Spiced Plum Cake (vegan & gluten-free)
Serves: 9" cake
  • 100g ground hazelnuts (1 cup)
  • 70g brown rice flour (1/2 cup)
  • 70g buckwheat flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 50g desiccated coconut (1/2 cup)
  • 1½tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp cinnamon
  • ½tsp cardamom
  • ½tsp ginger
  • pinch sea salt
  • 100g coconut sugar (3/4 cup)
  • 3tbsp ground flaxseed + 9tbsp water
  • 120ml olive oil (1/2 cup)
  • 120ml almond milk (1/2 cup)
  • 1tbsp apple cider vinegar
  • Topping:
  • 5 medium to large plums, halved
  • 40g hazelnuts, chopped (1/3 cup)
  1. Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line the base and dust the sides of one 9" round springform baking tin.
  4. In a large bowl whisk together ground hazelnuts, brown rice flour, buckwheat flour, arrowroot, desiccated coconut, baking powder, bicarbonate of soda, cinnamon, cardamom, ginger, salt and sugar and set aside.
  5. In a small bowl whisk together flax eggs, olive oil, almond milk and apple cider vinegar.
  6. Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
  7. Spoon the mixture into your prepared tin and level out the surface.
  8. Gently press sliced plums onto the top, cut-side up and sprinkle with chopped hazelnuts.
  9. Bake for about 40-45 minutes or until a cocktail stick comes out clean.
  10. Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.
  11. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/spiced-plum-cake-vegan-gluten-free/