I hope everyone had a wonderful Christmas! Roby (the husband) had to work on Christmas day but that gave me plenty of time to prepare a delicious Christmas dinner for him. I made country ham, biscuits, dark chocolate cranberry skillet cake, paleo bread casserole, collards, mashed potatoes AND this lovely plum cake, topped with “powdered sugar.” Yep. I went a little overboard considering there are only two of us. We’ll be eating leftovers for days. I brought the leftover plum cake into work this morning and while there were only two other people in the office – both of them really enjoyed this sweet coconut flour cake.
Last year, I shared my recipe for boozy fruit cake with all of you and while it’s still one of my all-time favorite cakes, I wanted to experiment with another type of fruit cake this year. I found some organic dried plums at the grocery store for a few bucks and decided I’d make Plum cake. Yeah, yeah, I know dried plums are called “prunes” but I hate the word prune – it’s a terrible word for something so sweet and tasty. Prune cake sounds like it’s meant for “old people,” but plum cake sounds classy, right? I wonder if I’m the ONLY person who over-analyzes food. Who does that? Me. I do.
I sweetened this cake with a bit of honey and apple juice. Anyone who is familiar with coconut flour knows that it’s dense and requires a lot of liquid and eggs. Well, in my opinion, this cake turned out moist (another terrible word) and delicious!
Now that Christmas is over, I suppose that means I’ll have to stop watching the Hallmark channel and those painfully predictable Christmas movies that I’ve grown to love so much. I’ll also have to delete my “Today’s Christmas” channel on Pandora so that I’m not tempted to listen to holiday music come January. Oh well, it was a great holiday filled with good food and good times – oh, and good presents 😉 Here’s my favorite gift (Instant Pot!) – I purchased it using Santa Rob’s credit card. I’m so great at pretending to be surprised, right?
And here’s Roby… with his “what the heck is this, Ashley” face… it’s a salt lamp, Roby. A salt lamp. Thankfully our families saved the day by giving him stuff he actually wanted (shoes, vest, hat, scarf, pjs etc).
Anddd here’s another picture of Plum cake. I’ll end this blog post on a sweet note. 😉 Hope you all had a great holiday!
- 1 cup coconut flour
- 1 teaspoon baking soda
- 4 tablespoons organic palm shortening or ghee
- 1 tablespoon orange zest
- 6 eggs
- 1 cup apple juice
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 16 organic dried plums
- 1 tablespoon arrowroot powder
- 1 tablespoon coconut sugar
- 1 (13.5 ounce) can of coconut milk, full fat, refrigerate overnight
- Preheat oven to 350°F.
- Add all of the ingredients except for the plums to a stand mixer and combine until smooth.
- Pour the thick batter into a 9-inch spring-form pan and add the plums on top.
- Bake at 350°F for 40-45 minutes or until golden brown and a toothpick comes out mostly clean.
- Garnish with powdered sugar and/or coconut whipped cream (see directions below).
- Combine the arrowroot powder and coconut sugar together in a small bowl.
- Use a sifter or a fine mesh strainer to sprinkle to powdered sugar over the cake.
- Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
- Place the cream into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
- Place the whipped cream in the fridge until you’re ready to garnish the cake.