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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!

CONTRIBUTOR

Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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