Vegan wholemeal PlumCake

Vegan wholemeal Plumcake with chocolate-hazelnut spread, perfect to cheer you up!

You know those spring rainy days when you need something to britghten up you day? That’s what I usually go for when I need to lift my mood up. The non-dairy milk makes it really moist and the coconut oil gives it a dreamy scent. I used wholemeal flour because it’s definetely healthier than the refined one, and since I’m a sweettooth person I do also love topping it with homemade hazelnut hocolate spread and blueberries! I promise you this will be one of the best thing you’ll ever try at home! Let’s see how to make it!

For the Plumcake:

WHAT YOU NEED

• 2 cups wholemeal flour
• 2 cups whole sugar
• 1 cup coconut oil
• 1/2 cup non-dairy yogurt
• 1/3 cup cornstrach
• 4 teaspoon baking powder.

WHAT TO DO

Melt the coconut oil (if solid) and mix all the ingredients together just for a couple of seconds. Transfert to a muffin mold and Bake at 180C for 40 mins till a toothpic inserted in the center comes out clean

For the hazelnut spread:

WHAT YOU NEED

• 3 cups rosted unsalted hazelnuts
• 2/3 cup melted dark chocolate
• 3 Tbps sunflower oil
• pinch of salt

WHAT TO DO

With a high speed blender process hazelnuts with oil till a cream forms (takes several minuts). Add the melted chocolate and that’s it! Store it outside the fridge.

There you go! I can assure you this vegan pannacotta is something else! You should definetely try it!