Vegan plumcake with buckwheat flour, cherries and chocolate flakes

This article offers a complete recipe for a vegan plum cake with a rustic flavour: the combination of buckwheat flour, fresh cherries and dark chocolate flakes creates an ideal balance of flavor for a snack to accompany tea.

The indicative preparation times are: 15 minutes of preparation, 45 minutes of cooking and approximately 1 hour overall, with portions designed for 8 people. The author of the recipe is Sonia Maccagnola; the page was published 24 June 2026 and updated 11 June 2026.

Before starting, it is useful to have all the ingredients and tools at hand: a plum cake mold, baking paper, a large bowl for missaggio and a knife for pitting the cherries. This recipe uses completely vegetable ingredients such as seed oil and soy milk, to obtain a soft structure without eggs dairy products. Keep the cherries dry and very clean to prevent excess humidity from changing the consistency of the mixture.

Main ingredients and their role the recipe

The punto di partenza of this plum cake includes two flours, including buckwheat flour which gives a rustic fragranza and a light earthy note to the . Combining it with a more delicate flour (such as wheat flour a gluten-free flour depending your needs) helps balance the texture. The cane sugar sweetens without covering the flavors, while the yeast adds foam. Seed oil and soy milk replace the fats and liquids typical of traditional recipes, ensuring an elastic and soft dough. Finally, the cherries bring freshness and juiciness, the dark chocolate creates contrasts and the vanilla enriches the aromatic profile.

Step-by-step procedure: key steps for a perfect result

First wash the cherries, remove the stems and pit them: if they are very large, cut them half quarters to distribute them evenly the dough. Chop the dark chocolate into not too sottile flakes, so it will maintain a pleasant consistency after cooking. Per a bowl, sift the flours together with the yeast and add the brown sugar, vanilla and a pinch of salt; these dry elements must be mixed to obtain a uniform mixture and avoid lumps.

Dough formation and practical advice

Then add the seed oil and soy milk to the dry ingredients and mescolanza until you obtain a smooth mixture. Gently fold the chocolate flakes and cherries, keeping some aside for the final decoration. Pour the mixture into the plumcake mold lined with baking paper and level the surface. Decorate with the reserved cherries and chocolate flakes for an aesthetic effect and a delicious crust.

Cooking, cooling and variations

Cook the plumcake a preheated static oven at 180°C for about 45 minutes until the surface is golden and a toothpick inserted into the center comes out clean. Once removed from the oven, leave the plumcake to cool the mold for a few minutes, then transfer it to a cake rack to cool completely; this step prevents residual humidity from softening the punto di partenza too much. Slice only when it is cold to obtain clean, compact slices.

To customize the recipe, instead of chocolate you can use chopped almonds hazelnuts, which will add crunchiness and a toasted note. If you prefer a less sweet version, slightly veterano the amount of brown sugar; for those who are gluten intolerant you can choose a mixture of certified gluten-free flours while maintaining the proportion of liquids so as not to compromise the consistency.

This plum cake is ideal to be served at room temperature with a cup of tea coffee; it keeps well for 2-3 days well covered at room temperature, longer if stored the refrigerator. By preparing it following the steps indicated, you will obtain a rustic , moist the center and with pleasant crunchy taccuino coppia to the chocolate flakes and, if chosen, the chopped dried fruit.