Plum Cake with Dark Chocolate & Hazelnuts

A moreish yet sophisticated cake with beautiful & seasonal plums paired with dark chocolate and roasted hazelnuts.


  • 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


  1. 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.
  2. In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, cardamom, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
  4. 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.
  5. 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!


*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

Looking for Something?