First off, grease a baking tray and dust it with flour to prevent the bullas from sticking to it while baking.

Preheat your oven to 350°F (180°C).

Make vegan buttermilk by adding one tablespoon of apple cider vinegar to ½ cup of plant-based milk. Set aside for ten minutes, it should appear lumpy.

Prepare your dry ingredients by sifting flour and baking soda together in a large bowl. To this mixture, add ground cinnamon, salt, and nutmeg. Whisk these ingredients together until evenly distributed.

In another bowl, prepare your wet ingredients by combining vegan buttermilk, sugar, ginger, vanilla, and molasses.

Make a well in the middle of your dry ingredients and slowly incorporate your wet ingredients. Combine until a sticky dough is formed.

Transfer the dough to a floured surface, dust your hands with flour and knead dough until a smooth ball is formed.

Dust a rolling pin with flour and roll the dough ball until it is about an ½ inch thick. Bear in mind that they will rise in the oven.

If your dough is sticking to the surface or your hands, sprinkle on just a little bit of flour at a time to prevent the dough from getting too dry.

Using a bowl or a biscuit/cookie cutter, cut the bullas out in circles. You can use the excess dough to form more bullas by kneading and rolling it out again until all or most of your dough is used up.

Add your bulla cakes to a baking tray, if you want them to remain perfectly round, leave enough room between each bulla on the tray.

Bake the bullas in the oven for 15-20 minutes until golden brown or a skewer comes out of the center clean.

You can serve hot or wait until cooled with your desired pairing.