Try this vegan blueberry and raspberry plumcake, a soft Italian treat!

Plumcake vegano ai mirtilli e lamponi

This Vegan Blueberry and Raspberry Plumcake is a soft and fragrant Italian dessert that will make your breakfast or snack special! Made without eggs and butter, it features a tender dough with oat milk, enriched with fresh berries and a hint of lemon zest.

Enhancing this recipe is a creamy vegan white chocolate ganache, perfect for decorating the plumcake and turning it into a simple yet impressive dessert.

This plumcake is ideal not only for those following a plant-based diet but also for anyone looking for light and genuine sweets. Easy to make, try it now and let us know if you enjoyed it!

Don’t miss other delicious vegan recipes for plumcakes and cakes:

• Egg-free Plumcake
• Butter-free Banana Bread
• Vegan Raspberry Cake
• Vegan Apple Cake
• Vegan Chocolate Cake
• Water Cake

Ingredients

• 200g all-purpose flour
• 100g sugar
• 100ml oat milk
• 50ml vegetable oil
• 1 tsp baking powder
• 1 lemon, zest
• 100g blueberries
• 100g raspberries
• Vegan white chocolate ganache

Instructions

1. Preheat the oven to 180°C (350°F). Grease a loaf pan.
2. In a bowl, mix flour, sugar, and baking powder.
3. Add oat milk, vegetable oil, and lemon zest. Stir until smooth.
4. Gently fold in blueberries and raspberries.
5. Pour the mixture into the prepared loaf pan.
6. Bake for 40-45 minutes or until a toothpick comes out clean.
7. Let it cool before topping with vegan white chocolate ganache.

Enjoy this delightful Italian vegan plumcake!

Total Time: 60 min

Cuisine: Italian