Whole Wheat Plum Cake

Whole Wheat Plum Cake is a delightful, wholesome dessert made with whole wheat flour, fresh plums, and naturally sweetened with dates. This cake is a perfect blend of warm spices like cinnamon and nutmeg, which complement the tartness of plums.  Using whole wheat flour instead of refined flour makes this cake a healthier alternative to traditional cakes, while the combination of applesauce and dates ensures that it remains moist and sweet without the need for refined sugars.

For a Serving Size of One Whole Loaf:

Ingredients:

• 200 grams whole wheat flour
• 150 grams fresh plums, pitted and chopped
• 100 grams dates, pitted and soaked in warm water for 30 minutes
• 100 ml milk (or a dairy-free alternative)
• 50 grams unsweetened applesauce (prefer homemade)
• 50 ml melted ghee
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon powder
• 1/2 teaspoon nutmeg powder
• 50 grams chopped nuts (like walnuts, almonds, or pecans)
• 50 grams raisins optional
• A pinch of salt

Procedure:

• Soak the dates in warm water for 30 minutes to soften them. Blend the soaked dates into a smooth paste using a little of the soaking water if needed.
• Set aside the chopped plums and date paste.
• In a large mixing bowl, combine the date paste, applesauce, melted ghee, and vanilla extract. Mix well until smooth and well incorporated.
• In a separate bowl, sift together the whole wheat flour, cinnamon powder, nutmeg powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing gently to combine.
• Fold in the chopped plums, chopped nuts, and raisins. Mix until the fruits and nuts are evenly distributed in the batter. Gradually add the milk to the batter, mixing until it reaches a thick, pourable consistency.
• Preheat your oven to 180°C (350°F). Grease and line a loaf pan or cake tin with parchment paper.
• Pour the batter into the prepared pan, spreading it evenly. Place the pan in the preheated oven and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
• If the top starts to brown too quickly, cover it with aluminum foil during the last 10 minutes of baking.
• Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely before slicing.

Nutritional Benefits:

Nutritional Information:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g