Coffee Cake VII

Ingredients for 1 servings:

• 650 g rice, grind (brown rice)
• 25 g coffee beans, with grind
• 1 bag of baking powder, for 500 g flour
• 1 can coconut milk, 425
• 2 cans of mineral water, 425% carbonated, approx.
• 1 pinch of salt
• 1 tsp vanilla powder
• 150 g raw cane sugar, up to 200 g
• 150 g cherry(s), frozen unsweetened
• 50 g rum, 54%

Instructions

Working time approx. 40 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 17 hours 20 minutes

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

Combine the dry ingredients in a food processor, then slowly add coconut milk and approximately 1.5 cans of carbonated mineral water. Blend until combined. Whether you need the remaining water is a matter of taste. You’ll see how it goes. Finally, stir in the rum and frozen cherries. Pour into a 30 cm loaf pan lined with baking paper, shake or smooth it down. Place in a cold oven and bake at approximately 150°C for 90-100 minutes. Use a needle to test for the thickness of the cake. Let it rest for at least 12-16 hours before slicing. Cut the slices thicker than usual, as the cake will be very soft. My own recipe.