This Cocoa and Almond Plumcake is the ideal solution for those looking for a breakfast cake that is both rustic and indulgent. The combination of unsweetened cocoa and the crunch of the nuts makes it perfect for dunking or enjoying on its own for an energy break. Thanks to extra virgin olive oil and yogurt, the batter remains moist and soft for several days, preserving a pleasant texture without feeling heavy.
The secret to its success lies in the contrast between the soft interior and the crispy crust that forms on top thanks to the almond-and-sugar mixture. Let’s see how to prepare this vegetarian recipe in a few steps, using a small technical trick to get the classic central split and a perfect rise.
If you like plumcakes try the lemon plumcake, the vanilla and chocolate plumcake, the chocolate plumcake or the oat flour lemon plumcake.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the cocoa and almond plumcake
- 3 eggs
- 2/3 cup sugar
- 1 cup type 1 flour
- 6 tbsp cornstarch
- 4 tbsp unsweetened cocoa powder
- 6 tbsp extra virgin olive oil
- 1/2 cup plain natural yogurt
- 2 oz chopped almonds
- 1 sachet baking powder
- 1 pinch salt
- 1/3 cup dark chocolate chips
- 3/4 oz sliced almonds
- 1 tbsp sugar
Tools
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- Food processor
- Electric whisks
- Loaf pan 12 in
Steps to prepare the Cocoa and Almond Plumcake
Start by beating the eggs together with the sugar until you obtain a pale and frothy mixture. While continuing to mix, pour the extra virgin olive oil in a thin stream: this ingredient is essential to ensure softness and to keep the cake preserved over time.
Gradually incorporate the sifted flour together with the cornstarch and the unsweetened cocoa. Work the batter with a whisk, either by hand or electric, until it becomes smooth, dark and completely free of lumps, making sure the dry ingredients are well blended into the liquid base.
Add to the batter the 2 oz of chopped almonds, the dark chocolate chips and the yogurt, which will provide the right internal moisture. Finally, fold in the baking powder and a pinch of salt. Prepare the loaf pan by lining it with parchment paper, wet and well wrung out, then pour the batter and level the surface.
Sprinkle the surface with the remaining 3/4 oz of sliced almonds and the sugar to create the crispy crust. To ensure a perfect rise, pour a small strip of extra virgin olive oil along the center and make a slight longitudinal cut. Bake in a conventional oven at 356°F for about 40-45 minutes.
Tips for a perfect result
Parchment paper: wetting and wringing it allows you to shape it perfectly to the pan, preventing the cake edges from getting damaged.
The technical cut: the strip of oil and the cut guide the rising, ensuring the typical shape of large leavened cakes.
Toothpick test: don’t rely only on the external appearance; before taking it out of the oven insert a toothpick in the center. If it comes out dry, the plumcake is ready.
Variations
Other nuts: almonds can be replaced with hazelnuts or walnuts depending on availability.
Citrus touches: grated orange zest pairs very well with unsweetened cocoa and olive oil.
Dairy-free: you can use soy or lactose-free yogurt without altering the final texture.
Storage
In the pantry: it keeps perfectly for 3-4 days under a glass dome or in an airtight container.
Freezing: it is possible to freeze it in slices, wrapped individually, to have breakfast ready in a few seconds.
Now it’s your turn!
Have you ever tried the oil-and-cut trick for your plumcakes? It’s a simple method that really makes a difference in the final presentation, giving that professional look we all love.
Let me know in the comments if you prefer the classic almond version or if you have tried any delicious variations. If you make it, tag me on social media so I can see your result!
FAQ (Questions & Answers)
Why use extra virgin olive oil in a cake?
Extra virgin olive oil replaces butter, making the plumcake lighter and keeping the batter moist longer compared to solid fats.
How do you get a perfect crust?
The secret is the mixture of chopped almonds and sugar distributed on the surface before baking: the heat will caramelize the sugar creating a crunchy layer.
What guarantees an impeccable rise?
Using yogurt at room temperature and the trick of the central cut allow the heat to penetrate evenly, preventing the cake from remaining raw in the center.
