When I posted my recipe for my plum and almond cake I promised I would post a recipe for plum cake that was also egg free, so here it is! 🙂

This cake uses fine cornmeal or polenta and so does have a little bit of a nutty texture to it around the edges but it is moist and soft in the middle.
It also uses coconut milk but not the kind you get in a carton – the canned kind, often called coconut cream. For this to work you need one with a high coconut fat content so you’re looking for one with 65 – 70% coconut extract. You will need to prep the coconut cream the day before.

This one works well:

Pop the can in the fridge overnight and try not to move it. The coconut fat solidifies and separates at the top, leaving clear liquid at the bottom. When you are ready to make the cake remove the can carefully from the fridge and turn the can upside down in one move (i.e. no shaking!). Then open the can at the bottom – yes – trust me, open the bottom! You should find that the fat has solidified and you will see a few cm’s of clear liquid. Pour this off (don’t throw it away – you can pop it in a smoothie!) and then you are left with the coconut cream to use! 🙂

So for the cake you will need:

1/2 cup fine Polenta

1/2 cup Rice flour

1/2 cup Raw coconut sugar

1 tsp Baking powder

1 cup minus 1 tbsp of the coconut milk/cream

1/2 cup of apple puree (recipe here)

6 – 8 English plums (less if you’re using the bigger imported plums!)

Preheat the oven to 180 C and line and grease a 20 x 20 cm baking pan.

Put all the dry ingredients in to a bowl and mix well. Add the coconut cream and apple puree and mix together well. Allow this to rest for 15 minutes so the polenta can start to absorb the moisture.

Cut the plums in to halves (or quarters if large). Pour the batter in to the baking pan and use a spatula or the back of a spoon to smooth it out evenly. Then place the plum halves into the top of the batter, spacing them evenly across (I managed to get 3 rows of 4 in mine!). Press in lightly.

Then place in the oven and bake for 25 – 30 mins. Start checking it at 25 mins and remove when the top is golden and a skewer comes out clean.

Remove from the oven and allow to cool on a wire rack for at least an hour. Then cut in to squares and serve!