Soy carrot cake

Ingredients for 1 servings:

• 200 g brown rice, grind
• 50 g buckwheat, ground
• ½ tsp coriander, ground
• 1 tsp sugar
• 1 pinch of salt
• ½ bag(s) of baking powder
• 60 g margarine, Deli Reform or other lactose-free
• 100 g water, up to 150 g
• 600 g soy drink natural
• 200 g tofu, plain
• 100 g brown rice, grind
• 50 g sugar
• 1 pinch of salt
• 15 prunes, soft
• 80 g schnapps (fruit schnapps 38%)
• 400 g carrot(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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

For the base, mix all ingredients thoroughly. Pour into a 26 cm ring tin lined with baking paper. Smooth the batter over the base and up the sides with the back of a wet tablespoon. Set aside. Crumble the tofu, blend it finely with the soy milk, and pour it into a mixing bowl. Turn on the dough hook. Mix the fruit brandy, 15 finely chopped prunes, and the dry ingredients. Add to the soy mixture and mix well. Now fold in the finely grated carrots and pour onto the cake batter in the tin. Shake until smooth. Place in a cold oven and bake at approximately 150°C for approximately 80 minutes. My own recipe.