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Vegan Plum Cake

Fruity, nutty and so light and fluffy. This healthier vegan cake is loaded with flavor, healthy fats and fiber. It’s whole-grain, refined sugar-free, dairy-free and egg-free.
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Servings 1

Ingredients
  

DRY:

  • 1 ¾ cups whole wheat pastry flour
  • ½ cup walnuts
  • 1 ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cardamom

WET:

  • 2 cups finely chopped plums
  • ⅓ cup coconut oil
  • ½ cup apple sauce
  • ½ cup coconut nectar or maple syrup
  • 1 tsp pure vanilla extract

TOP:

  • 4 – 5 medium plums, thinly sliced
  • Coconut oil

Instructions
 

  • Grease a 9” (23 cm) springform cake pan with a little coconut oil. Set aside.
  • Add chopped plums and coconut oil to a medium saucepan. Bring to a boil then lower the heat and simmer for 8 minutes. Let cool (this might take a while, but don’t place it in the fridge to speed up the process or the coconut oil will solidify).
  • In the meantime, toast the walnuts.
  • Preheat the oven to 350 °F / 175 °C.
  • Place walnuts on a baking sheet and bake for 8 – 10 minutes. Until golden and fragrant.
  • Place the walnuts in a food processor (or blender) and blend into a coarse flour consistency, some tiny walnut pieces are ok.
  • Combine whole wheat flour, ground walnuts, baking soda, baking powder, cinnamon, ginger and cardamom in a big bowl.
  • Once the plum-coconut oil mixture is at room temperature, mash the plums with a fork. Then add apple sauce, coconut nectar or maple syrup and vanilla extract. Stir to combine.
  • Add the wet mixture to the dry mixture and gently stir to combine.
  • Pour the cake batter into the prepared baking pan. Arrange the plum slices over the batter in large circles, gently pressing them into the batter. Brush the slices with a bit of coconut oil. Bake for 45 minutes or until you stick a knife and it comes out clean.
  • Allow the cake to cool down completely before slicing.
  • Enjoy this wholesome treat!

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