An early Autumn [vegan-ish] Cornmeal Plum Cake

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i needed to clear my fridge of any produce before leaving on Monday for georgia—the country. It feels like i just got back minutes ago from hawaii, and stocked my fridge with the colorful, amazing produce that appears late summer into early autumn. i’ve never been to georgia, and i can’t to see what magic this place holds for me to discover. i will be documenting the whole trip with the restaurant team behind compass rose—a total institution here in the district. i’m completely honored.

so i baked this cake to freeze and cherish the last memories of summer when i return.

[adapted from the minimalist baker]


1 1/2 Tbsp flaxseed meal + 4 Tbsp water

3/4 cups unsweetened almond milk

1 tsp lemon juice

1/2 tsp baking soda

1/3 cup butter, melted

a loose 1/2 cup coconut palm sugar

2 tbsp unsweetened applesauce

1/2 himalayan pink salt

3/4 cups fine yellow cornmeal (I love geechie mills)

3/4 cups spelt flour

Preheat oven to 350 degrees F and grease an 8x8 baking pan

Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.

Next add salt, cornmeal, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.

Add batter to prepared dishes and bake for 35 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.

Let rest in the cooking dish for a few minutes before serving.

Maya OrenComment