Ingredients
300 g of type 1 flour
1 Veg Egg
150 g of Bio Soya Drink Natural
120 g of corn oil
80 g of brown sugar
120 g of chocolate drops
200 g of chopped nuts
12 g of baking powder
1 pinch of salt
Made with
Preparation
In a bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
Add the Veg Egg, Bio Soya Drink Natural, and oil, then mix until smooth and free of lumps.
Gently fold in the chocolate chips and nuts, reserving some for the topping.
Pour the batter into a plumcake mold lined with baking paper and sprinkle the remaining nuts and chocolate chips on top.
Bake at 165-170°C for about 45-50 minutes.
Let it cool before slicing and serving.
