Ingredients
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the Cake :
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1 cup pitted medjool dates (about 10-12)
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1/2 cup unsweetened apple sauce
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1 tsp vanilla extract
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1/4 cup maple syrup
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1 tbsp baking soda
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1/4 tsp salt
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2 cups sweet potato puree (from about 2 medium sweet potatoes)
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2 ripe but firm plums, chopped (about 1 cup)
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1/2 cup rolled oats
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1/2 cup almond meal
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1/2 cup chia seeds
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1 tbsp ground flaxseed
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1/2 tsp each : ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg
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the Cardamom Glaze:
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1/4 cup plain non-dairy yogurt (unsweetened or lightly sweetened)
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1 tbsp maple syrup
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1 tsp arrowroot powder
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1/2 tsp ground cardamom
Directions
Subtitle: A Deliciously Moist Gluten-free and Oil-free Cake Inspired by Middle Eastern Flavors
Description: This vegan plum cake is packed with exotic spices like cardamom, cinnamon, and nutmeg, giving it a distinctive Moroccan twist. Made with wholesome ingredients like dates, almond flour, and chia seeds, it’s gluten-free, oil-free, high fiber, and kid-friendly too!
Ingredients:
For the Cake:
1 cup pitted medjool dates (about 10-12)
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
1/4 cup maple syrup
1 tbsp baking soda
1/4 tsp salt
2 cups sweet potato puree (from about 2 medium sweet potatoes)
2 ripe but firm plums, chopped (about 1 cup)
1/2 cup rolled oats
1/2 cup almond meal
1/2 cup chia seeds
1 tbsp ground flaxseed
1/2 tsp each: ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg
For the Cardamom Glaze:
1/4 cup plain non-dairy yogurt (unsweetened or lightly sweetened)
1 tbsp maple syrup
1 tsp arrowroot powder
1/2 tsp ground cardamom
Instructions:
Day 1: Prepare the cake batter:
1. Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on both sides.
2. In a food processor, combine the dates, apple sauce, vanilla, and maple syrup until well combined and somewhat smooth.
3. Add the baking soda and salt, stirring to dissolve. Set aside.
Day 2: Make the cake:
1. In a large mixing bowl, combine the sweet potato puree, chopped plums, and mashed banana until fully incorporated. Stir in the rolled oats, almond meal, chia seeds, flaxseed, and all the spices. Mix well.
2. Pour the prepared date mixture into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick and sticky.
3. Transfer the batter to the prepared loaf pan, spreading it evenly. Tap the pan a few times on the countertop to remove any air pockets.
4. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You may need to cover the edges with foil if they begin to brown too quickly.
Day 3: Make the glaze:
1. While the cake is still warm, prepare the cardamom glaze by combining the yogurt, maple syrup, arrowroot powder, and more ground cardamom in a small bowl. Whisk until smooth.
Day 4: Serve the cake:
1. Once the cake has cooled completely, use a skewer or toothpick to poke holes all over the top. Pour the cardamom glaze over the top, allowing it to drizzle down between the holes.
2. Allow the glaze to set for about 10 minutes before serving. Enjoy!
Difficulty Level: Easy
Servings: 10-12 Servings (loosely filled)
Note: For best results, let the cake sit at room temperature for several hours or overnight before cutting into it. This allows the cake to absorb the moisture from the fruit and soften slightly.
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on both sides. |
|
2
Done
|
In a food processor, combine the dates, apple sauce, vanilla, and maple syrup until well combined and somewhat smooth. |
|
3
Done
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Add the baking soda and salt, stirring to dissolve. Set aside. Day 2: Make the cake: |
|
4
Done
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In a large mixing bowl, combine the sweet potato puree, chopped plums, and mashed banana until fully incorporated. Stir in the rolled oats, almond meal, chia seeds, flaxseed, and all the spices. Mix well. |
|
5
Done
|
Pour the prepared date mixture into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick and sticky. |
|
6
Done
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Transfer the batter to the prepared loaf pan, spreading it evenly. Tap the pan a few times on the countertop to remove any air pockets. |
|
7
Done
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You may need to cover the edges with foil if they begin to brown too quickly. Day 3: Make the glaze: |
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8
Done
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While the cake is still warm, prepare the cardamom glaze by combining the yogurt, maple syrup, arrowroot powder, and more ground cardamom in a small bowl. Whisk until smooth. Day 4: Serve the cake: |
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9
Done
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Once the cake has cooled completely, use a skewer or toothpick to poke holes all over the top. Pour the cardamom glaze over the top, allowing it to drizzle down between the holes. |
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10
Done
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Allow the glaze to set for about 10 minutes before serving. Enjoy! Difficulty Level: Easy Note: For best results, let the cake sit at room temperature for several hours or overnight before cutting into it. This allows the cake to absorb the moisture from the fruit and soften slightly. |
