Eggless savory plumcake: a recipe to try at home

Our recipe for making an excellent savory plumcake: healthy and tasty

AlexAugust 17, 2023

16 1 minute read

If you love savory pies, the savory plumcake without eggs is a great alternative: it’s a vegan and gluten-free version of this typical, usually sweet English dish. We are glad to share our plumcake recipe, with pumpkin and sage.

Contents

1 Eggless savory plumcake recipe
- 1.1 Ingredients
- 1.2 Preparation
2 More on this topic

Eggless savory plumcake recipe

For those who like vegetarian recipes, this eggless cavory plumcake is an excellent alternative.

Ingredients

You will need:

300 g zucchini
1/2 leek
6 leaves of sage
100 gr of buckwheat flour
70 gr of rice flour
100 gr of potato starch
2 tablespoons of pine nuts
2 tablespoons of linseed
15 gr of cream of tartar
1/2 teaspoon of bicarbonate
50 ml of extra virgin olive oil
250 ml of soy milk (or, alternatively, water)
1 teaspoon of apple vinegar (or lemon juice)

Preparation

Wash the leek and squash. Cut the former into thin rounds, the latter peel and dice. Wilt them in a pan with oil and salt, possibly pouring in a little water if they are too dry.
After they have finished cooking, let them cool.
Sift the powdered ingredients (buckwheat and rice flour, baking soda, cream of tartar and potato starch) then combine the spices (salt, pepper and chopped sage) along with the pine nuts.

savory plumcake

Mix soy milk and oil and pour them over the dry ingredients very slowly and stirring, so as not to form a lump.
Add the vegetables as well, mixing again, and finally a teaspoon of apple cider vinegar or some lemon juice.
Pour the mixture into the mold, which has already been dusted with rice flour.
Bake in a preheated oven at 170° for about 40 minutes and check the cooking using a toothpick: when it remains dry after inserting it into the plumcake, you can consider it finished cooking.

One final tip: enjoy this savory eggless pound cake the next day!