The weather has turned and there is the slight scent of fall in the air. Goody, this means more baking in the Keen Kitchen!
I love plum cake. My Oma frequently serves a delightful version: Dense white cake topped with tart-sweet black plums and served with a dollop of vanilla flavoured whipped cream. Yum. Well, after Jack picked a bunch of plums off the tree in our yard, I immediately envisioned cakes, cakes, and more cakes. And maybe a crumble for good measure.
A lesson learned: when you start craving any sort of baked good, but need to veganize it and make it gluten-free, turn to Karina, the Gluten-Free Goddess. I know I have said this before, but it is worth repeating. The woman is a magician in the kitchen. So, I decided to not do my usual mucking around ingredient-switching thing and stuck pretty much religiously to her recipe for Gluten-free Peach Cake, using plums instead. As for the whipped cream, I served this with So Delicious Vanilla Bean Coconut Ice Cream instead. It was also pretty spectacular served unadorned. It is the super moist, dense, sweet but not overly so, cake that I desired and it suited the tart plums perfectly. I will definitely be making a few more of these with the many plums I have left over.
Anyone want to come over for coffee and a slice or two of plum cake?
As previously mentioned, I followed Karina’s recipe almost to a T. As such, I do not really feel comfortable rewriting her recipe. Please refer to her amazing recipe here.
Here’s what I did differently:
- I used plums instead of peaches.
- I mixed brown and white organic cane sugar because I didn’t have light brown sugar.
- I used tapioca starch instead of potato starch.
- I used virgin coconut oil instead of olive oil or shortening. I realize that coconut oil is high in saturated fat, but I love the butter-like texture and light coconut flavour it gives baked goods.
- I used millet flour instead of buckwheat flour because I didn’t want a grainy cake.
- I used light soy milk instead of peach juice.
- I omitted the nutmeg because I don’t have any and am still not certain if those with nut allergies can have it. Can anyone help me with this?
- I used apple cider vinegar for the “light tasting” vinegar.