Go Back

Vegan colomba cake

Yields one (1kg) or 2 (500g) cakes.
Preparazione 45 min
Cottura 40 min
Tempo totale 1 h 35 min
Porzioni 12


For the first dough

  • 150 g yeast fresh sourdough*
  • 120 g malt syrup rice or corn
  • 500 g flour spelt
  • 7 g flour soy
  • 6 tbs orange juice
  • 180 g milk rice
  • 90 ml oil sunflower
  • 1/2 vanilla bean
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt

For the second dough

  • 100 g flour whole spelt
  • 100 g raisin
  • 2 tbsp orange juice

For the cake glaze

  • 50 g almond
  • 2 tbsp malt syrup barley or rice/corn
  • 2 tbsp sugar grains
  • 1 tbsp water


  • Pour the milk rice and the orange juice in a large bowl. Add the yeast and mix well to dissolve it completely. Add malt, oil, vanilla, turmeric and stir.
  • Sieve the flours together and add them into the bowl, then start kneading. Add the salt and go on kneading until you get a smooth, soft dough (about 10 minutes).
  • Cover the bowl with a clean cloth and let rise for 5 hours at about 70°F.
  • Soak raisins in warm water for about fifteen minutes. Add them to the dough, sieve the flour and add it too along with the two tablespoons of orange juice. Knead vigorously to get a soft, smooth elastic dough.
  • If you want to prepare 2 cakes, divide the dough into half. Adjust it into the colomba molds using 2/3 for the body and the remaining third, divided into half, to form the wings.
  • Cover the cakes with a clean cloth and let rise at 70°F for about 5 hours, or until the douch reaches about 1cm from the edge of its mold.
  • Preheat the oven to 320°F. Prepare the glaze by mixing together the malt and water. Brush the cakes and sprinkle the surface with whole almonds and sugar grains.
  • Bake for 40 minutes. Let the colomba cakes cool upside down for at least 8 hours.
  • Put the cakes in a food bag and let stand for 1 day or two; they'll get soft and aromatic to be enjoyed at their best.