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🧾 Ingredients
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup (180ml) lactose-free milk (such as almond milk, oat milk, or lactose-free cow’s milk)
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- 1 tbsp orange zest (from 1 large orange)
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup (200g) granulated sugar or coconut sugar
Fruit:
- 3–4 ripe plums, pitted and sliced (about 1 ½ cups)
- Optional: a splash of orange juice for macerating the plums
👩🍳 Instructions
1. Prep:
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch (20 cm) round cake pan.
2. Mix Dry Ingredients:
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients:
- In a large bowl, whisk sugar, eggs, orange zest, and vanilla until pale and fluffy.
- Add oil and lactose-free milk, whisking to combine.
4. Combine:
- Gradually fold the dry ingredients into the wet until just combined — don’t overmix.
5. Add Plums:
- Gently fold in sliced plums (if you like, toss plums in a bit of orange juice beforehand for extra flavor).
6. Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted near the center comes out clean (plums may make it slightly moist).
7. Cool:
- Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
🍴 Serving Tips:
- Dust with powdered sugar or drizzle with a simple glaze made from orange juice and powdered sugar.
- Serve with lactose-free whipped cream or coconut cream.
- Enjoy slightly warm or at room temperature.
🌟 Tips:
- Substitute plums with other stone fruits like peaches or nectarines if desired.
- For extra chocolate intensity, add ½ cup dairy-free chocolate chips into the batter.
- Make it vegan by replacing eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg, set 5 min).
