- banana or 150 g apple sauce
- 220 g flour
- 30 g raw cacao
- 70 g sugar
- 75 g oil
- 130 ml nutmilk
- 1 tbsp baking powder
- 1 tbsp apple vinegar
- 300-400 ml plant-based whip cream (soy, coconut,..)
- 2 cream stiffened
- 2 tbsp powdered sugar
- 100 g grated dark chocolate
- 200 g plums
- 50 g blueberries
- 2 tbsp maple syrup
- 1-2 tsp corn starch
Blend bananas with sugar, oil and milk. Add flour, cacao and baking powder to the banana mixture and pour the vinegar on the baking powder. Let react them for a few seconds. Than mix it short until everything is combinded. Fill the batter into a springform pan (18-20 cm). Bake for 20-30 minutes - 180°C/365°F. Cool down.
Cut the plums in half and put them into a little pan. Add blueberries, syrup and some spices of your choice and bring it to the boil. Cook for 7 minutes. Blend starch with less water and add it to the cooking plum mixture until thicken. Cool down.
Whip the cream with stiffener and sugar and than add the chocolate carefully.
Scoop out the top of the cake and cover the bottom with the plum filling. Add the whipped cream and form a little hill. Crumble the reaming cake and sprinkle it on the cream hill. Let rest in the fridge for at least 1 hour.
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