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Lemon olive oil cake with maple roast plums
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5 from 2 votes

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!
Course Breakfast, Cake, Dessert
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Dinner party, Easter, Plant-based, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Author Niki Webster

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.

Notes

8-10 servings