Vegan Epiphany cake - Happy "Veganuary"!

• 500g flour (spelt)
• 80g birch sugar
• 20g yeast​
• 200ml cashew milk  (unsweetened)
• 100g coconut yoghurt (or regular plain yoghurt)
• 80g coconut butter or margarine​
• 100g chocolate almonds chopped
• 1 tbsp cashew milk​
• 2 almonds
• a handful of slivered almonds

Firstly, prepare the dough. Place the flour, sugar, cashew milk and yeast in a mixing bowl and mix all the ingredients together. Gently heat the coconut butter (or margarine) until it is liquid, add to the dough with the yoghurt and chopped chocolate almonds and knead into an elastic dough. Cover with a kitchen towel and leave to rise in a warm place for at least 90 minutes.

Preheat the oven to 180 degrees and, in the meantime, form balls and assemble the cake. Put the two whole almonds in one ball and hide them well. Bake the king cake in the preheated oven for 20-30 minutes. It should sound slightly hollow when you tap it.

The cake tastes best when slightly warm.