This is more of a pudding than a cake, but it is based on a recipe for cake that I devised to for my vegan, gluten and refined sugar free diet. I used a little more sugar than normal in this recipe to counterbalance the tartness of the plums and greengages. It is a really nice, comforting pud, great with a little vegan cream but equally good on its own.
Ingredients
- 100g of coconut oil (in the heat of summer this will be liquid, in winter you may need to warm it over a saucepan of hot water as it works better liquid)
- 200g of gluten free self-raising flour (or plain flour with a teaspoon of gf baking powder)
- 100g of coconut palm sugar
- 50 ml of maple syrup
- ±140ml of soya milk (or for a more creamy taste soya cream)
- 1 teaspoon of vanilla powder, paste or essence
- About a dozen plums
Method
- Cut plums, greengages (or any other fruit) in half and cover the bottom of a ceramic or glass baking dish
- Put the coconut oil in a mixing bowl
- Add in the flour, sugar and maple syrup
- Add most of the soya milk mixing until your mix reaches dropping consistency
- Leave the mix for a few minutes and you will find the flour absorbs moisture and the mix thickens
- Add a little more soya milk to, once again achieve dropping consistency
At a glance conversion
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