(refined sugar free, gluten free, dairy free)
This cake worked a charm first time! A happy omen, I feel. It avoids refined sugar, and has a substantial whack of protein and good fat with the use of ground almonds, coconut flour, and coconut oil at its base. The use of coconut also perfumes the cake and lends a natural sweetness, which is offset by the tartness of the fresh plums beautifully. Feel free to use any fruit, adapting to what’s season, or in your fruit bowl!
The perfect teatime treat all round.
200g ground almonds
50g coconut flour
1 teaspoon of baking powder
pinch of salt
pinch of cinnamon
juice & zest of 1 lemon
tiny splash of vanilla extract
160g coconut oil, melted
8 ripe plums
handful of flaked almonds
Preheat a fan oven to 160°.
In one mixing bowl combine the dry ingredients (those at the top of the list, sieving the coconut flour and the baking powder).
In another mixing bowl or large measuring jug, whisk together the wet ingredients (those in the middle).
De-stone the plums and cut into sixths, or so.
Line a 20cm by 20cm cake tin, or equivalent, with parchment paper.
Whisk the wet ingredients into the dry ingredients.
Pour the cake mix into the lined tin, and scatter the chopped plums and the flaked almonds over the top, perhaps pushing a little to submerge ever so slightly.
Bake in a preheated oven for 20-22 minutes. The cake is cooked when a skewer come out more or less clean – I would err on the side of caution, allowing the cake to be two minutes under baked rather than over baked, as it can dry out rather easily.
Allow to cool before enjoying with a cup of tea, or with a dollop of creme fraiche or yogurt as a healthy pudding.