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  • Serena Di Sabatino Di Diodoro

Rustic cake with plums, almonds and Corn Flakes (Vegan)

As you might have noticed I'm taking a break from cereallyserena lately.

This is because taking pictures of my creations is making me anxious and it's not what I need right now.

However I still have recipes that I made last year and I need to share 😅

This is one of them: a rustic cake made with plums, almonds and Corn Flakes!

I need to share it now since plums are in season but not for much longer so if you are a fan of plums make it right now and you won't be disappointed!

The cake is super easy to make, fluffy and perfect for a cozy end-of-summer breakfast!!

I adapted this recipe from Cucina Botanica and you can check out my version below this picture 😊


  • 220g Type 1 flour*

  • 1 teaspoon ground cinnamon

  • 16g baking powder

  • 20g cornstarch

  • 150g almond flour

  • 240g soy milk

  • 4 Tablespoon lemon juice

  • 130g maple syrup**

  • 60ml vegetable oil

  • pinch of salt

  • 4-6 plums

  • Corn Flakes


  1. Preheat oven to 350°F (180°C) and cover with parchment paper a springform pan with a diameter of 22-24cm***.

  2. In a big bowl sift and mix together Type 1 flour, cinnamon, cornstarch, almond flour, baking powder and salt.

  3. In another bowl add all the liquid ingredients: milk, lemon juice, vegetable oil and maple syrup. Give it a quick stir.

  4. Pour the liquids into the flour mixture and mix with a wooden spoon or a spatula until well combined.

  5. Transfer the batter into the prepared pan and top with plums and Corn Flakes (I cut 3 big plums in 4 pieces to make a sort of circle and put half a plum in the middle. Then I covered the rest of the surface with cereal).

  6. Bake for about 50-60 minutes or until the surface is gold and a toothpick inserted into the center of the cake comes out clean.

  7. Let it cool completely before removing from the pan.

  8. Enjoy :)


  • *If you don't have Type 1 Flour I think you can substitute it with white whole wheat flour or a combination of all purpose flour and whole wheat flour.

  • **In the original recipe there is date paste instead of maple syrup.

  • ***I used a springform pan with a diameter of 22cm but if I make it again I would use a bigger pan.

  • You can store this cake at room temperature in an airtight container for a few days.

  • I adapted the recipe from Cucina Botanica's first book.


If you make it let me know! :)

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