Juicy Plum Cake with Cinnamon (vegan, gf)
This plum cake is so fabolously juicy and is spiced with cinnamon The recipe is perfect for using over-ripe juicy plums. Easy to make, vegan, and gluten-free. So nice with a cup of coffee or for afternoon tea.
Servings
Prep Time
1
loaf
35
minutes
Cook Time
50
minutes
Servings
Prep Time
1
loaf
35
minutes
Cook Time
50
minutes
Ingredients
1.5
cups
flour
your choice
3/4
cups
dessicated coconut
1/2
cup
coconut sugar
1
tbsp
chiaseeds
1
tbsp
crushed flaxseeds
1/2
cup
coconut oil
1
banana
use a large banana
1
tsp
vanilla extract
1
pinch
salt
2
tbsp
cinnamon
1
cup
plums
plus 2-3 plums more for decoration on top
1/2
cup
coconut milk
1
tsp
baking soda
1
tsp
baking powder
1
tsp
apple cider vinegar
Instructions
Preheat your oven to 180ºC.
Mix chiaseeds and flaxseeds with 6 tbsp of water and set aside.
Mix all dry ingredients except baking soda & powder in a big bowl.
Cut the plums into small pieces.
Add all of the wet ingredients (except apple cider vinegar), the flax/chiaseeds jelly and also the plums to the bowl and mix.
Add baking soda and baking powder & drop the apple cider vinegar on top so it bubbles.
Then mix carefully just enough that everything is well mixed. Don’t mix too much, otherwise the cake won’t raise.
Transfer the dough into a cake/loaf baking tin.
Place a few plum halves on top of the cake and bake during 50-60 minutes, depending on your oven.
Recipe Notes
You can perfectly freeze this cake. I usually cut the cake into portions and then freeze them.
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