you use salted, omit the teaspoon of salt required in the God ingredients.
  • X Notes:  Ingredients marked with an X indicate that they are approximate measurements. When using leftover Sweet Potatoes from a previous dinner, or when mashing canned Sweet Potatoes, it is not easy to determine exactly how much you will have. Using slightly more or less of these ingredients will still yield a wonderful Sabbat cake. If you are using canned Sweet Potatoes or Yams in light syrup, we recommend reducing the sugar. For example: For a sweet cake, use the entire one and a half cups of Brown Sugar. To balance out the sweetness of the Sweet Potatoes, we normally cut back on the Brown Sugar a little and use only 1 or 1 1/3 Cups. Also, we like sunflower seed, so will often use a few more than the recipe calls for.


We prefer to sprinkle sunflower seeds on top of the cakes before they bake, but if you like frosting (especially for the grated carrot variation) these work well with the sabbat cake flavor.

  • Frosting 1: Soften an 8 ounce package (½ Cup) of cream cheese by allowing it to reach room temperature. Add 1/4 Cup powdered sugar and beat well. Slowly add 1 Tablespoon lemon juice or milk. Spread on cakes when they have cooled.Frosting will make these cakes change from nutritious delight to a sweet treat.
  • Frosting 2: Mix ¼ cup sour cream with 1/3 Cup powdered sugar and beat well. For a stiffer frosting add more powdered sugar, or for a semi-liquid frosting which can be drizzled over cakes, add enough lemon juice or water to bring it to the desired consistency.
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About the Author
Author: FridayWebsite: http://PaganPath.comEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Author & Academy Instructor
Friday is devoted to writing books and articles on a variety of Pagan subjects, and is the instructor of the online PaganPath Academy. She has studied and practiced the Craft since 1987, and worked as a professional tarot reader and vice president of a national psychic network for several decades. Currently, she is now a practicing herbalist and ordained minister. As a Master Gardener with a deep interest in permaculture, she is developing the PaganPath Sanctuary with her partner. This long term community project is an edible landscape demonstration, orchard and educational facility for future generations.

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