Whilst not as sweet as their juicy peach and nectarine cousins, plums are perfect in this wonderfully moist, fruity loaf cake! It has a lovely spiced flavour and is delicious with a good cup of tea (or iced tea when it is warm!) It is also very straightforward to make and is  fairly low in sugar (for a cake!)

2 eggs
200g brown sugar or maple syrup
100ml strong chai tea
250g plain flour
1 ½ tsp baking powder
2 tsp mixed spice
50g coconut oil (melted)
200g plums (about 4 plums, dependent on size)

You will need a 20cm loaf tin and baking/parchment paper to line.

Start by making a strong cup of chai tea (you can use any other black tea if you don’t have chai but be generous with your mixed spice instead). Leave the tea bag in to brew whilst the tea cools.

Preheat the oven to 170C and grease and line the base of a 20cm loaf tin with baking/ parchment paper.

Chop the plums into small pieces (no need to remove the skins) and set aside.

In a stand mixer, or large bowl, beat together the eggs and syrup for a couple of minutes. Slowly add half of the flour then continue mixing as you add the tea (it does not need to be cold but make sure it is not still very hot). Mix in the rest of the flour along with the baking powder and mixed spice.  Finally, pour in the melted coconut oil. Continue mixing until everything is well combined and you have a smooth mixture. Fold in the chopped plums then pour the mixture into the loaf tin.

Bake at 170C for 50-60min or until firm to touch. You need to leave in the tin whilst the cake starts to cool as you will find it falls apart if you remove it too quickly. Once the tin is cool enough to touch, turn out onto a wire rack to cool completely (the lining paper in the tin will make this much easier, so I recommend using even on a good non-stick tin).

Enjoy with a good cup of tea! Note, this is best eaten within a day or so of baking as the plums will make the cake go a little soggy if left too long.

Dairy free baking