"Are you guys getting ready for Easter? I have to say that I usually don’t do much for Easter when it comes to cooking but baking is a totally different matter. There are so many amazing Easter desserts don’t you agree? One that I make every year is babka - traditional, Polish Easter cake - perfectly sweet, moist and soft, simply delicious. This year I made a double-layered version in a bundt cake form. It’s the only one I have at home but I’m not complaining, it came out beautiful!"
Vegan Polish Easter Cake
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- Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 12
Recipe Card
ingredients
- 1 1/2 cups unsweetened plant milk, (I used soy)
- 1 orange, juice and zest
- 2 1/2 cups spelt flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup cane sugar
- 2 teaspoons almond extract
- 1/2 cup melted and cooled coconut oil
- 2 heaping tablespoons cocoa powder
Method
Step 1
Preheat oven to 350˚F and grease a bundt pan generously with nonstick spray. Pour soy milk into a bowl, add orange juice and zest, leave for 10 minutes or until thickened.
Step 2
Sift flour into a large to a bowl, then add baking powder, baking soda and sugar, mix well.
Step 3
To the bowl with milk, add melted and cooled coconut oil and almond essence, whisking until combined.
Step 4
Slowly start adding flour mixture to wet ingredients, whisking vigorously.
Step 5
Pour 1/3 of the mixture to a separate bowl and add cocoa powder. If the mixture is too thick, add some milk.
Step 6
Pour the plain batter into the bottom of the prepared pan, then top with the cocoa mixture. Bake for 1 hour, or until the toothpick inserted comes out clean.
Step 7
Once done, let cool in pan for about 15 minutes, then invert and remove pan. Garnish with powdered sugar, frosting or candied orange.