- \n
- 1 cup all-purpose flour<\/li>\n
- \u00bd cup whole wheat flour<\/li>\n
- 1 tsp vanilla extract or 1 tsp vanilla powder<\/li>\n
- 1 tsp baking powder<\/li>\n
- \u00bd tsp baking soda<\/li>\n
- 5 to 6 plums – chopped finely<\/li>\n
- \u2153 cup chopped cashews<\/li>\n
- \u00bd tsp cinnamon powder<\/li>\n
- \u00bd cup soy milk or dairy milk or almond milk or thin coconut milk<\/li>\n
- 2 tbsp apple cider vinegar or white vinegar<\/li>\n
- \u00bc pinch of grated nutmeg or nutmeg powder<\/li>\n
- \u2154 cup oil or melted butter<\/li>\n
- \u00be or 1 cup organic cane sugar or golden sugar or powdered sugar<\/li>\n<\/ul>\n
Recipe \/ Instructions<\/b><\/strong><\/p>\n
- \n
- Oil a round cake baking container with oil or butter.<\/li>\n
- Preheat the oven to 170 degrees C.<\/li>\n
- Sieve the all-purpose flour, whole wheat flour, ground nutmeg, cinnamon powder, and baking powder together in a big bowl.<\/li>\n
- Include the oil or dissolved butter and blend delicately.<\/li>\n
- Include the sugar and mix well.<\/li>\n
- Now add the chopped fresh plums and cashews.<\/li>\n
- Blend in these tenderly in the cake batter.<\/li>\n
- Add apple cider to soy milk and then add baking soda to this blend.<\/li>\n
- Mix tenderly and add this foamy, bubbly mixture to the cake batter.<\/li>\n
- Include the vanilla powder or vanilla extract.<\/li>\n
- Mix quickly.<\/li>\n
- Pour the cake batter in the prepared cake baking container.<\/li>\n
- Bake at 170 degrees C for around 36 to 40 minutes or until a toothpick inserted in the centre comes out clean or with a few crumbs.<\/li>\n
- When the cake becomes somewhat cool, take it out from the container and invert it on a wire rack to cool off totally.<\/li>\n
- Serve the yummy eggless fresh plum cake along with a cup of tea or coffee.<\/li>\n<\/ul>\n
Additional Notes<\/b><\/strong><\/p>\n
![](\"https:\/\/www.bakingo.com\/blog\/wp-content\/uploads\/2020\/09\/plum-cake-in-pan.jpg\")
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