Hazelnut, Plum and Lime Cake with Vanilla Cashew Cream by Carin from Gala’s Organic Kitchen

The days are short and there’s a chill in the air. May this cake satisfy you and warm up your heart even though it’s cold outside. Enjoy whilst still a little warm with a cup of chai tea.

Makes 1 medium size round cake



1 cup hazelnut meal

1/2 cup buckwheat flour

1/2 cup brown rice flour

1 tsp bi-carb soda

1/3-1/2 cup coconut sugar

Pinch sea salt

1/2 tsp nutmeg

Zest of 3 limes


1/4 cup finely ground linseeds, soaked in 1 cup rice milk for 15 min

1/3 cup rice bran oil

Juice of 1 lime, about 1/4 cup

1 tbsp vanilla extract


4 ripe plums, thinly sliced into half moons

Optional- 2 tbsp coconut sugar, to sprinkle on top of the plums

Drizzle lime juice


Preheat oven to 200C.

Slice the plums into thin fans and drizzle with lime and coconut sugar. Set aside.

Sieve the dry ingredients into a large bowl. Mix the wet ones in another bowl. Combine the two. Pour batter into a lined cake tin and cover the top with plums and optional sugar. You could try creating a Fibonacci spiral for a visually appealing effect. Bake for 45-55 minutes (depends on your oven), or until the top goes a little brown and a knife inserted in the middle of the batter, not the pears, comes out clean. Let cool a little before cutting. Enjoy!

Tip: If plums are out of season try using other fruit, such as pears, apples, nectarines, peaches, or even berries. Use lemons instead of limes. Use almond meal instead of hazelnut meal. You can also use olive oil or coconut oil instead of rice bran oil. You can also only use 1/4 cup of sugar instead of 1/2 cup but I like that level of sweetness!

Plum cake 2

Vanilla Cashew Cream

This is the classic vegan version of a thick, white glaze or a cream icing. You can adjust the consistency easily by adding more or less milk. Also, when left in the fridge overnight it will thicken more. The cream lasts for up to 4-5 days in the fridge and defrosts well,  just be sure to re-blend to recreate that smooth effect. Cashew cream is definitely best eaten fresh.


1 cup organic raw cashews soaked overnight

1/4 – 1/2 cup rice milk – depending on desired consistency!

1 tsp vanilla extract or the seeds from a real vanilla pod

1 tbsp maple syrup or if you like it sweeter try 2 tbsp. Alternatively use dates as your source of sweetness

Tiny pinch of salt

1 tsp lemon juice for optional extra zing


Place all ingredients in a blender or mini food processor and whiz until creamy. Take a deep breath.

Drizzle the cake with the vanilla cashew cream and garnish with a sprig of mint, a sprinkle of chopped nuts or some shredded coconut. Oolala!

For more wonderful cruelty-free recipes and to find out more about Carin please visit


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