Cocoa vegan plum cake Gluten and Sugar 🆓 and a 💚 of blueberry jam
Time to prepare 20 minutes
Baking time 35-40 minutes approx on 175 ^
Plum cake tin small with baking paper
INGREDIENTS:
100 gr chestnut flour
40 gr flax seed grounded @ the minute
60 gr almond flour
40 gr corn starch or potatoes starch
18 gr baking powder (cremor Tartaro in Italy)
20 gr cocoa dark
20 gr nut butter (any, thaina or peanut butter)
80 gr rice malt or molasses
30 gr sunflower seed oil
Cinnamon and vanilla extract optional
Almond milk to dough (approx 110-120 ml)
Salt
Blueberry Jam (5 coffee spoons or to taste)
PREPARE:
Into a big bowl pour the flours with flax add the starch and the baking powder.
Add the cocoa (the cinnamon and vanilla if desired).
Add now the nut butter and the malt along with the oil.
Slightly mix the liquids and than scoop slowly the flours helped by a bit of milk.
Increment the milk slowly until you reach a smooth soft dough.
Add the pinch of salt and whisk quickly.
Pour half of the dough into the plum cake tin with the baking paper and carefully top up with the blueberry jam. Complete the cake with the remaining dough.
Time to bake! Careful the oven must not be too hot once you put it in.
Wait 30 up to 40 minutes and let it cool off on the cake stand.
Enjoy 😋