Valentine’s Day Plumcake
How do you make a plumcake with a surprise heart inside?
Prepare a batter by mixing flour, almonds, sugar, spices, and coconut oil. Pour one third of the mixture into a loaf pan. Place a compact row of hearts cut from a previously baked red sponge cake in the center. Cover with the remaining batter and bake at 180°C for 40 minutes.
This is an incredibly versatile recipe. I make it several times a year because the inner shape can be changed; for example, instead of a heart, we can make a star and use red inside and green outside for Christmas. In short, we can let our imagination run free and adapt it to our event. Tasty and beautiful, it is made in two parts: we need to have the Swiss roll or rolled sponge base ready, and then we combine it with the plumcake.
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Servings: For a 25 cm x 10 cm plumcake
Ingredients
- 1 red vegan Swiss roll or rolled sponge base
- 1 heart-shaped cookie cutter, 6 cm x 4 cm x 3 cm high, or a star shape or whichever shape you prefer, but with similar proportions.
- 330 g white or semi-whole spelt flour, or type 2 wheat flour if you do not have it
- 60 g skin-on almonds or almond flour
- 16 g baking powder or instant cake yeast
- 170 g cane sugar
- Pinch of cinnamon
- 90 ml melted coconut oil
- 360 ml unsweetened almond, rice, or coconut plant-based drink
Instructions
Warm the almonds in a pan for a few minutes, let them cool, and place them in a hand blender or food processor.
Blend them until you obtain a flour. If you have almond flour, skip these two steps.
Sift the flour and baking powder into a medium bowl.
Add the sugar, ground almonds or almond flour, and cinnamon to the dry ingredients, and mix well.
In a large bowl, pour in the melted coconut oil and the plant-based drink, and stir well. Gradually add this mixture to the bowl with the dry ingredients. Set aside.
Take the rolled sponge or Swiss roll base and the cookie cutter.
Cut out as many shapes as possible. Eat the remaining scraps with a cup of your favorite drink—nothing gets wasted. Store them in a tin or an airtight glass container with a lid.
Line the plumcake mold with parchment paper; you can wet it well so it fits perfectly. Pour in one third of the plumcake mixture.
Place the hearts on the base in a row, very close to one another and well aligned, as if they were a single piece.
Begin preheating the oven to 180°C (350°F). Gently and gradually cover the hearts with the remaining mixture.
Level the mixture well with a spatula. Once the oven reaches temperature, bake for about 40 minutes. Perform the toothpick test to check for doneness.
Enjoy your meal!
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- 1 red vegan Swiss roll or rolled sponge base
- 1 heart-shaped cookie cutter, 6 cm x 4 cm x 3 cm high, or a star shape or whichever shape you prefer, but with similar proportions.
- 330 g white or semi-whole spelt flour, or type 2 wheat flour if you do not have it
- 60 g skin-on almonds or almond flour
- 16 g baking powder or instant cake yeast
- 170 g cane sugar
- Pinch of cinnamon
- 90 ml melted coconut oil
- 360 ml unsweetened almond, rice, or coconut plant-based drink