Veggie plumcake


(for 4 people)
270 g of wholemeal flour
80 g of brown sugar
1/2 of baking powder (cream of tartar)
Half of a lemon zest ⁠
A pinch of salt
Vanilla to taste
125 g of fresh blueberries
1/2 apple in small cubes
270 ml of Bio Buckwheat Drink
60 ml of sunflower oil ⁠
Half lemon juice
1 teaspoon of apple vinegar ⁠

Made with


Put the dry ingredients in a bowl – flour, sugar, baking powder, salt, vanilla and lemon zest and mix altogether. Cut 1/2 apple into small cubes. In another bowl put the liquid ingredients – the Bio Buckwheat Drink, the lemon juice, apple vinegar and oil and leave it for 5 min.
Pour the liquid ingredients into the bowl with the dry ingredients, add the apple cubes and washed blueberries. Mix to combine all the ingredients. Pour the mixture into a plumcake mould.
Bake at 180 °C for about 45 min (#do toothpick test).
When cooked, let it cool down.