Plum, Almond & Cinnamon Cake

Plum, Almond & Cinnamon Cake

Recipe by Joey O'Hare of @joeyscooking.

This cake worked a charm first time! A happy omen, I feel. It avoids refined sugar, and has a substantial whack of protein and good fat with the use of ground almonds, coconut flour, and coconut oil at its base. The use of coconut also perfumes the cake and lends a natural sweetness, which is offset by the tartness of the fresh plums beautifully. Feel free to use any fruit, adapting to what’s season, or in your fruit bowl!

The perfect teatime treat all round.

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Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Plum, Almond & Cinnamon Cake


  • 200g ground almonds
  • 50g coconut flour
  • 1 tsp of baking powder
  • pinch of salt
  • pinch of cinnamon
  • 4 eggs
  • juice and zest of 1 lemon
  • tiny splash of vanilla extract
  • 160g coconut oil, melted
  • 85g Pearly Queen Enfield Spring Blossom Honey - £7.50
  • 8 ripe plums
  • handful of flaked almonds

How to make

  1. Preheat a fan oven to 160°.
  2. In one mixing bowl combine the dry ingredients (those at the top of the list, sieving the coconut flour and the baking powder).
  3. In another mixing bowl or large measuring jug, whisk together the wet ingredients (those in the middle).
  4. De-stone the plums and cut into sixths, or so.
  5. Line a 20cm by 20cm cake tin, or equivalent, with parchment paper.
  6. Whisk the wet ingredients into the dry ingredients.
  7. Pour the cake mix into the lined tin, and scatter the chopped plums and the flaked almonds over the top, perhaps pushing a little to submerge ever so slightly.
  8. Bake in a preheated oven for 20-22 minutes. The cake is cooked when a skewer come out more or less clean – I would err on the side of caution, allowing the cake to be two minutes under baked rather than over baked, as it can dry out rather easily.
  9. Allow to cool before enjoying with a cup of tea, or with a dollop of crème fraîche or yogurt as a healthy pudding.

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Products used in this recipe

Enfield Spring Blossom Honey

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