Plum and coconut cake

Ingredients for 1 servings:

• 100 g buckwheat, ground
• 100 g corn, ground
• 1 tsp dry yeast
• 50 g margarine
• 1 pinch(s) of salt, sugar
• 200 ml natural soy drink
• 400 g plum(s) (pitted)
• 400 g tofu, plain
• 14 cl schnapps (plum brandy)
• 500 ml natural soy drink
• 200 g coconut, grated
• 1 pinch of salt
• 200 g sugar
• 1 tsp, leveled baking powder
• 200 g corn, ground
• 450 g plum(s) (pitted)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, vegan

26 cm Æ baking tin lined with baking paper Base: 100 g buckwheat, 100 g corn, 1 tsp yeast, 50 g margarine, 1 pinch each of salt and sugar, 200 ml natural soy milk, mix together. Place in a ring tin lined with baking paper, spread the dough with a wet tablespoon, cover with a damp cloth, and let rise for about 30 minutes at warm room temperature. Stick the pitted plums into the dough, cut side up. Filling: Crumble the tofu a little, put it in a blender with the plum brandy, mix until smooth. If there isn’t enough, add the soy milk, mix well, pour into a mixing bowl, add the soy milk and coconut flakes and mix. Combine the cornstarch, salt, sugar, and baking powder and slowly add to the liquid. Stir on medium speed for about 3 minutes. Pour the finished mixture onto the dough base with the plums, moving the pan back and forth to ensure the batter reaches the surface. Topping: Place the pitted plums, cut-side down, on the dough, pressing in a little if necessary. Bake in a cold oven at approximately 140°C (convection oven) for about 90 minutes. Check the pin for a firmer crust. My own recipe.