This recipe is wheat, gluten, corn, soya, dairy & nut free. It comes from the September 2009 issue of Foods Matter Magazine, the only magazine specifically for food allergies and intolerances - "This is a very dark and nutty cake, with unexpected little nuggets of fresh plum."

CHOCOLATE AND PLUM CAKE

• 6oz dairy-free margarine (we used Pure)
• 6oz dark muscovado sugar
• 2oz cocoa powder
• 6 ripe fresh plums, stoned
• 3 medium eggs
• 2oz each rice flour, buckwheat flour and rolled oats, lightly pulverised in a food processor
• 2 level tsp gluten and wheat-free baking powder
• 2oz dairy-free chocolate, nibbed
• good quality plum jam (optional)

Heat the oven to 180C/350F/Gas Mark 4.

Beat the spread with the sugar in a mixer till soft and creamy. Add the cocoa powder.

Purée three of the plums in a food processor and add them to the mix.

Add the eggs, one at a time, each with a spoonful of the flour mix.

Chop the three remaining plums into fairly small pieces.

With a wooden spoon, fold in the remains of the flour, the baking powder, chocolate nibs and the plums into the mixture.

Grease a loose bottomed 15cm cake tin, or line it if it doesn’t have a loose bottom.

Spoon in the mixture and bake for 50 minutes or until a skewer comes out clean.

Cool for a few minutes in the tin then turn out onto a rack.

When cooled to room temperature, you can split the cake horizontally and fill with a good layer of plum jam.

PER CAKE
3005cals – 50g protein
174g total fat – 46g sat / 57g mono / 56g poly
302g carbohydrate of which 210g sugar
18g fibre – 2753mg sodium / 7g salt
415mg calcium

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