Lemon Plum Tea Cake (Gluten-free & Vegan)

Hi everyone! Today I’m sharing a recipe for a very sophisticated and beautiful Lemon Plum Tea Cake, created by a friend of mine Sarah O’Toole. Sarah creates recipes and encourages members to eat healthy with her partner Peter over at TheSeasonalDiet.com, where all of the recipes are plant-based and aimed at helping you look and feel your best!

Lemon Plum Tea Cake with Hello Detox Superfood Granola

Lemon Plum Tea Cake

You will need the following…

Plum Jam

3 red plums, diced

4 Tbsp. coconut nectar

3 Tbsp. chia seeds


1/2 cup lemon juice

2 lemons, zested

1/4 cup apple sauce

1/4 cup coconut oil

1 Tbsp. flax meal

1 cup almond milk

2 1/4 cups brown rice flour

1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup + 1 Tbsp.  Coconut sugar

1 tsp. vanilla extract

1 dash sea salt


1/2 cup Hello Detox Granola

Lemon Plum Tea Cake


Make the Jam

1). Add diced plums to a small saucepan and turn stove heat to medium. Using a potato masher, start to squish the plums.

2). Add coconut nectar to the saucepan, stir and bring the mixture to a boil. Keep mashing until mostly smooth.

3). Remove saucepan from heat and stir in chia seeds. Stir well and then set pan aside.

Make the Cake

1). Preheat oven to 350 Deg. F. Line a loaf pan with parchment paper.

2). In a medium bowl mix together: lemon juice, lemon zest, apple sauce, coconut oil, flax meal and milk.

3).  In a large bowl mix together: brown rice flour, baking powder, baking soda, coconut sugar, vanilla extract and sea salt.

4). Combine the medium bowl with the large bowl and stir really well.

5).Next, pour half of the mixture into the lined loaf pan, add the jam and then pour the remaining batter over the jam in the loaf pan. Bake for 30 minutes.

6). After 30 minutes, take the cake out and top with granola. Use your hands and gently press the granola into the cake. Place cake back into oven and bake for 30 more minutes.

7). After the cake has finished baking remove from oven and allow to cool for 10 minutes in the pan, then remove from pan and wait another 20 minutes before slicing.


  • For an Afternoon Treat – serve the cake with a nice glass of herbal tea.
  • For a Decadent Dessert – serve cake with a scoop of vanilla ice cream or whip cream & fresh berries.
  • Cake stores best in the refrigerator and tastes great served cold.

Make sure to check out The Seasonal Diet for more mouthwatering recipes and healthy eating tips!

Sarah and Peter

Peter & Sarah

by Tatiana

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