Egg-free Plumcake

I can provide you with a recipe for an egg-free plumcake. This dessert can be ideal for those following a vegan diet or for those who have an egg intolerance. Here’s how to prepare it:

Ingredients

• 200 g of all-purpose flour
• 150 g of cane sugar
• 200 ml of plant-based milk (such as soy or almond milk)
• 80 ml of seed oil
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• Vanilla essence or extract (to taste, to flavor)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. In a large bowl, mix the flour, sugar, baking powder, and pinch of salt. You can add lemon zest and vanilla to flavor the batter.
3. Add the seed oil and plant-based milk. Stir well until you have a smooth and lump-free batter.
4. Line a plumcake mold with parchment paper or grease and flour it to prevent the batter from sticking.
5. Pour the batter into the mold and level the surface with a spatula.
6. Bake for about 30-40 minutes or until a toothpick inserted in the center of the plumcake comes out clean.
7. Once baked, let the plumcake cool before unmolding and serving.

Curiosity

The plumcake, despite its name that might suggest otherwise, does not necessarily contain plums (“plum” in English). The term originated from the English word “plum cake,” which referred to a cake rich in dried fruit, often plums or raisins, but over time, in common language, the term “plumcake” has evolved to describe a wide range of rectangular baked sweets, with or without fruit. In the case of this recipe, you can add dried fruit or pieces of fruit if you wish.

Remember to adapt recipes according to your needs and preferences. If you cannot consume plant-based milk, you can replace it with water or another liquid suitable for your diet.