Plumcake with coconut sugar

Plumcake with coconut sugar

Can a sweet be genuine and light? It would seem, by definition, no but it’s not quite so. Today we present an integral Plumcake, with wholemeal sugar of coconut (a sugar with a low glycemic index) made greedy by the drops of dark chocolate. Really easy to prepare will not dent your line nor leave you any sense of guilt. Perfect for breakfast as well as for the snack of adults and children. Let’s see what we need to prepare it.


4 eggs at room temperature
200 grams of wholemeal flour
180 grams of full-length coconut sugar
90 ml soy bean oil
1 sachet of yeast for sweets
60 grams of dark chocolate chips


We start the preparation of the Plumcake with coconut sugar by breaking the eggs in a boule, add the sugar and assemble the mixture until the volume is doubled. Add the oil and continue to work the dough with the whip.

We add, little at a time, the flour and the yeast without ever ceasing to work the dough with the whip. Sprinkle the chocolate drops slightly with the flour to avoid that they are located only on the bottom then add them to the other ingredients. We cover a mould to plumcake with wet paper and well wrung out then versiamoci inside the dough. We supply, in oven preheated to 180 °, for 50 ‘ about doing the test of the toothpick before turning it off.


Perfect for breakfast that for the snack of adults and children, kept in a closed container to ensure that it remains soft as freshly baked for three days.

Now try to prepare this dish and let us see it! Publish your photos on our Facebook page or on Twitter and Istagram using the hashtag #casacostantino!

Enjoy your meal!!!!!

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