Freefrom Chocolate and Plum cake
Corn, dairy, gluten, nut, soya and wheat free

This is a very dark and nutty cake, with unexpected little nuggets of fresh plum.

150g / 5 1/2 oz dairy-free spread (we used Pure)
150g / 5 1/2 oz dark muscovado sugar (raw sugar)
50g / 2 oz cocoa powder
6 ripe fresh plums, stoned (pitted)
3 medium eggs
50g / 2 oz each rice flour, buckwheat flour and rolled oats, lightly
pulverised in a food processor
2 level tsp gluten and wheat-free baking powder (baking soda)
50g / 2 oz dairy-free chocolate, nibbed
good quality plum jam (jelly) - optional

Heat the oven to 180C/350F/Gas Mark 4.
Beat the spread with the sugar in a mixer till soft and creamy. Add the cocoa powder.
Purée three of the plums in a food processor and add them to the mix.
Add the eggs, one at a time, each with a spoonful of the flour mix.
Chop the three remaining plums into fairly small pieces.
With a wooden spoon, fold in the remains of the flour, the baking powder (baking soda), chocolate nibs and the plums into the mixture.
Grease a loose bottomed 15cm cake tin (6" cake pan), or line it if it doesn’t have a loose bottom. Spoon in the mixture and bake for 50 minutes or until a skewer comes out clean. Cool for a few minutes in the tin then turn out onto a rack. When cooled to room temperature, you can split the cake horizontally and fill with a good layer of plum jam.

Per Cake
3005cals – 50g protein
174g total fat – 46g sat / 57g mono / 56g poly
302g carbohydrate of which 210g sugar
18g fibre – 2753mg sodium / 7g salt
415mg calcium

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