Dairy-free Soft Plumcake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Cake Flour

3

Eggs , room temperature

140 g

Coconut Sugar

150 g

Soy Yogurt , room temperature

90 g

Vegetable Oil

or Sunflower Oil or Melted Coconut Oil

1

Orange , zested

1 g

Vanilla Bean Paste

1 pinch

Salt

10 g

Baking Powder

80 g

Chocolate Almond Butter

Cooking Instructions

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Step 1

Preheat your oven to 350 degrees F (180 degrees C).

Step 2

In the bowl of your electric mixer beat the Eggs (3) , Coconut Sugar (140 g) , Orange (1) , and Vanilla Bean Paste (1 g) together until light and fluffy, about 5 minutes.

Step 3

With your mixer running, slowly pour in the Vegetable Oil (90 g) followed by the Soy Yogurt (150 g) while continuing to mix.

Step 4

In a separate bowl combine Cake Flour (225 g) , Salt (1 pinch) , and Baking Powder (10 g) . Add the dry ingredients to the bowl of your electric mixer all at once.

Step 5

Whisk on low until just combined.

Step 6

Grease and dust a plumcake pan with flour (or optionally cover with parchment paper). Pour in half the mixture, spread the Chocolate Almond Butter (80 g) leaving 1-cm all around the edges.

Step 7

Top the cake with the remaining batter.

Step 8

Bake in a preheated oven at 350 degrees F (180 degrees C) for about 35 to 40 minutes. Insert a tooth stick in the center and it should come out dry.

Step 9

Let the cake cool down on a wire rack then slice it and enjoy!