The whole wheat coriander plumcake with air fryer is lactose-free, perfect for those with intolerances. It’s a healthy dessert, with whole wheat flour and coriander that aid digestion and ease bloating in the intestinal tract.
Great dessert for breakfast or snack, accompanied by fruit juices, plant-based milk or yogurt.
With the air fryer you can use a simple plumcake mold that fits your basket. I usually use a 6.3 in x 3.9 in mold in my 5.5-liter Cosori. Cooking at 320°F is estimated for 40 minutes, but always do the toothpick test at the end and if necessary, add 5 more minutes of cooking or decrease it, as results may vary from one fryer to another depending on the power and heating elements. Do not use glass molds, always prefer those that have good heat conductivity and distribution.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 6Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 2 eggs
- 3/8 cup sunflower oil
- 3/8 cup almond milk (or other plant-based milk as desired)
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1 pinch fine salt
- 1 1/4 cups whole wheat flour
- 1/3 cup corn starch
- 1 tsp ground coriander
- 1 tbsp baking powder
Steps
1 – In a bowl, place the eggs, beat them with a fork, then add the oil and milk. Also add the vanilla extract, sugar, and salt to the liquids. Beat with the fork to mix the ingredients.
2 – At this point, add the whole wheat flour, corn starch, ground coriander, and baking powder. Continue to blend well until the mixture is smooth and homogeneous.
3 – Meanwhile, preheat the air fryer to 320°F for 3 minutes. Pour the mixture into the greased and floured plumcake mold, then cook it in the air fryer at 320°F for 40 minutes. Always do the toothpick test to check for doneness, add 5 minutes if necessary.
4 – Take the plumcake out of the mold, let it cool, remove it from the mold, and dust it with powdered sugar as desired.
