I know it’s a little weird. Temperatures are finally not anymore below zero and all I am craving is a chai plum cake. Perhaps something fruit- based would be more appropriate regarding the season and a bright colored lemon loaf cake more suitable. Perhaps something chocolate is expected from me. But somehow this Chai-plum cake with all these oriental spices, filled with crunchy nuts and tossed with sweet coconut sugar; and a slight cinnamon note, convinced me that this was the perfect cake for my current mood.
This was a cake I made just for myself to celebrate a little “just me- and myself” weekend. I love the company of great people and there is no one that appreciates good, deep conversations more than me, but sometimes you just need a little “you” time. So, I found myself strolling through my favorite streets in the old town of Bern, having some tea, reading a book, sleeping a lot.
And then finally, baking a loaf cake just for myself 🙂 The ingredients are nothing fancy and you maybe have all of them at home. The only thing you need to be careful is the last step where you mix in the apple vinegar. You need to incorporate it very fast!
Besides the perk of having a great smelling flat, you will enjoy the unconventional flavor of this cake so much you will want to put it on your “I bake that at least twice a year” list. Sometimes it’s good to step outside your chocolate cake comfort zone!
- 2 plums
- 1 cup almond milk (any other milk works as well)
- ¼ cup melted coconut oil
- 2¼ cups spelt flour
- ½ cup nuts of your choice (I used pecans, hazelnuts, and almonds)
- ½ cup maple syrup
- ¼ cup coconut sugar
- 2 tea bags Chai tea
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp of cinnamon
- 1 tsp cardamon
- 2 tsp vanilla extract
- ¼ tsp fine sea salt
- a dash of fresh pepper
- 1 tbsp apple cider vinegar
- Preheat oven to 350F
- Oil a silicon rectangular mold with a melted coconut oil
- In a medium bowl sift the flour, baking powder and baking soda and combine
- Add the cinnamon, cardamom, sea salt and pepper
- Melt the coconut oil in a small pan, add the milk, maple syrup and vanilla extract
- Cook on low heat and then pour in a glass with the two chai tea bags
- After 8 minutes, remove the bags and add the liquid mixture to the bowl with the dry parts and combine
- Add the apple cider and fastly incorporate into dough
- Pour dough into the rectangular mold and decorate with sliced plums.
- Drizzle all the coconut sugar over the cake
- Bake for about 40 minutes or until a toothpick comes out clean