Chocolate and Plum Cake
 
Prep time
Cook time
Total time
 
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.”
Author:
Serves: 1 cake
Ingredients
  • 6 ounces dairy-free margarine (we used Pure)
  • 6 ounces dark muscovado sugar
  • 2 ounces cocoa powder
  • 6 ripe fresh plums, stoned
  • 3 medium eggs
  • 2 ounces each rice flour, buckwheat flour and rolled oats, lightly pulverised in a food processor
  • 2 level teaspoom gluten and wheat-free baking powder
  • 2 ounces dairy-free chocolate, nibbed
  • good quality plum jam (optional)
Instructions
  1. Heat the oven to 180C/350F/Gas Mark 4.
  2. Beat the spread with the sugar in a mixer till soft and creamy. Add the cocoa powder.
  3. Purée three of the plums in a food processor and add them to the mix.
  4. Add the eggs, one at a time, each with a spoonful of the flour mix.
  5. Chop the three remaining plums into fairly small pieces.
  6. With a wooden spoon, fold in the remains of the flour, the baking powder, chocolate nibs and the plums into the mixture.
  7. Grease a loose bottomed 15cm cake tin, or line it if it doesn’t have a loose bottom.
  8. Spoon in the mixture and bake for 50 minutes or until a skewer comes out clean.
  9. Cool for a few minutes in the tin then turn out onto a rack.
  10. When cooled to room temperature, you can split the cake horizontally and fill with a good layer of plum jam.
Notes
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
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/chocolate-and-plum-cake-gluten-free-nut-free-soy-free