Last week I saw that a person I follow on Instagram (@corredor_patata) had prepared a bundt cake with candied ginger. I had never heard of candied ginger but, with how much I like ginger, that sounded very, very good to me. Said and done, I went to buy the candied ginger (I had to go to a specialized store) and I started to prepare the vegan plum cake that you have below.
As a result, I think I have obtained a very balanced sponge cake, with a good contrast between the sweetness of the candied ginger and the toasted panela. The walnuts and orange zest also add other nuances of a bitter type that are wonderful. The truth is that this vegan plum cake has been a great success. I hope you are encouraged to prepare it because it really turns out very well. The people who have tried it have been amazed when I have told them that it did not have an egg. And it is not necessary to use any products of animal origin to bake good cakes and biscuits!
- 225 gr. of flour
- 45 gr. cornstarch
- 150 gr. of whole cane sugar (panela)
- 4 gr. Royal Yeast Powder
- 8 gr. of baking soda
- 1 pinch of salt
- 210 ml. of oat milk
- 150 ml. of sunflower oil
- 50 gr. of nuts
- 50 gr. of candied ginger
- 50 ml. of orange juice
- 200 gr. of icing sugar
- Preheat the oven to 180º
- Sift the flour with the cornstarch, baking soda, yeast and salt. Add the panela.
- Little by little add the liquids (oat milk and oil) to the flour mixture. Mix until there are no lumps.
- Using a knife, cut the walnuts into two or three pieces and the candied ginger into small pieces of no more than 1 cm. Add it to the dough and mix lightly.
- Grease the mold with a little oil and pour the dough.
- Bake at 180º for 50 minutes or until a toothpick inserted comes out clean.