Carrot Rice Poppy Seed Cake II

Ingredients for 1 servings:

• 500 g soy drink natural
• 100 g rum, 54%
• 250 g poppy seeds, ground
• 2 tbsp coffee beans, with grind
• 200 g sugar
• 1 pinch of salt
• 300 g brown rice, grind
• 100 g buckwheat, ground
• 1 bag of baking powder, for 500 g flour
• 500 g carrot(s), finely grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

Mix the soy drink with rum, then add the ground poppy seeds and coffee beans. Combine the dry ingredients, add them, and mix well. Next, add the finely grated carrots. Mix everything together for 4-6 minutes on medium to high speed. The carrots will shrink even further, the nutrients from the grains will be released, and air will be beaten into the batter, which in turn will help the cake rise during baking. Pour the batter into a 26 cm loaf pan lined with baking paper and shake until smooth. Since the batter will reach almost to the top, it is recommended to raise the baking paper to prevent the cake from overflowing. Place in a cold oven and bake at approximately 150°C for approximately 80-100 minutes. Use a needle test. Allow to cool completely before cutting; a serrated knife is advantageous. My own recipe