• TwoCabbages Kitchen

Easy Chocolate Plumcake [VEG]

Here I am with a little sweet surprise, a very soft chocolate plumcake, so fluffy that it will be impossible to know that it is... vegan ;)

I was given this recipe by a girl friend of mine, I just adapted a few ingredients (I am not a fan of "too sweet" desserts) and here it is: it literally melts in your mouth, chocolaty and perfect for breakfast... but why not, also for middle afternoon with a nice cup of your favourite tea.

What I love about this plumcake is its ease of preparation and the simplicity of ingredients: you will only need 7 pantry-friendly ingredients, nothing "fancy" difficult to find, or excessively expensive, which could discourage from trying the recipe.

How can it be so soft?

The trick lies in the acidity given by the orange juice, or by the lemon: once baked ì, you won't taste the citrus flavor, but the chemical reaction triggered with the baking powder (indeed two teaspoons are enough) make this cake really fluffy. Seeing is believing.

It takes such few minutes to put the ingredients together, that nobody can find any excuses: it's delicious, it's vegan, it's fast, it's easy. What else?!

  • 1 + ⅔ cup (200 g) all-purpore flour;

  • 1 + ¼ cup (180 g) unrefined, or brown, sugar;

  • 3/4 cup (75 g) cocoa powder;

  • 2 tsp baking powder, heaped;

  • ¼ cup (50 ml) fresh orange, or lemon, juice;

  • ¼ cup (50 ml) sunflowerseeds oil;

  • 1 + ½ cup (380 ml) milk (almond milk is recommended, as it's deicate flavour goes well with cocoa powder, but also soy or rice milk will make the trick);

  • A pinch of salt.

  1. Preheat the oven to 350 °F (180 °C);

  2. In a large bowl, mix all the dry ingredients: flour, sugar, cocoa and baking powder, and the pinch of salt. There is no need to sift, but if you decide to, it's even better!

  3. Separately mix the liquids together: orange juice, oil and milk;

  4. Add the wet to the dry ingredients, mixing with a whisk until everything is well incorporated and the batter is homogeneous;

  5. Pour the batter into a loaf pan lined with parchment paper, or grease, for about 50 minutes. Do the toothpick test: if it comes out clean, the cake is ready.


This chocolate plumcake will keep well up to 3 days at room temperature, covered with a lid. Anyway, this plumcake won't last very long :)

Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages

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