Healthy Plum Cake with Lemon Cashew Icing
Enjoy a healthy dessert with this plum cake made with whole wheat flour, almond flour, fresh plums and dates!
Servings: 12 slices
Calories: 379kcal
Ingredients
For the cake:
- 1/2 lb. (225 g) fresh plums , pitted and cut into wedges
- 1 cup (226 g) butter , softened to room temperature
- 1 cup (140 g) coconut sugar
- 4 eggs , at room temperature
- 1 cup (150 g) whole wheat flour
- 1 cup (100 g) almond flour
- 2 teaspoons baking soda
- ½ tablespoon cinnamon
- ½ cup dates , chopped
- ¼ cup cashews , halved
For the icing:
- 1/4 cup cashew butter (I used homemade)
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond milk or more, as needed
Instructions
The cake.
- Preheat the oven to 325°F (160°C). Line the bottom of a 9-inchspringform pan with baking paper; butter the sides. Set aside.
- In a large bowl, beat the butter and coconut sugar until the mixture is light in color and fluffy. Add the eggs, one at a time, beating well in between each addition. Fold in the whole wheat flour, almond flour,baking soda, and cinnamon until well integrated. Finally, stir in the dates.
- Pour the cake batter into prepared pan and smooth the top.Arrange the sliced plums in a circle on the top. Slightly press them into the batter. Finally, sprinkle the top with cashews.
- Bake the cake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool on a wire rack for about 20 minutes, before removing from the springform pan.
The icing.
- In a small bowl, combine together the cashew butter, maple syrup, and lemon juice. Add the almond milk, one teaspoon at a time, until the desired consistency is reached.
- Pour the icing over the cake and serve.
Nutrition
Calories: 379kcal | Carbohydrates: 32.6g | Protein: 6.5g | Fat: 22.8g | Cholesterol: 102.7mg | Sodium: 249.6mg | Sugar: 21.2g