Sourdough Rye Plum Cake (dairy-free)

I had some plums, and I always have some sourdough starter in my fridge! Thus was this yummy brownie-like cake born. It's dense, very rye flavored, not too sweet and quite delicious. Inspired by this recipe on Beets and Bones: https://www.beetsandbones.com/sourdough-cake-100-rye-hazelnut/

You can watch me make Sourdough Rye Plum Cake on my YouTube channel,

How Chandra Does Food

Ingredients:

11-12 small ripe plums

6 tbsp (85 g) coconut oil

2/3 cup coconut sugar

1 egg

1 tsp vanilla extract

2 tbsp sourdough starter (can be discard)

1 1/4 cups (150 g) rye flour

1/2 cup (50 g) almond flour

1/2 cup cacao powder

1/2 tsp fine sea salt

Instructions:

Puree 3-4 plums with just enough water to blend, to equal 3/4 cup. Add plum purée, coconut oil, and sugar to a small saucepan over low heat. Heat to melt the oil and dissolve the sugar. Let cool to room temperature.

Add plum mixture to medium bowl along with the rest of the ingredients. Mix well.

Allow to sit at room temperature, covered, 4-12 hours, until bubbly when cut into. Or if you use a clear bowl, you will be able to see the bubbles through the glass. It will not rise much.

At this point, the batter can be either baked or refrigerated overnight for a longer fermentation.

When ready to bake, pre-heat oven to 400 degrees. Spoon batter into 8x8 parchment paper lined and greased baking dish - leave parchment overhanging the sides like a sling. Slice 8 plums to decorate top of cake, pressing plums lightly into surface of batter.

Bake 30 minutes. The internal temperature should be at least 190 degrees.

Let cake cool 10 minutes in pan, then use parchment paper sling to remove cake to a cooling rack.

Let cool one hour, then slice and enjoy.