Vegan Easter cake
4 servings
270 minutes
The author of the recipe is blogger, writer and nutritionist Ekaterina Maslova, a vegetarian with more than twenty years of experience. It does not contain butter, and the egg is replaced by a mixture of flaxseed flour, baking powder and water, soy milk is used instead of cow's milk.
1
In a large bowl, mix dry yeast with warm water and sugar. Let the mixture sit for 10 minutes. It should increase in volume at least three times.
- Dry yeast: 2 tablespoons
- Sugar: 110 g
- Water: 400 ml
2
For vegan egg: mix flax flour with baking powder and water. Let it sit for 10 minutes.
- Flaxseed (linseed) flour: 2 tablespoons
- Baking powder (raising agent): 1 teaspoon
3
Mix flour, sugar, turmeric, vegan egg, almond extract, and orange zest. Mix well. Add the sourdough and mix well again.
- Wheat flour: 320 g
- Sugar: 110 g
- Turmeric: 0.5 teaspoon
- Almond extract: 1 teaspoon
- Orange zest: 1 teaspoon
- Dry yeast: 2 tablespoons
4
Then pour in fairly warm milk. Knead the dough well, cover it with a towel, and leave it in a warm place, like the kitchen.
- Soy milk: 350 ml
5
Leave the dough to rise for 2 hours, kneading it occasionally.
6
Then add raisins and candied fruits to the dough and mix. Leave the dough covered with a towel for another 30 minutes.
- Raisins: 50 g
- Candied fruit: 50 g
7
Transfer the dough to paper molds for kulich, let it rise for 15 minutes, and then place it in a preheated oven. Bake the kulich for 45–60 minutes at 180 degrees. Check readiness with a toothpick — it should be completely dry and free of dough residue. Allow the kulich to cool completely and cover it with sugar or chocolate glaze.
