Millet-Coconut Plum Cake-- Vegan and Gluten-Free

This past weekend, my husband visited a Seventh-day Adventist Church   a about an hour's drive from where we live. He came home with a bag of beautiful yellow plums that a Church member was generously handing out to whoever was receptive to her offer.  

Dry Cake Ingredients:

▢1 ½ cups (150 g) millet flour (gluten-free - i grind up my own in

 the vitamix.)

▢¾ heaped (100 g)  cup unsweetened coconut shreds

▢½ cup (100 g) granulated coconut sugar (or personal choice)

▢1 ½ tsp baking powder

▢½ tsp baking soda

▢1 ½–2 tsp cinnamon

▢⅓ tsp salt

Wet Cake Ingredients:

▢⅔ cup (160 ml) plant-based milk (I used soy milk)

▢1 small (80 g) ripe mashed banana

▢1 tbsp lemon juice

▢1 tsp vanilla extract

Cake Topping Ingredients:

▢8-10  sliced & pitted small yellow plums (large egg-size)

▢1 tbsp maple syrup

▢ 1 tbsp coconut sugar

Instructions

1. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius). 

2. Line the bottom of an 8X8 inch cake pan with parchment paper 

3. Wash, deseed and slice the plums. 

4.Combine all dry ingredients in a big bowl. Whisk out any lumps.

5. Mash banana and whisk together wet ingredients in a different bowl.

6. Pour the wet ingredients into the bowl of dry ingredients and whisk.

7. Spoon the batter into the cake pan and spread it out evenly.

8. Arrange a single layer of plum slices on the top of the cake batter.

9. Drizzle with maple syrup and sugar. 

10. Bake in the oven for 35 minutes or until a toothpick comes out clean.

11. Allow the cake to cool for about 20 to 25 minutes

12. Slice and serve with vegan whipped cream or ice cream.

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If you liked this recipe for vegan Millet-Coconut Plum Cake, you might also enjoy Veggie School's recipe for Bumbleberry Corn Cake which is vegan and Wheat-free.

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This is a delicious rustic cake made with millet flour and yellow plums. You could, of course, use other vegan flour and other fruit. There is also no added oil.  

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