Plum Cake with Dark Chocolate & Hazelnuts
A moreish yet sophisticated cake with beautiful & seasonal plums paired with dark chocolate and roasted hazelnuts.
- Yield: 8-10 servings 1x
Ingredients
Scale
- 100g / 3,5 oz oat flour
- 90g / 3,2 oz buckwheat flour
- 1,5 tbsp milled flax or chia seeds
- 2,25 tsp baking powder
- 1 tbsp baking soda
- A hearty pinch of salt
- 300ml / 1 cup plus 3 tbsp milk of choice
- 60g / 2,1 oz coconut sugar or other granulated sweetener
- 100g / 3,5 oz pitted dates (I peeled mine for looks)
- 60g / 2,1 oz nut or seed butter
- 1 tbsp white balsamic vinegar*
- 1 tsp vanilla extract
- 75g / 2,6 oz dark chocolate, roughly chopped or chips
- 2 handfuls hazelnuts halved
- Approx. 200g / 7 oz plums, in 2,5 cm / 1 inch thick slices
Instructions
- Preheat the oven to 150ºC / 300ºF, prepare and grease a baking pan. My pan had a diameter of 18cm / 7 inches which yielded a thick and nice cake. If you use a bigger pan you can bake the cake at 160ºC / 320ºF and adjust the baking time.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, cardamom, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Do the following steps as quickly as possible. Add the wet to the dry and mix until just combined. Fold in half of the chocolate and hazelnuts.
- Transfer to the cake pan, decorate with the sliced plum as well as the remaining chocolate and hazelnuts. Slightly press them into the batter. Bake for 45-50 minutes or until a toothpick uns clean. Take out, let cool, serve, and enjoy!
Notes
*You can probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.
Keywords: Plum cake, vegan, healthy, gluten free, summer dessert, prunes, dark chocolate, hazelnuts