Vegan Plum Cake
Nutritional values
(Percentage of daily recommendation)
Calorie | 140 cal. | (7 %) | ||
Protein | 0.96 g | (1 %) | ||
Fat | 8.17 g | (7 %) | ||
Carbohydrates | 17.81 g | (12 %) | ||
Sugar added | 2.1 g | (8 %) | ||
Roughage | 1.97 g | (7 %) |
Vitamin A | 102.68 mg | (12,835 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 0.33 mg | (3 %) | ||
Vitamin B₁ | 0.04 mg | (4 %) | ||
Vitamin B₂ | 0.03 mg | (3 %) | ||
Niacin | 0.71 mg | (6 %) | ||
Vitamin B₆ | 0.04 mg | (3 %) | ||
Folate | 6.26 μg | (2 %) | ||
Pantothenic acid | 0.17 mg | (3 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 14.38 mg | (15 %) | ||
Potassium | 196.8 mg | (5 %) | ||
Calcium | 10.39 mg | (1 %) | ||
Magnesium | 8.82 mg | (3 %) | ||
Iron | 0.25 mg | (2 %) | ||
Zinc | 0.13 mg | (2 %) | ||
Saturated fatty acids | 1.21 g | |||
Cholesterol | 0 mg |
Ingredients
- For the cake
- 1 pinch salt
- 1 whole lemon (zested)
- 100 grams vegan Margarine
- vegan Margarine (for greasing the pan)
- Pastry flour (for the pan)
Preparation steps
Sift the flour into a bowl and make a well in the center. Add the yeast, 1 tablespoon of sugar and 4-5 tablespoons warm milk. Mix, cover and let rest for 15 minutes. Stir in the remaining milk, salt, lemon zest, remaining sugar and margarine. Knead to form a smooth dough (you may need to add a bit more flour or milk). Cover and let rise in a warm place for 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Grease the baking sheet with margarine and sprinkle with flour.
Transfer the dough to a floured surface and roll out to the size of the baking sheet. Place onto the baking sheet and roll the edges in slightly to form a small border.
Let rest for 15 minutes.
Rinse, halve and remove the pits from the plums. Arrange them onto the dough in an overlapping manner. Mix the cinnamon and sugar together and sprinkle evenly over the plums. Bake for 35-40 minutes. Remove from the oven and allow to cool slightly.
Whip the soy cream to stiff peaks and serve alongside the cake.