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Recipe by SpamellaB

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 6-8
  • Prep: 30 Minutes
  • Cook:

Recipe by SpamellaB

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 6-8
  • Prep: 30 Minutes
  • Cook:
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 4-5 plums, halved and stoned
  • 1 tablespoon coconut oil
  • 1 tablespoon Natvia natural sweetener

For the cake 

  • 75g instant polenta
  • 100g gluten-free plain flour
  • 50g Natvia natural sweetener
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 2 tablespoons rapeseed or melted coconut oil
  • 2 eggs
  • 250ml almond milk
  • 1 teaspoon vanilla extract

METHOD

  1. Preheat the oven to 180 degrees and grease and line a 20cm cake tin (I used a fluted loose-bottomed tart tin.
  2. Place the plums (cut side down) then melt the coconut oil and whisk with the Natvia. Pour this over the fruit.
  3. Stir the polenta, flour, Natvia, ginger and baking powder in a large bowl. Whisk the oil, eggs, milk and vanilla then pour this into the dry ingredients and mix to form a batter.
  4. Pour this over the plums and even out, then bake for 30 minutes until golden and firm to the touch. Leave to cool in the tin.
  5. Once cooled, flip out onto a board and scatter with dried rose petals if you wish. Cut into pieces and enjoy!

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