DAIRY-FREE VEGAN plumcake covered in melted white chocolate and fresh strawberries.
Hello peeps, how is quarantine going for you? I think this is now the most frequent question people ask with pretty much the whole world been locked down.
It is a very hard time for all of us, but we need to stay strong and focused. This is the only way to get out of this as soon as possible and with less bruises possible.
What I cannot guarantee are the no. of KGs more we will have at the end of this quarantine considering that our daily calories expenditure has dramatically dropped while our daily calories intake has significantly increased (we are all bored and walking up the down our fridge, aren’t we?).
Oh well, for now we need to stay strong and healthy, diet is for better times!
Today’s recipe is a vegan plumcake made with whole wheat flour, no eggs or dairy and covered with melted white chocolate and fresh strawberries! Super soft, you are going to LOVE IT!
- 100 g flour type 1
- 200 g whole spelt flour
- 1 tbsp baking powder
- 150 ml corn syrup or maple syrup
- 1 tbsp rum
- 90 ml vegetable oil
- 300 ml rice or oat mylk
In a sauce pan heat up milk and syrup until warm and syrup as melted. Whisk in the oil and rum
then add the dry ingredients and stir until combined
Pour butter into a plumcake foam
and bake in pre-heated oven at 180 for 30-40 min. Remove and let the cake cool down completely.
In a double saucepan melt chocolate with a few tbsp of mylk. Pour it on top of the plumcake and decorate with a few fresh strawberries.
Let the chocolate set before slicing and serving the cake
The base batter recipe can also be used to make any vegan cake! The consistency is very unrefined as we use whole spelt and type 1 flour, which is what I very much like of this cake. However if you prefer it a bit softer, feel free to replace flour type 1 with cake flour!
If you make this recipe, tag me on IG @the_fit_mediterranean.