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:
8
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
•
as needed
Vanilla Bean Paste
•
1
pinch
Salt
•
1
Tbsp
Baking Powder
•
4
Tbsp
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 (as needed) 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 (4 Tbsp) 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
371
FAT
17.8 g
PROTEIN
8.4 g
CARBS
46.9 g
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