Soy – Cherry – Rice – Cake

Ingredients for 1 servings:

• 200 g brown rice, grind
• 50 g buckwheat, ground
• ½ tsp coriander, ground
• 2 tsp sugar
• 1 pinch of salt
• ½ bag(s) of baking powder
• 60 g margarine, Deli Reform or other lactose-free
• 150 g soy drink natural
• 600 g soy drink natural
• 200 g tofu, plain
• 110 g sugar
• 1 pinch of salt
• 250 g poppy seeds, ground
• 2 tbsp coffee beans, with grind
• 100 g brown rice, grind
• 50 g schnapps (cherry brandy 40%)
• 200 g cherry(s), frozen without stone, o, sugar

Instructions

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

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

For the base, mix all ingredients (in a food processor, so the liquid will be sufficient). Transfer to a 26 cm ring tin lined with baking paper. Smooth with the back of a tablespoon, form a border about halfway up, and set aside. For the topping: Blend the tofu with 600 g of soy milk and mix thoroughly, including the cherry brandy. Remove the dough hook, mix in the frozen cherries (not thawed) and pour onto the cake base. Shake until smooth. Place in a cold oven and bake at 150°C for about 80 minutes. My own recipe.