As if I didn’t post enough cake recipes lately, I have to share another one with you today. I don’t know about you, but I could never bake/eat enough cake, so I will always find a good excuse to swing the kitchen spoon and try a new recipe. This time I had a pretty good excuse, since we still had ripe plums hanging on the tree. So what to do? Of course, bake a plum cake! 🙂
Most cakes that I bake lately are vegan, not only because it’s so animal friendly but also vegan cakes taste so darn good! Plus, I think everyone would agree that licking the spoon after baking is one of the best parts of baking and if I leave away the eggs, I don’t even have to be afraid of salmonella! It’s a win-win situation, my friends!
This recipe was originally from the baking book “Sophies Cakes”, but I did a couple of changes and in the end it almost became a new recipe. I replaced the eggs with banana, left away the alcohol, added cinnamon and replaced butter with sunflower oil. It was simple and quick to make and after 40 minutes of baking I had a perfectly moist and sweet (almost sticky) plum cake. I could bake it again today, but I better take a little baking break (at least that’s what my jeans has been telling me!) 😉
Plum Cake (Vegan)
- 220g ripe plums (cut in quarters and pitted)
- 3/4 cups ripe banana (about one big banana)
- 170g sugar
- 160g flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 150 ml sunflower oil
In a small bowl combine flour, baking powder, salt and cinnamon and set aside. In a bigger bowl mix sugar, banana and sunflower oil until smooth. Then add the flour mixture and mix again until everything is well combined. At last, fold in the plum quarters and fill the dough into a prepared loaf pan. Cook at 160°C / 320 °F for about 40 Minutes or until a toothpick comes out clean.