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Sticky Chocolate Plum Cake Recipe

Author: Rachael Hartley, RD, LD, CDE

This gluten free and vegan flourless sticky chocolate plum cake is naturally sweetened with California dried plums. Perfect for dessert or snacking alongside a cup of coffee.

Serves: 6-8 slices


1 tablespoon chia seds
6 tablespoons almond milk
¾ cup California dried plums
2 tablespoons honey
2 tablespoons almond butter
1 teaspoon vanilla
½ cup almond meal
½ cup cocoa powder
¼ cup chopped dark chocolate
2 tablespoons shredded coconut


1. In a small bowl, whisk together chia seeds and almond milk. Let sit to gel for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a food processor, blend dried plums into a puree. Add chia gel, honey, almond butter, and vanilla and blend again until combined. Add almond meal and cocoa powder to the food processor and blend again until combined.
4. Stir in chocolate chips.
5. Line a loaf pan with aluminum foil or parchment paper with some hanging over the sides then cover generously with oil. This makes it easier to remove. Scrape in batter and spread even with a spatula.
6. Bake for 35 minutes, sprinkling with coconut halfway through cooking.
Remove from oven, let cool in the pan. When ready to serve, lift out by pulling on the foil or parchement paper and cut into thin slices before serving. Serve warm, at room temperature, or cold.

Adapted from Avocadoadaynutrition.com

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