Lemon Olive Oil Cake With Maple Roast Plums

This lovely lemon olive oil cake with maple roast plums is perfect for a easy dessert or breakfast with added yogurt and some nut butter – yum!

Lemon olive oil cake with maple roast plums

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

Lemon olive oil cake with maple roast plums

Lemon Olive Oil Cake With Maple Roast Plums

This lovely lemon olive oil cake with maple roast plums is perfect for a easy dessert or breakfast with added yogurt and some nut butter - yum!
Prep time: 15 minutes
Cook time: 1 hour
8-10 servings
5 from 2 votes

Ingredients

For the cake

  • Butter milk
  • 250 ml of unsweetened almond milk
  • Zest 3 lemons
  • Juice 1/2 lemon
  • 50 g coconut sugar
  • 80 ml olive oil
  • 125 g gluten-free white flour
  • 50 g ground almonds
  • 50 g 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

For the toppings

  • Coconut yogurt
  • Maple syrup

Instructions

To make the cake

  • Preheat oven to 180C. Line a 9-inch loaf pan with baking paper and grease with coconut oil.
  • First, make the vegan buttermilk -in a small bowl whisk together almond milk, lemon zest, and lemon juice. Set aside for 5 minutes.
  • Now whisk together the sugar and olive oil in a large bowl until creamy. Pour in the buttermilk mixture. Mix to combine.
  • In another bowl, combine the flours, baking soda, baking powder, and salt. Fold into buttermilk mixture and gently stir until combined.
  • Now pour the batter into the pan and smooth the top. Bake until a toothpick inserted comes out clean–approx 45 minutes.
  • Remove from oven and cool at least 10 minutes.

To make the plums

  • Add the plums and maple to a baking tray. Pop in the oven for approx 15-20 minutes or until soft and gooey.

To serve

  • To the cake with coconut yogurt, roast plums and a drizzle of maple syrup.

More Recipes with Lemons or Plums

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6 Responses

  1. 5 stars
    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!

    Anna

  2. 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!)

    Thankyou!!

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

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