Sweet juicy ripe Plum Cake infused with a touch of lemon baked in a pillowy moist millet and quinoa pastry.
Get those mouth enzymes salivating. As you picture heaven.
This dish will overthrow any belief that vegan food can’t be simple to put together.
Make this:
- When Aunt Bettie is popping over for a cuppa and you’re wanting her to focus on her tummy and not the cat down the road
- When you’ve freshly foraged plums at your local park and burdened with an abundance of fallen ripe plums
- When you’ve spotted plums at your local farmer’s market and fancy a nice bit of cake to go with your freshly brewed herbal tea
Plum Cake was inspired when cycling the streets of London. And, as I passed by a park, I heard a thud and literally, all these juicy plums were falling to the ground – as the wind rustled the trees. I returned later with a bag and collected enough to make this Plum Cake.
Plums are ripe in July. In China they are considered good luck and in Serbia are sacred. They can be found in hedges and scrubs.
Plum Cake is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High-speed blender
Oven
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 80g millet
- 70g quinoa
- 75g unrefined cane sugar
- 18g oats
- 18g flaxseeds
- 15g tapioca
- 1tsp baking soda
- Pinch of salt
- 250g plums, destoned
- 85ml olive oil
- 80ml filtered water
- 1tsp vanilla extract
- ½ lemon juice
Instructions
- Pre-heat the oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
- Line a cake tin (9-inch cake tin) with olive oil and parchment paper. Set to one side.
- If the plums are unripe remove the skin. If ripe don’t bother as it will add texture. 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.
- In a high-speed blender, grind the millet, quinoa, oats, sugar and flaxseeds. Place in a large mixing bowl with the tapioca, baking soda and salt. Use a spatula to combine.
- Toss in the plums. Combine well.
- Pour in the oil, filtered water and vanilla extract. Finally, squeeze in the lemon juice.
- Dish into the cake tin.
- 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.
- Remove from heat and set to one side until cool.
- Top with icing of your choice, if preferred – and even some strawberry jam.
