Spiced plum cake

Such a speedy, light and tasty afternoon tea cake.

My kids absolutely demolished it!

  • 225g stewed/tinned plums (drained from their juices)
  • 50g Nuttelex/vegan butter/tasteless coconut oil, melted
  • 160g milk of choice
  • 1 medium overripe banana
  • 4 tbsp maple syrup/coconut sugar
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 cups spelt flour OR 1 1/2 cups GF flour mix plus 1/4 cup hazelnut/seed meal
  • 2.5 tsp GF baking powder
  • pinch Himilayan salt
  • 1 tbsp coconut sugar

Into your blender/processor/nutribullet/thermo cooker place the plum, banana, Nuttelex, vanilla, milk and syrup. Blitz until smooth (Speed 7, 10 seconds)

In a separate bowl, whisk together the baking powder, salt, spices and flour (and almond/seed meal if using).

Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Pour into a greased baking tin and sprinkle with coconut sugar.

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Place into preheated moderate oven and bake for about 45 minutes or until an inserted skewer comes out clean. Allow to cool for a few minutes before transferring to a wire rack.

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P.S. This one works really nicely if you replace the plums with equal weights of apricots or peaches and switch the ratio of ginger to cinnamon (so 1 tsp of ginger and 1/2 of cinnamon) – you can find it in an Apricot Muffin form here

Enjoy 🙂

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