By Devi Poojari
December 22, 2025
Studded with fruit and spices, the vegan plum cake is just as boozy and indulgent as its traditional version. With a moist crumb and chewy texture, these cakes also make for great edible gifts.
1 kilo fruit (plums, cherries, raisins, prunes) 200 ml dark rum Juice of 1 orange Zest of 1 orange Juice of 1 lemon Zest of 1 lemon 200 grams brown sugar 250 ml coconut oil 150 grams all-purpose flour
2 teaspoons cinnamon powder ½ teaspoon clove powder 100 grams almond flakes 2 teaspoons vanilla extract 100 grams almond powder 4 tablespoons chia seeds ¼ teaspoon nutmeg powder 1 pinch salt
Add the mixed fruits, rum, sugar and coconut oil to a saucepan to combine thoroughly until the sugar dissolves.
Cool the mixture while combining the chia seeds with some water to soak for 15-20 minutes.
Preheat the oven to 150°C while adding the flour, lemon-orange juices and zests, spice powders, almond flakes, vanilla and almond powder to cooled the fruit mixture.
Line a deep baking tin with parchment paper and set aside while whisking in the soaked chia seeds into the cake batter.
Transfer to the baking tin and bake for 2 hours; use a toothpick to check for doneness before removing and poking more holes on the surface.
Drizzle some more rum and allow it to cool before unwrapping, slicing and serving.