The eggless plumcake is a perfect dessert for breakfast, soft and delicious. A dessert without eggs, butter, and milk! In short, a vegan plumcake, yet equally soft and amazing. Perfect for those with intolerances and vegans!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 397.95 (Kcal)
- Carbohydrates 63.13 (g) of which sugars 30.06 (g)
- Proteins 7.65 (g)
- Fat 15.63 (g) of which saturated 3.00 (g)of which unsaturated 6.81 (g)
- Fibers 3.20 (g)
- Sodium 164.82 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR EGGLESS PLUMCAKE
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 cup plant-based milk (or water)
- 1/4 cup sunflower oil
- 1 packet baking powder
- 2 orange zest (grated)
- 1 pinch salt
- 1 cup dark chocolate chips (or dried fruits or half and half)
Tools
- 1 Loaf pan
EGGLESS PLUMCAKE PREPARATION
Mix together the flour, sifted cocoa, sifted baking powder, sugar, salt, and grated orange zest.
Then, in a separate bowl, mix the milk and oil.
Pour the liquids into the dry ingredients, mix with a fork. If the batter is too thick, add a couple more tablespoons of milk. Add a bit more than half of the chocolate chips.
Mix. Pour the batter into a greased and floured loaf pan, add the rest of the chocolate chips or nuts on top. You can actually mix, replace chocolate with nuts or vice versa according to your preference.
Bake in a well-preheated static oven at 356°F (180°C) on the middle/lower section for 20 minutes, then lower to 338°F (170°C) and continue baking for an additional 35-40 minutes.
Always do the skewer test!
Remove from the oven and let cool, then remove from the pan and let cool on a rack!
Adriana’s Advice
Store it in a food bag; it will remain very soft for 3-4 days!
If you want to add more flavor, you can replace 100g of all-purpose flour with almond or hazelnut flour. You can also fill or glaze it.
