If you follow me on my Facebook page you might have seen that huge amount of plums that I was given the other day. Man, I just love how kiwis share whenever they have too much of something! 🙂
I’ve already made a few plum cake recipes but they all call for nuts. So it was time for a vegan, gluten and nut-free version! Just recently I have started using amaranth in some of my baking. It adds a funny, slightly crunchy texture. So I have tried it for a plum slice recipe. And yes, a winner! Make sure the plums are nice and ripe. It will be delicious!
Plum Slice (Vegan, Gluten-free, Nut-free)
- cake tin 27 x 17 cm
- 100 g ground amaranth
- 140 g buckwheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 tablespoon fiber husk
- 2 pinches salt
- 3/4 cup dates + 1 1 /2 cup water
- Line the cake tin with some parchment paper. Preheat the oven to 190°C
- Half the plums and remove the stones. Mix the dry ingredients in a medium sized bowl.
- Blend the dates with the water to a fine cream. It might pay to soak them prior to blending, this way it will be easier. Add the blended dates the bowl with the dry ingredients and mix well.
- Pour the dough into the cake tin and spread it evenly. Then place the plum halves on top. I like to press them into the dough sideways. This way you get a lot of fruit with your cake 😉
- Bake for approx. 20 minutes (until the top starts to turn gold-brown). This depends on the oven, make sure you test it with a needle. Let cool down a little before taking the cake out of the tin. Let cool down on a cooling rack.