Diet: Dairy Free, Gluten Free, Paleo, Pescatarian, Soy Free, Vegetarian
Serves: 8-10
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes

Description

A succulent cake with the sweet juices of plum and orange which really pack a moorish punch.

We always think gluten-free and dairy-free dessert options shouldn’t feel like a poor mans substitute, you shouldn’t be able to tell the difference, and you certainly can’t with this cake. It’s a real winner at a dinner party and we often accompany it a scoop of dairy-free ice cream.

Whilst being incredibly moist followed by the perfect plum arrangement that sits on top of the cake, your guests will be thinking that you went to a top bakery to buy it. Whether you’re new to baking or not, it’s hard to go wrong with this cake.

Ingredients

• 170g Coconut Oil (Plus extra to grease)
• 170g coconut sugar
• 3 eggs
• Grated zest of 1 orange
• 300g ground almonds
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp vanilla paste or extract
• 400g plums, sliced and quartered
• 1 tbsp maple syrup

Method

1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Cream the coconut oil and sugar together in a food processor.
3. Add the eggs one by one, mixing well each time, and stir in the orange zest.
4. In a bowl, mix the ground almonds, baking powder, bicarb and vanilla seeds together. Then pour this into the wet mixture and process.
5. Mix the plums with the maple syrup together in a bowl.
6. Grease the tin with butter or coconut oil and lay the glazed plums at the bottom, pour the batter over the top and bake for an hour.
7. Once baked, remove and tip upside down (the plums should sit at the top of the cake).