Cacao coconut plumcake to satisfy your sweet tooth.
This time I am not even trying this cacao coconut plumcake is healthy, light or whatever. It is just delicious. So I am even skipping the nutritional facts (spoiler: it is very fat!) and go directly to the recipe.
What you need for the cacao coconut plumcake
- 250gr of pastry flour (1$ for 1kg)
- 100gr of brown sugar (0.3$ for 1kg)
- 50/70gr of cacao powder (10$ for 400gr)
- 120ml of coconut oil (2$ for a bottle. You can use olive oil, but I prefer the coconut oil because it is more neutral)
- 250/300ml of coconut milk (1$ for 1litre)
- 1 tbsp of baking powder
- 1-2 flax-egg (1-2 tbsp of ground flaxseeds, 2-4 tbsp of water. Mix and let it rest for 5 minutes)
- 1/2 cup of crushed walnuts (optional. I didn’t use them but they would give some extra crunchiness)
- 1 shot of rum (optional)
How to prepare the cacao coconut plumcake
This recipe couldn’t be easier.
- Divide all the ingredients, except for the cacao and coconut milk, in two bowls. You will use one half to prepare the white mixture and one half for the brown mixture.
- Add to one bowl the cacao and a little bit less then half of the coconut milk. Mix until homogeneous.
- Add the rest of the coconut milk to the other part of the mixture and mix as well. This mixture should be slightly more liquid than the other one.
- Cover the loaf tin with baking parchment.
- Preheat the oven at 180/200ºC.
- Put the two mixtures in the loaf tin. I poured the brown one first, and the white one on the top.
- Bake for 20/25 minutes, until the middle will be dry. Check with a skewer.
- Let it cool down for 30 minutes before taking the plumcake out of the loaf tin.
As you can see this recipe is extremely simple and you can customize it as you prefer! Yummie!
PS: inspired by LaVeganaSiciliana.