This Chocolate Plum Cake, created by the amazing London, England based Chef Hana, is one of those recipes according to her that "you absolutely have to try, it’s that amazing." The combination of the three elements – rich chocolate plum cake topped with creme fraiche and roasted plums are a match made in heaven. And yes, it is vegan, gluten, soy & nut free.
You can just bake the chocolate plum cake and it is a wonderful cake, but going the extra mile and adding some juicy roasted plums and creme fraiche takes this recipe to a whole new level. I’ve used two different plum varieties here, smaller Victoria plums in the cake and round red plums for roasting.
If you can’t find a vegan creme fraiche you could use vegan whipped creme, but the sour flavour goes so well with the plums and chocolate that I strongly recommend it. Use a high-quality dark vegan chocolate in the recipe for the best results, I’ve used Amore di Mona lovely vegan chocolate.
You can serve this cake in different ways, warm with warm roasted plums on top and chilled creme fraiche on the side or leave to cool the cake completely and then frost with creme fraiche and top with cooled roasted plums. I was toying with the idea to drizzle some chocolate sauce on top too but then I decided to go with a few chocolate shards.
70 g brown rice flour (1/2 cup)
35 g teff flour (1/4 cup)
70 g sunflower seeds (1/2 cup), ground into flour consistency
30 g tapioca flour (1/4 cup)
75 g rapadura sugar (1/2 cup)
1 tsp. baking powder
1 tsp. bicarbonate of soda
pinch sea salt
3 tbsp. ground flaxseed + 9tbsp water
80 ml olive oil (1/3 cup)
80 ml plant milk (1/3 cup)
2 tsp. apple cider vinegar
1 tsp. vanilla extract
1 50 g dark vegan chocolate (5.3oz) I've used Amore di Mona
4-5 plums, halved and stoned
Preheat the oven to 180°C (350°F)
Mix 3 tbsp. ground flaxseed with 9 tbsp. water and set aside to thicken.
Grease and line the base and dust the sides of 8" round cake spring form baking tin.
In a large bowl whisk together brown rice flour, teff flour, ground sunflower seeds, tapioca flour, sugar, baking powder, bicarbonate of soda and salt.
In a small bowl whisk together flax eggs, olive oil, plant milk of your choice, apple cider vinegar and vanilla.
Roughly chop the chocolate, place into heat proof bowl and gently melt in a double boiler.
Add the wet mix to the dry mix and mix until well combined. Fold in the melted chocolate.
Spoon the mixture into the cake tin and level out the surface. Arrange halved plums onto the top and gently press in.
Bake for about 30 minutes or until a cocktail stick comes out with just few crumbs left on.
Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
To make roasted plums place halved and stoned plums cut size up onto a baking dish. Brush tops with maple syrup and dust with cinnamon. Drizzle orange juice onto the base. Bake for 25 to 30 minutes in the oven on 180°C (350°F) until plums are soft but still keep their shape.
You can serve this cake in different ways, warm with warm roasted plums on top and chilled creme fraiche on the side or frosted with creme fraiche and topped with cooled roasted plums.
Once the cake is completely cooled generously spread with some creme fraiche, arrange cooled roasted plums on top and drizzle with some of the plum syrup. Finish with few chocolate shards.