Lemon Olive Oil Cake With Maple Roast Plums (vegan)

Lemon olive oil cake with maple roast plums – sound good? It’s soft but not too sweet so makes a lovely breakfast, but it’s still decedent enough for a lovely dessert with the sweet roast plums and the super creamy coconut yogurt. 
I also love it topped with warm and gooey berry compote and a drizzle of runny nut butter. 

I hope you enjoy! 
Much love, Niki xxx

I'd love to know if you made this recipe.

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  8-10 servings
  15 minutes preparation time
  1 hr cook time


For the cake

Butter milk;
  • 250 ml unsweetened almond milk
  • Zest 3 lemons 
  • Juice 1/2 lemon 
  • 50g coconut sugar 
  • 80ml olive oil
  • 125g gluten free white flour 
  • 50g ground almonds 
  • 50g wholegrain flour or gluten free white
  • 1 teaspoon baking powder 
  • 1/2 tsp baking soda
  • Pinch sea Salt
For the plums;
  • 4 plums, sliced in half. stone removed.
  • Drizzle maple syrup
  • Coconut yogurt
  • Maple syrup


To make the cake:

  1. Preheat oven to 180C. Line a 9-inch loaf pan with baking paper and grease with coconut oil.
  2. Firstly make the vegan buttermilk -in a small bowl whisk together almond milk, lemon zest, and lemon juice. Set aside for 5 minutes
  3. Now whisk together the sugar and olive oil in a large bowl until creamy. Pour in the buttermilk mixture. mix to combine.
  4. In another bowl, combine the flours, baking soda, baking powder, and salt. Fold into buttermilk mixture and gently stir until combined.
  5. Now pour the batter into the pan and smooth the top. Bake until a toothpick inserted comes out clean – aprox 45 minutes. 
  6. Remove from oven and cool at least 10 minutes.
To make the plums;
  1. Add the plums and maple to a baking tray. Pop in the oven for aprox 15-20 minutes or until soft and gooey.
To serve;
  1. To the cake with coconut yogurt, roast plums and a drizzle of maple syrup.

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  1. Julia Hodgson on October 30, 2019 at 3:44 pm

    Hello Niki!

    Another delicious looking cake! Please can I check whether you use either 50g of one type of flour or 100g of both kinds combined?

    I’ve already tried your spiced apple crumble cake and have the caramelised banana cake in the oven as I type! We’ve been enjoying your main dishes too some are on repeat which is always a good sign👍🏻 (OM bar millionaires shortbread has been passed through the family!)


    • Niki on November 2, 2019 at 11:42 am

      Hi Julia
      so so happy you’re enjoying my recipes!
      its either 50g of wholewheat or 50g (extra) for gf white.
      hope you enjoy
      niki xxx

  2. Anna on January 25, 2020 at 8:08 pm

    Hello Niki!
    Making this cake for a second time now as I had been thinking about it all week… a very beautiful cake thank you so much.
    I replaced the two flour measurements with white wheat flour and it worked really well.
    I also doubled the size of the recipe, used a standard cake tin and cooked it for 5 minutes longer and it was absolutely perfect.
    Thank you again!

    • Niki on January 25, 2020 at 9:29 pm

      Amazing news Anna
      So happy you like
      Niki xxx

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