Recipe for a fragrant, rich, and fluffy vegan Easter bread

Instructions Sift the flour into a bowl. Add sugar, salt, baking soda, spices, zest, and the add-ins. Mix well. Pour in the orange juice and melted coconut oil, then mix into a batter — it should be thick and slightly sticky, similar to cake batter. Preheat the oven to 180°C (356°F). Divide the batter into molds (greased or lined with parchment paper), leaving about 2–3 cm from the top. This amount makes two small Easter breads (about 9 cm in diameter). I made a double portion for two loaves. Smooth the top with a spoon dipped in water. Bake for 40-60 minutes, until a toothpick inserted in the center comes out clean. Topping (optional) Decorate to your taste. For example, you can make homemade chocolate: 50 g cocoa mass 25 g cocoa butter 1.5 tbsp agave syrup Or simply melt dark vegan chocolate with a spoon of coconut oil and cover the bread once it has cooled.