Plumcake with cashew eggnog


(for 4 people)
For the plum cakes:
290 g of flour
16 g of baking powder
2 bananas
120 g of maple syrup
120 g of Bio Rice Drink natural
40 g of oil
120 of candied fruit mix
1 pinch of salt
For the vegan eggnog:
1 banana
50 g of cashews
50 g of maple syrup
100 g of Bio Rice Drink natural
50 g of Soy Dessert Vanilla
2 tsp of Marsala

Made with


In a large bowl combine all dry ingredients. Mash the bananas with a fork and add the maple syrup, the rice drink and the oil. Add the mixture to the dry ingredients and mix with a spatula. Finally add the candied fruit.
Pour the mixture into oiled and floured molds, sprinkle with brown sugar and bake at 180 ° for about 18/20 minutes.

Combine all the ingredients for the vegan eggnog and blend until a creamy and velvety consistency is obtained.

Serve the plum-cakes with the vegan eggnog.