Vegan Dove Cake (Colomba Vegana)

Preheat your oven at 350 degrees F (180 degrees C).

In a bowl dissolve the Granulated Sugar (1 tsp) and Fresh Yeast (2 Tbsp) into the Kefir Whey (1/3 cup).

Add All-Purpose Flour (1 cup) and using a spoon, stir all the ingredients together.

Cover with plastic wrap and let sit for 1 hour, or until bubbling and doubled in size.

Stir the Water (3 Tbsp) and Flaxseeds (1 Tbsp) together then set aside for 10 minutes. Add in the flax mix, All-Purpose Flour (3 cups), Soy Milk (9 oz), Cane Sugar (1/3 cup), Coconut Oil (4 Tbsp), zest of the Orange (1), Salt (2 tsp), and Vanilla Bean Paste (as needed) to the bowl with the batter.

Add the Candied Orange Peel (1 cup) and Dark Chocolate (1/2 cup) then 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, blend white of the Eggs (8 tsp), Granulated Sugar (4 Tbsp) and Almonds (1/3 cup) until creamy. Brush that on top of the cake. And top it off with some more whole Almonds (to taste).

Bake in a preheated oven at 350 degrees F (180 degrees C) for 40-50 min.

Remove from the oven and let cool completely. Store into a plastic bag for up to 3 days.