Vegan Plumcake with Apricots and Whole Wheat Flour
A dessert made with fresh apricots, plant-based milk, and whole wheat flour without eggs, cow’s milk, or butter. The plumcake is great for breakfast, a snack, or a treat!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Vegan Plumcake with Apricots and Whole Wheat Flour:
- 1.5 cups whole wheat flour
- 3/4 cup sugar
- 1 cup plant-based milk
- 2.1 oz potato starch
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 8.8 oz apricots
Steps
For the preparation of the vegan plumcake with apricots and whole wheat flour watch the video HERE.
In a bowl, mix the flour, sugar, and baking soda. Add the oil and milk.
Stir well. Add the potato starch and mix. Wash, clean, chop the apricots, and add about half of them to the batter and mix.
Pour the mixture into a loaf pan lined with parchment paper, level it, and then place the remaining apricot slices on top. Sprinkle some sugar on top
Bake at 356°F for about 40 minutes.
Enjoy your meal!
