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!

For the cake:
  • 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
For the orange glaze:
  • 50 ml. of orange juice
  • 200 gr. of icing sugar
  1. Preheat the oven to 180º
  2. Sift the flour with the cornstarch, baking soda, yeast and salt. Add the panela.
  3. Little by little add the liquids (oat milk and oil) to the flour mixture. Mix until there are no lumps.
  4. 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.
  5. Grease the mold with a little oil and pour the dough.
  6. Bake at 180º for 50 minutes or until a toothpick inserted comes out clean.
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