Vegan Plum Cake Recipe

This is a deliciously warming and indulging cake. It has a delicate spice because of the ginger and a sharpness from the plums. The cake is filled with crunchy and rich chocolate chips and is perfect as an afternoon delight with coffee or tea or served warmed up with some ice cream.

5 from 1 vote

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Ingredients

200 g organic plain flour
1 tsp baking powder
1.5 tsp baking soda
150 g organic coconut oil
100 g organic coconut sugar
1/4 cup aquafaba- water from tinned chickpeas
4-6 ripe organic plums
1/4 cup organic crystalised ginger
1/2 cup organic chocolate chips

Instructions

Combine the melted coconut oil, sugar and aquafaba. Whisk well until combined.
In a large bowl mix the flour, baking powder and baking soda.
Combine wet mixture with flour using a spatula, add chocolate chips and chopped ginger.
To make fan-shaped plums, simply cut them in halves, remove the stone, place them on the chopping board. Use a really sharp knife cut each half nearly all the way through, ensuring they hold together.
Line a round baking tin with grease proof paper (diameter 20cm). Pour the mixture in, and place the plums on top.
Bake at 180 degrees for approx. 45 min, check with a toothpick - if it comes out dry, the cake is ready.

Notes

Aquafaba acts as an egg and makes the cake really moist and delicious. You can substitute it with 200ml of sparkling water, but its most effective using chickpea water.

TOP TIP- each time you open a tin of chickpeas, reserve the water and keep it in a jar in the fridge. It lasts forever and will be useful in making pancakes, cakes and vegan mayo.