Black Forest Plum Cake - Version Two: Egg- & Dairy-Free
Ingredients
- 850 g can black doris plums or homemade plum preserves
- 1 cup ground hazelnuts or almonds
- 2 cups white flour - can use gluten-free flour
- ½ cup cocoa powder
- 4 tbsp ground flaxseeds
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 200 ml olive oil or neutral-tasting oil
- ¾ cup sugar
- ⅔ cup coconut milk drained from coconut cream*
- 2 tsps apple cider vinegar
- 1 tsp vanilla extract
Chocolate coconut Icing
- 400 g creamed coconut* about 2 x 400ml cans
- 2-3 tbsps maple syrup
- 3 tbsps cocoa powder
Instructions
- Make the cake following the method above.
Notes
*Creamed coconut is the thick creamy part of a can of coconut cream. Chill for several hours then scoop off the creamed coconut at the top of the can. Use the remaining liquid coconut milk in smoothies and curries, and in the cake recipe above.