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 😊

INGREDIENTS:

• 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

DIRECTIONS:

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 :)

RECIPE NOTES:

• *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.

RECIPE CARD:

If you make it let me know! :)