Gluten-Free Chocolate Plum Cake Recipe (Dairy-Free)

Special Diet Notes: Chocolate and Plum Cake

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, and vegetarian.

Chocolate and Plum Cake

Prep time

25 mins

Cook time

50 mins

Total time

1 hour 15 mins

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: Foods Matter Magazine

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

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.

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