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Moist Walnut Spice Cake with Plum Caramel Frosting

  • Author: Alice Pagès
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Celebrate the Fall season with this gluten free spice cake! It’s incredibly moist and fluffy, garnished with a creamy plum caramel frosting, whole plums and crunchy walnuts. Enjoy with a cup of warm tea for a delicious and comforting dessert.


Ingredients

Units Scale

Spice cake

  • 1/2 cup oat flour
  • 1 cup white rice flour
  • 1/2 cup almond meal
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 cup almond milk
  • 2 tsp apple cider vinegar
  • 3/4 cup apple sauce
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 150 g dry plums, pitted
  • 1/3 cup walnuts

Plum Caramel Frosting

  • 150 g dry plums, pitted
  • 1/4 cup full fat coconut cream
  • 2 tbsp tahini or almond butter
  • 1 tsp vanilla extract
  • 1 pinch of flaky sea salt
  • Walnut kernels to decorate

Instructions

  1. Preheat the oven to 350F (180°C) and lined a 7 inch (18 cm) round cake tin with parchment paper.
  2. In a large mixing bowl, stir together oat flour, white rice flour, almond meal, baking powder, cinnamon, ginger, cardamom and salt.
  3. In a separate bowl, mix almond milk with apple cider vinegar and let sit for 2 minutes. The acidity of the vinegar will react with the milk to curdle it.
  4. In a separate bowl, whisk apple sauce, coconut sugar, maple syrup, melted coconut oil and vanilla until frosty and creamy.
  5. Pour the preparation to the dry ingredients. Then add the thickened almond milk and mix to combine until you get a smooth batter.
  6. Divide the cake batter in two equal portions. Pour half of the batter into the lined cake tin and spread in an even layer. Arrange the whole pitted dry plums and roughly chopped walnuts on top of the batter. Then cover with the remaining batter, spread and smooth the surface.
  7. Bake for 30 to 35 minutes, until the cake is dry to touch and slightly golden on top. A toothpick inserted in the middle of the cake should comes out clean.
  8. Remove from the oven and allow to cool for 10 minutes. Then remove the cake from the tin, transfer to a cooling rack to cool down completely.
  9. Meanwhile prepare the plum caramel frosting. Place the pitted dry plums, coconut cream, tahini, vanilla and salt in a high speed blender and blend until thick and perfectly smooth. Transfer the cream to a bowl, cover and place in fridge for at least 1 hour to firm.
  10. When the cake has cooled, place in a serving plate. Spread the frosting on the cake using a spatula and garnish with walnut kernels. Cut in slices and enjoy!

Notes

  1. Store leftovers in an airtight container in the fridge for up to 3 days.
  2. If you prepare the cake ahead, store the baked cake and the frosting separately in the fridge. Spread the frosting on the cake prior to serve.
  3. To make your own oat flour, mix rolled oats in a high speed blender until you get a fine powder.
  4. You can replace the dry plums with dry dates to make the caramel frosting.

Keywords: spice cake, cake, gluten free, dessert, autumn baking, fall