Blueberry vegan plumcakeis an easy and delicious dessert, suitable for everyone, from the oldest to the youngest. It is ideal for snacks with friends and for excellent family breakfasts. With a soft consistency, this dessert can be served alone or with a scoop of vanilla icecream.
• 300 g of type 0 flour
• 150 g of sugar (better cane sugar)
• 150 g of soy yogurt
• 20 g of corn starch
• 20 ml of corn oil
• 100 ml of soy milk
• 1 sachet of cream of tartar
• salt
• Whole Blueberries in Syrup Cascina San Cassiano
With the help of a blender, finely chop the sugar, add the soy milk, corn oil and finally the yogurt.
Pour the flour into a bowl, adding the yeast, cornstarch and a pinch of salt. Incorporate the liquid part of the recipeinto the bowl, taking care to mix well to avoidlumps.
Add 125g of blueberries in syrup, previously drained and mix with a spoon so as not to break the blueberries.
Pour the mixture into a plumcake pan and bake at 180 ° ventilated oven for about 35-40 minutes.
Cascina San Cassiano s.r.l.
Corso Piave, 182 – 12051 Alba (CN) ITALY
P.IVA 02657120040
Tel: +39 0173 282638
