Celebrate Easter with this vegan version of the traditional Italian dove cake (Colomba Pasquale)
A few years back I posted here on thefitmediterranean a recipe for home making the traditional Italian Easter dove cake (Colomba Pasquale). Since then my cooking has become healthier and I pay much more attention to the quality of my ingredients.
Trying to reduce usage of saturated fats, I find plant based ingredients to be a great options when it comes to baking.
Thus this year I have experimented with a vegan version of my traditional Italian Easter dove cake.
Give it a try and let me know what you think 🙂
for the starter
- 100 ml vegan kefir whey
- 130 g all purpose flour
- 20 g fresh yeast
- 1 tsp granulated sugar
for the dough
- zest of 1 orange
- 400 g all purpose flour
- 250 ml soy milk
- 1 flax egg (1 tbsp flaxseeds and 3 tbsp water, stir and let sit for 10 min)
- 60 ml melted coconut oil
- 10 g salt
- 60 cane sugar
- 1 cup candid orange, diced
- 100 g chopped dark vegan chocolate
- 1/2 tsp vanilla bean paste
for the top
- 50 g peeled almonds
- 50 g granulated sugar
- 40 g egg white
- handful of almonds
First off, dissolve sugar and yeast into the kefir whey
add flour and using a spoon stir all the ingredients together.
Cover with plastic wrap and let seat for 1h or until bubbling and double in size
the flax egg, sugar, melted coconut oil, zest of orange, milk, flour and vanilla to the bowl
chop up the dark chocolate
and knead all the ingredients together until you get a smooth, elastic dough. It will be quite sticky but that’s totally normal. Cover with plastic wrap and place it in your oven with the light on for 2 hours or until doubled in size.
After 2 hours, divide the dough into 2 pieces and place both into a cross shape in the dove cake form.
In a blender process egg white, 50 g or sugar and 50 g peeled almond until creamy. Brush that on top of the cake. And top it off with some whole almonds.
Bake in pre/heated oven at 180 C for 40-50 min
Remove from the oven and let cool completely. Store into a plastic bag for up to 3 days.