Description
This Plum Einkorn Cake is a moist and flavorful dessert made with wholesome einkorn flour, fresh plums, and a hint of vanilla. It’s a rustic, naturally sweet cake with a tender crumb and juicy fruit topping, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups einkorn flour (or substitute with spelt flour)
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup butter or coconut oil (for dairy-free option)
- ¾ cup sugar or honey
- 2 large eggs (or flaxseed for vegan alternative)
- 1 tsp vanilla extract
- ½ cup milk or yogurt (for added moisture)
Fruit
- 3-4 medium plums (fresh or thawed if frozen), sliced
Instructions
- Prepare the Plums: Wash the plums thoroughly, remove the pits, and slice them into thin wedges. Set aside to use as topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the einkorn flour, baking powder, and salt to ensure even distribution of leavening agents.
- Cream Wet Ingredients: In a separate large bowl, beat the butter or coconut oil with the sugar until light and fluffy. Add eggs one at a time (or flaxseed substitute), then mix in the vanilla extract.
- Combine: Gradually fold the dry ingredients into the wet ingredients, alternating with milk or yogurt, to maintain a moist and smooth batter without overmixing.
- Assemble the Cake: Grease a cake pan well and pour in the batter evenly. Arrange the plum slices on top in a circular or decorative pattern to ensure even baking and visual appeal.
- Bake: Preheat the oven to 350°F (175°C). Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating that it is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, dust the top with powdered sugar for an elegant presentation before serving.
Notes
- You can substitute einkorn flour with spelt flour if einkorn is unavailable.
- Use coconut oil instead of butter for a dairy-free version.
- For a vegan option, replace eggs with a flaxseed egg substitute (1 tbsp flaxseed mixed with 3 tbsp water per egg).
- Fresh or thawed frozen plums both work well in this recipe.
- Ensure not to overmix the batter to keep the cake tender.
- Check cake doneness by inserting a toothpick into the center and ensuring it comes out clean.
