Ginger Vanilla Cake

Ingredients for 1 servings:

• 150 g brown rice, ground
• 100 g buckwheat, ground
• 60 g sugar
• 1 pinch of salt
• 60 g margarine, lactose-free
• 100 g water
• 100 g almonds
• 1 pinch of salt
• 250 g sugar
• 40 g ginger, finely chopped
• 400 g tofu, plain
• 500 g soy drink natural
• 200 g brown rice, ground
• 2 vanilla pods
• 100 g margarine, lactose-free, liquefied
• 20 g chocolate, bitter 85%

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

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

26 cm ring tin with baking paper Base: Mix the brown rice and margarine in a food processor, then add the water, mix on full speed until you get a smooth dough. Spread this into a 26 cm ring tin lined with baking paper, use the back of a wet tablespoon to form a rim, and place the baking tin in the refrigerator – you can, but don’t have to. Filling: Melt 100 g of margarine. Crumble the tofu and blend it finely with the soy milk and the contents of the vanilla pods, a pinch of salt, in a tall container using an electric hand blender. Pour into a mixing bowl (a food processor would be ideal), and run the machine on low speed. Roast and grind the almonds in a dry frying pan, then add the ground 200 g of brown rice, 250 g of sugar, and finely chopped ginger. Finally, add the melted margarine and mix well. Pour this filling onto the dough in the baking tin and shake until smooth. Grind the chocolate (almond mill) and sprinkle lightly over the cake batter. Bake in a cold oven at a low temperature, e.g., 135°C fan oven, for about 120 minutes. Let cool completely before slicing. Note: The ginger adds a spicy note. The long, low baking time has prevented many cakes from cracking. My own recipe.