• Cristiana

Vegan Lemon Plumcake

Hell yeah babe!

It's the weekend. Third of the quarantine here in norther Italy.

Normally, back in the days, my weekends were focused on my irrepressible need to find something to do, at all costs. So I stressed Matt all the time to think a new place to go, new town to visit, this or that shop I never walked into, that supermarket we really really really would find something really really really cute to decorate our house...

But now, no more shops to go, no more wandering around the town, no even more visits to family and friends.

It's just us.

And the Cabbages, of course.

So I woke up this morning, and all I thought about, was... "How the heck am I supposed to occupy my sunday morning, since I cleaned up every cm of this tremendously lovely house?!?!?"

Well, my eyes just laid down on the lemons on the table, and a light bulb lit up in my mind...

Let's do it!

Preparing this plumcake is really easy. A piece of cake, I'd say.

  1. Firstly, preheat the oven to 180°C / 350°F.

  2. Then, all you've got to do is mixing together the dry ingredients in one bowl, do the same with the wet in another, and combine them with a wooden spoon, a Marisa*, or a whisk (recommended). I strongly suggest to stir the two part slowly a little at at time, to prevent lumps from forming.

  3. Butter (with a plant based one if you have) a tin or place a strip of baking paper.

  4. Pour the mixture into the tin, and place it into the preheated oven for 50-55 minutes, until you notice a delicious brown "crack" that cross all the way along the plumcaked. I always insert a toothpick into the cake right before to turn off the oven. If it comes out clean, it's ready.

*Did you know we italian call the rubber spatula "Marisa"? It's a woman name! Strange, isn't it? Don't ask my why! :)

  • 180 gr / 1½ cup manitoba flour or all-purpose flour (I used manitoba);

  • 130 gr / a bit less then ¾ cup brown cane or coconut sugar (I used brown cane);

  • 70 ml / ⅓ cup coconut or sunflower seed oil (I used coconut);

  • 130 ml / ½ cup plant based milk (I used rice but any kind works fine, yet you could use cow milk for a non-vegan version);

  • 60 ml / About the juice of 2 lemons;

  • 2 lemons zest;

  • 1½ tsp baking powder;

  • ½ tsp baking soda;

  • 100 gr / 1 cup almond flour (I just minced the almonds, cause I didn't have the flour :P).

For the final icing part, stir together ¾ cup icing sugar with the juice of half a lemon until perfectly combined. I also added some pistachios for decorating, it's up to you. I think they are matchy -matchy with the tast of lemon.

Here's the link to my Instagram post.

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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