Super soft and flavourful dairy-free cake, easy to make and delicious
I am very much into baking, specially on weekends I like to prepare something sweet to bring over my parents house.
This plumcake turned out SUPER SOFT and delicious. I added a layer of my chocolate almond butter, but you could also skip that, bake it and serve it plain or with a nice lemon custard filling, or chocolate chips…I mean, why NOT?
Now, in order for the cake to come out soft and fluffy you need to follow 1 simple:
All the ingredients need to be at room temperature. So my suggestion is to take eggs and yogurt out of the fridge a few hours before you start baking.
- 225 gr cake flour
- 3 eggs at room temperature
- 140 gr coconut sugar
- 150 gr soy yogurt (at room temperature)
- 90 g vegetable oil (sunflower or melted coconut oil)
- zest of 1 orange
- 1/4 tsp vanilla bean paste
- a pinch of salt
- 1 tbsp baking powder
- 1/4 cup chocolate almond butter
In a bowl of your electric mixer beat up eggs, sugar, orange zest and vanilla until light and fluffy. About 5 minutes.
With your mixer running, slowly pour in the oil (if you are using coconut oil, melt it first). Add the yogurt and keep mixing.
In a separate bowl combine flour, salt and baking powder. Add the dry ingredients to the bowl of your electric mixer all at once.
Whisk on low until just combined.
Grease and dust with flour (or cover with parchment paper) a plumcake pan, pour in half the the mixture, spread the chocolate almond butter leaving 1 cm all around the edges.
The cover it with the remaining batter
Bake in pre-heated oven at 180C for about 35 to 40 min. Insert a tooth stick in the centre and it should comes out dry.
Let the cake cool down on a wire rack then slice it and enjoy!
If you like this recipe tag me on IG @the_fit_mediterranean