Plum cake

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I usually bake grain-free, dairy-free, sugar-free desserts but I decided to try something a little different. This cake is not grain-free as it contains spelt flour and it's not dairy-free since the cream is made out of cultured cream cheese. But it is still a great cake with great ingredients.  You can make it gluten-free if you prefer by substituting the spelt flour with almond or coconut flour. 


for the batter:

  • 3 eggs (preferably organic, pasture-raised)
  • 1/2 cup pure maple syrup
  • 1/2 cup melted coconut oil
  • 1 tbs vanilla extract
  • 1 cup almond flour
  • 1 cup oat flour (gluten-free if you prefer)
  • 1 cup organic, whole spelt flour (substitute with almond or coconut flour if you wish)
  • 1 tbs apple cider vinegar
  • 2 tsp baking soda
  • 7-8 prune plums, pitted and cut into slices

for the cream:

  • 2 eggs
  • 1 cup organic, cultured cream cheese
  • 2 tbs maple syrup


for the batter:

  1. Using a mixer, beat the eggs.
  2. Add all the wet ingredients and mix.
  3. Add all the dry ingredients and mix until well blended together.
  4. Transfer the batter into a non-stick or greased baking dish and set aside. 

for the cream:

  1. Mix the eggs, maple syrup and cream cheese together until smooth consistency is reached.
  2. Pour the cream on top of the batter.
  3. Place the plum slices on top of the cream.
  4. Bake in the oven in 365F (180C) for about 35 - 40 minutes.

Let cool completely and enjoy!

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