Eggless Plumcake

Name: Eggless Plumcake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Bananas ripe pulp 1 ½ cup; Type 2 flour 2 cups; Brown sugar ½ cup; Sunflower seed oil 5 tbsp; Almond milk at room temperature ½ cup; Powdered yeast for sweets 3 tsp; Dark chocolate chips ¼ cup; Peeled almonds sliced 1.1 oz; Bananas 1; Brown sugar to taste

it es br de fr

435

Calories per serving

Vegetarian

Energy Kcal 435
Carbohydrates g 61.5
of which sugars g 31.7
Protein g 7.2
Fats g 17.8
of which saturated fat g 3.15
Fiber g 6.3
Sodium mg 8

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 6 persone
Cost: Low

PRESENTATION

Eggless desserts, like some savory preparations such as muffins, have become one of our specialties. We started with a simple eggless cake for a snack, then moved on to tiramisu for a truly indulgent dessert, and continued with pancakes for breakfast. Now, we present a soft eggless plumcake, perfect for breakfast. Rich and filling, each slice will energize and delight your taste buds! This delightful and simple recipe is designed for those who need to follow a diet without eggs, but it will be a pleasant surprise for those who have simply run out of them. No compromises in terms of texture and flavors, but a delicious vegan variant with almond milk, offering a rustic taste thanks to the use of type 2 flour, which stands up to traditional plumcakes!

INGREDIENTS

435

Calories per serving

Bananas 1 ½ cup (300 g) - ripe pulp

Type 2 flour 2 cups (250 g)

Brown sugar ½ cup (90 g)

Sunflower seed oil 5 tbsp (70 g)

Almond milk ½ cup (125 g) - at room temperature

Powdered yeast for sweets 3 tsp (9 g)

Dark chocolate chips ¼ cup (40 g)

Peeled almonds 1.1 oz (30 g) - sliced

for garnishing: Bananas 1; Brown sugar to taste

Preparation

How to prepare Eggless Plumcake

To make the eggless plumcake, first peel the bananas and gather 10.5 oz of pulp in a bowl, then mash them with a fork 1 to obtain a puree 2. Add the brown sugar 3.

Mix the mixture with electric beaters to blend it 4. Then pour in the oil 5, the almond milk 6, and beat the mixture again with the beaters for a couple of minutes.

At this point, sift the type 2 flour 7 and baking powder 8 directly into the bowl; mix with the beaters 9 until you obtain a homogeneous batter.

Finally, incorporate the dark chocolate chips 10 and slivered almonds 11. Stir with a spatula to distribute them evenly within the batter 12.

Grease with butter 13 and flour a loaf pan measuring 6.5x3.14 inches at the bottom and 4.33x8 inches at the top, with a height of 2.75 inches, and pour in the cake batter 14. Peel another banana and cut it in half lengthwise,

to obtain two equal pieces 16; place the banana slices on top of the batter 17 and sprinkle the surface of the banana with brown sugar 18 so that it caramelizes in the oven.

The cake is now ready for baking 19; bake in a static oven preheated to 356°F for 45 minutes on the middle rack. Once baked, remove the eggless plumcake 20, let it cool slightly, then remove it from the mold and transfer it to a serving plate 21.