Red plums have just started hitting the markets, and I’m so excited! I love plums- they’re so sweet and refreshing, and full of vitamin C, fiber and help with the absorption of iron. They’re brought out in this simple, sweet cake made with coconut and oat flours, white chia seeds, coconut cream and date syrup. This cake is great for an end to a special dinner, or just to have on hand for mid-afternoon snacking (one of my favourite past times on a lazy day!).  

By pureeing the plums, I’m able to add plummy flavour throughout the cake, as well as sweetness and moisture. When purchasing plums, try to find soft, ripe, fragrant plums so that you’ll benefit from the sweetness as much as possible! For a richer plum taste, feel free to use a bit of plum powder as well- exactly as it sounds, it’s a powder made from pulverized plums. It’s sweet, and has a strong plum flavour. Of course, I like my cakes to be sweet (it isn’t a muffin, after all!), so I also added a fair bit of rice syrup. Date syrup would work just as well in this recipe. Coconut cream helps the cake retain its moisture, and adds a bit of fat into the mix. I love coconut, so I’m happy to use it any chance I get!

While eating clean is extremely important- as you all know, I’m a huge advocate of healthy living- it’s always necessary to reward yourself every now and then. Eat well to live well!  

Print
Plum Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 


Course: Breakfast, Dessert
Ingredients
  • 1 cup coconut flour
  • 1 tbsp hemp seeds
  • 1/2 cup oat flour
  • 2 tbsp potato starch
  • 2 tsp baking powder
  • 1 tsp Himalayan pink salt
  • 2 tbsp coconut cream
  • 4 tbsp coconut oil (melted)
  • 3 tbsp chia seeds (I used white chia)
  • 1/2 cup water to soak chia seeds
  • 3 plums - make a purée
  • 1 tbsp plum powder for richer taste (optional)
  • 5 tbsp rice syrup or date syrup
  • 1 tsp ground cinnamon
  • 4-5 plums to place at the top of the cake
Instructions
  1. 1. Preheat oven to 185C (370F)


    2. Mix all ingredients together.


    3. Grease a cake pan with coconut oil. Pour the batter in evenly.


    4. Slice the remaining plums, and press gently into the batter.


    5. Bake for 30 minutes, until soft and springy.


    6. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue to cook at 10 minute intervals. 


Leave a Reply

%d bloggers like this: