PLUM “MOONCAKE”
I decided to call my cake “mooncake” because it resembles (in consistency) the Chinese traditional dessert of the mid-autumn festival.
I love mooncakes but I know they are not really healthy … this is why I always try to limit myself to just half of one (the typical Chinese mooncake is really small, not a large cake): my intention here wasn’t really to replicate a mooncake but I must have accidentally found the recipe for it … and a much, much healthier recipe!!
As you can see from the pictures, this is not a dry cake, it remains wet inside. I LOVED the taste of this cake as well as the consistency, but it may not be for everyone. Some people just like the traditional dry and crumbly cake, in which case, this may not be for them (you can always try something different, though!), but they can always replace the almond meal with regular or whole wheat flour and use eggs instead of water, these 2 substitutions may make the cake more “traditional”.
The cake is quite small and – I am not ashamed to admit it – I ate half of it myself for breakfast with an almond cappuccino!! It’s so light that you won’t feel it and it really won’t harm you at all!
What makes this cake different from the others (and much lighter) is that it replaces eggs with water! And I also swapped some of the sugar with erythritol, to cut a bit of calories.
So, vegans out there and those of you who want a light dessert cause you’re watching on your weight … you will want to give it a try!
Plus, it’s so easy to make and requires minimal skills, which makes it perfect for when you don’t have much time available to bake!
Prep Time | 20 Minutes |
Servings |
People
|
- 150 g Spelt Flour
- 100 g almond meal
- 80 g raw coconut sugar
- 20 g Erythritol
- 2 tsp baking powder
- 50 ml melted coconut oil
- 250 ml purified water
- 2 large plums
Ingredients
|
|
- Mix all dry ingredients very well in a large bowl. Start adding little by little the coconut oil and the water while you keep mixing.
- Pour batter in a 7” round pan, lined with parchment paper, then slice the plums in small slices and place them on top of the cake.
- Bake at 350F for 50 to 60 minutes.
- Remove from oven, let cook and enjoy pretty much any time of the day, since it is so incredibly light!