Cinnamon & plumCinnamon and plum is such a perfect combination. And the plum juice I used is actually the water from the defrosted plums. But in case you use fresh fruit you can also buy the juice (or make yourself). The plums, juice and the coconut milk make this plum cake really moist and juicy. It is sooo yumm! It didn’t last long in our house. I also made a muffin version out of it. With the same dough, but instead of a loaf I used a muffin baking tray and made 12 muffins out of it. The baking time is just 20 minutes in this case, and the muffins are really delicious and I kids will love them.
Cake for breakfast?I would say this cake could even be eaten for breakfast. With a big dollop of coconut or almond yoghurt. Almond or hazelnut butter would also be nice toppings. This juicy plum cake can be kept in the fridge for at least 1 week. If you want to keep it longer I recommend to freeze it. Are you more of a chocolate-cake lover? Then try my speedy almond-butter-chocolate mugcake or this chocolate-coconut marble cake, both soo good and perfect for a chocaholic (like I am 🙂 ) Feel free to share this recipe with your friends & family by clicking the corresponding button of your preferred social media channel.
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APPLE CIDER VINEGAR