Incredibly delicious gluten-free vegan decadent chocolate plum cake topped with creme fraiche and roasted plums.
Special thank you to Amore di Mona for sponsoring this post.
This Chocolate Plum Cake is one of those recipes you absolutely have to try, it’s that amazing. It makes me so happy when a recipe comes this beautifully together. The combination of the three elements – rich chocolate plum cake topped with creme fraiche and roasted plums are a match made in heaven.
You can just bake the chocolate plum cake and it is a wonderful cake, but going the extra mile and adding some juicy roasted plums and creme fraiche takes this recipe to a whole new level. I’ve used two different plum varieties here, smaller Victoria plums in the cake and round red plums for roasting.
If you can’t find a vegan creme fraiche you could use vegan whipped creme, but the sour flavor goes so well with the plums and chocolate that I strongly recommend it. Use a high-quality dark vegan chocolate in the recipe for the best results, I’ve used Amore di Mona lovely vegan chocolate.
You can serve this cake in different ways, warm with warm roasted plums on top and chilled creme fraiche on the side or leave to cool the cake completely and then frost with creme fraiche and top with cooled roasted plums. I was toying with the idea to drizzle some chocolate sauce on top too but then I decided to go with a few chocolate shards.
Chocolate Plum Cake (vegan & gluten-free)
Incredibly delicious gluten-free vegan decadent chocolate plum cake topped with creme fraiche and roasted plums.
Ingredients
- 1/2 cup brown rice flour (70 grams)
- 1/4 cup teff flour (35 grams)
- 1/2 cup sunflower seeds (70 grams), ground into flour consistency
- 1/4 cup tapioca flour (30 grams)
- 1/2 cup rapadura sugar (75 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- pinch sea salt
- 3 tablespoons ground flaxseed + 9 tablespoons water
- 1/3 cup olive oil (80 ml)
- 1/3 cup plant milk (80 ml)
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 5.3-ounce dark vegan chocolate (150 grams)
- 4-5 plums, halved and stoned
Roasted plums:
- 4-5 plums, halved and stoned
- 1 tablespoon maple syrup
- 2 tablespoons orange juice
- 1/4 teaspoon cinnamon
Topping:
- 3/4 cup vegan creme fraiche (180 ml)
- roasted plums
- chocolate shards
Instructions
- Preheat the oven to 350 °F (180°C)
- Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.
- Grease and line the base and dust the sides of the 8" round cake spring from baking tin.
- In a large bowl whisk together brown rice flour, teff flour, ground sunflower seeds, tapioca flour, sugar, baking powder, bicarbonate of soda and salt.
- In a small bowl whisk together flax eggs, olive oil, plant milk of your choice, apple cider vinegar and vanilla.
- Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler.
- Add the wet mix to the dry mix and mix until well combined. Fold in the melted chocolate.
- Spoon the mixture into the cake tin and level out the surface. Arrange halved plums onto the top and gently press in.
- Bake for about 30 minutes or until a cocktail stick comes out with just few crumbs left on.
- Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
- To make roasted plums place halved and stoned plums cut size up onto a baking dish. Brush tops with maple syrup and dust with cinnamon. Drizzle orange juice onto the base. Bake for 25 to 30 minutes in the oven at 350 °F (180 °C) until plums are soft but still keep their shape.
- You can serve this cake in different ways, warm with warm roasted plums on top and chilled creme fraiche on the side or frosted with creme fraiche and topped with cooled roasted plums.
- Once the cake is completely cooled generously spread with some creme fraiche, arrange cooled roasted plums on top and drizzle with some of the plum syrup. Finish with few chocolate shards.
- Serve immediately.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 546Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 33mgSodium: 819mgCarbohydrates: 62gFiber: 5gSugar: 32gProtein: 8g
Hi there. I cannot get teff flour where we live so was wondering what I can substitute this with? Could I use buckwheat or sorghum for exampele? Looking forward to trying this recipe out!
Harsha from Malaysia
Hi Harsha, you can happily replace it with buckwheat flour, it’s very similar to teff in a gluten-free mix. Sorghum would be fine too. Hope you like the recipe :)
Where do you find vegan creme fraiche?