Plum Cake

by Edward Daniel
Caption of Plum Cake. Image by Edward Daniel (c).

Plum Cake is another one of my favourite recipes. I love how the plums enhance this cake and add fruitiness to it without being overpowering.

Caption of Plum Cake. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g millet
  • 75g quinoa
  • 65g raw unrefined cane sugar
  • 18g oats
  • 18g flaxseeds
  • 10g tapioca
  • 1tsp baking soda
  • Pinch of salt
  • 250g plums
  • 65ml olive oil
  • 100ml filtered water
  • 1tsp vanilla extract
  • 1/2 lime juice


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Line a cake tin (7- or 8-inch cake tin) with olive oil and baking paper and set to one side.
  3. Boil the kettle and soak the plums in boiling water for about three or four minutes. Once cooled work with the hands to remove the skin and the stones. Chop into small pieces and set to one side.
  4. In a food processor, grind the millet granules, quinoa, oats, unrefined cane sugar and flaxseeds. Place in a large mixing bowl with the tapioca, baking soda and salt. Use a spatula to combine.
  5. Add in the plums.
  6. Combine in the filtered water.
  7. Finally, add in the oil and vanilla extract.
  8. Dish into the cake tin.
  9. Bake in the oven for about 35 minutes until the crust turns into a light golden colour; with the first 20 minutes under cover of aluminium foil. Insert a skewer to test if it comes out clear to see if it is baked.
  10. Remove from heat and set to one side until cool.
  11. Top with icing of your choice, if preferred – and even some strawberry jam


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