Plums are in the season and I can not be gladder! Today, the recipe that I am going to share is from my first book- available here. Now, my second book is in order and I could not wait but share this plum cake recipe! I absolutely love plums. I think they are the closest we get to berries in summer. Even though I am equally obsessed with mangoes and I love devouring them throughout the summer, as soon as plums hit the market- it’s over for them mangoes. Haha. Honestly, though, this plum cake recipe is mindblowing! So many people do not understand how to properly bake with plums and stone fruits and this is just super sad. Plums and other stone fruits like cherries and peaches have such a unique taste. They’re all super juicy, and beautiful harmony of sweet and sour flavors. What truly is not to like?
This recipe is such a simple plum cake recipe. It is also made up of super healthy ingredients and if you are looking to manage a little of your sweet tooth, this plum cake recipe will hundred percent come handy! I love playing around with stone-fruits and deciphering the proper way to bring all their flavors out. This recipe is one that I would definitely recommend if you are looking for a healthy fix for all your sweet craving. Anf in case you are searching for ideas to jazz it up, have a look at the picture below. If you arrange plums in a similar manner, you will get a beautiful plum bit in each bite. If this is not the perfect dream- what is?
Ingredients for the plum cake
Talking about ingredients, you might think that this plum cake recipe is too jazzy because it has jowar flour, extra virgin olive oil, brown sugar, and a couple of spices. But, these ingredients are the very ones that make this cake super-duper healthy. The subtlety of the molasses in the brown sugar give an extra bite to the cake and it pairs perfectly with the fresh plums on top.
Furthermore, just keep the following in mind while stirring this cake up and you will do just fine!
Jowar flour is very easily available in markets. I found a packet in a very simple grocery store and I know that it is something you do not ave to fret about. I do not even have to explain the goodness of jowar flour over all-purpose flour or maida because maida is bad for your body. Let go of all inhibitions that tell you that a cake does not taste good if it does not have maida. Have you even tried my Whole Wheat Carrot Cake? Talking about jowar flour, it is a flour that aids in digestive processes. Not only this- it is gluten free and a rich source for a lot of vitamins, proteins, and the likes.
There are so many queries I get about almond flour but it is super easy to whip up at home! Making it on your own is actually cheaper than the almond flour available in the market. There are endless ways to make almond flour at home- Google it up and you’ll get endless recipes telling you exactly what to do! Do not fret over it at all. Almond flour gives a beautiful flavor to cakes- one that makes them not only healthy but super light and moist too!
Light brown sugar
Please don’t confuse light brown sugar with dark brown sugar. This plum cake uses the lighter version because it has a lesser amount of molasses and this means that the cake will be moist and chewy in the perfect balance. Dark brown sugar renders added chewiness to cakes- which is not recommended at all!
I have used cinnamon and ginger powder in this recipe. You can use fresh ginger as well. If you are doing that, make sure you are squeezing the juice out and only using half a teaspoon of the same. Cinnamon sticks are also easily available. Fresh spices will always take your plum cake to another level. You can also play around with Nutmeg powder, Star anise powder, cardamom powder, clove powder, and so on!
My go-to brands for basic baking ingredients in this healthy plum cake recipe
- Jowar flour- no brand is recommended per se. You can also use loosely available jowar flour. Just make sure you sieve it well. Also ensure the quality is good enough for making this plum cake.
- Baking powder- nothing beats Weikfield or Solar in this.
- Almond flour- no brand recommended again. But make sure your almond/almond flour is of good quality because it easily can go bad!
- Olive Oil- I highly recommend using extra virgin olive oil (EVOO) for this recipe. It does not impart a strong olive flavor and blends well with your ingredients. Figaro and Gaia are good brands for the same.
- Light brown sugar- Tate and Lyle has by far the best quality of light brown sugar. It has a pure, authentic flavor and will work perfectly for your plum cake. If you can not get this, Solar works well!
Tips for the best plum cake
- Do not use plain olive oil. Use an extra virgin olive oil. Any other variation will have its own taste in the batter and it will not go well with the other ingredients of this plum cake.
- Sieve the jowar flour well to take out impurities or additives.
- Even if you love spiced cakes, do not go too overboard with them because they have an overpowering flaor which will clash with the freshness of this plum cake.
- Don’t cut thick slices of plum. This is not at all recommended. Thick slices will be too chewy and too juicy. They will spoil the presentation and the bite of your plum cake.
- If you don’t have flaked almonds, you can use any nut of your preference. For an extra oomph, add in seeds like pumpkin seeds, chia seeds, or flax seeds! Your healthy heart will looove it.
Gluten free plum cake recipe
- 1 cup jowar flour
- 1 cup almond flour
- 2 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp ginger powder
- ½ cup olive oil
- 1 cup light brown sugar
- ¼ cup milk
- 4 eggs
- 10-12 sliced plums
- ½ cup flaked almonds
- Preheat oven to 180 degrees and line your tin with parchment paper.
- Combine jowar and almond flour, add in the baking powder, ginger and cinnamon powder in a bowl, mix well and set aside.
- In another bowl, beat olive oil and sugar very well. Into this, beat eggs one at a time.
- Fold the dry ingredients into the wet ingredients. Mix in the milk.
- Transfer the batter into your baking tin and arrange the plum slices on top.
- Sprinkle flaked almonds.
- Bake at 180 degrees for 25-30 minutes until a skewer inserted in the middle comes out clean!
Shubhangi Jain says
Can I use Flax Eggs instead of the normal eggs for this recipe?
sparsha rama says
What will be the tin size which can be used for the cake
Hi Shivesh can’t wait to try this out. Is it ok to substitute apples for the plums as I don’t have any plums.
surabhi chavan says
Can the eggs be replaced with yoghurt ? Or buttermilk