A super soft and flavorful dairy-free plumcake that's easy to make and delicious.
Total Time
55min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
1
Ingredients
•
1 2/3
cups
Cake Flour
•
3
Eggs
, room temperature
•
2/3
cup
Coconut Sugar
•
2/3
cup
Soy Yogurt
, room temperature
•
3
oz
Vegetable Oil
or Sunflower Oil or Melted Coconut Oil
•
1
Orange
, zested
•
1/4
tsp
Vanilla Bean Paste
•
1
pinch
Salt
•
1
Tbsp
Baking Powder
•
1/4
cup
Chocolate Almond Butter
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
In the bowl of your electric mixer beat the
Eggs (3)
,
Coconut Sugar (2/3 cup)
,
Orange (1)
, and
Vanilla Bean Paste (1/4 tsp)
together until light and fluffy, about 5 minutes.
3.
With your mixer running, slowly pour in the
Vegetable Oil (3 oz)
followed by the
Soy Yogurt (2/3 cup)
while continuing to mix.
4.
In a separate bowl combine
Cake Flour (1 2/3 cups)
,
Salt (1 pinch)
, and
Baking Powder (1 Tbsp)
. Add the dry ingredients to the bowl of your electric mixer all at once.
5.
Whisk on low until just combined.
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 (1/4 cup)
leaving 1-cm all around the edges.
7.
Top the cake with the remaining batter.
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.
9.
Let the cake cool down on a wire rack then slice it and enjoy!
Author's Notes
All the ingredients need to be at room temperature. So I suggest you take the eggs and yogurt out of the fridge a few hours before you start baking.
Nutrition Per Serving
CALORIES
3007
FAT
142.0 g
PROTEIN
67.8 g
CARBS
384.3 g
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