I was always the kind of girl that loves something sweet with her afternoon coffee. 4 o'clock just translates to "afternoon pick-me-up" in my mind, and what's better than a coffee & cake combo?! Can you relate?
The real trick about afternoon snacks is keeping them light and simple. The point is to get a boost of energy so you can keep doing whatever it is you're doing for two or three more hours. You don't want to get distracted in the kitchen or fall asleep in the office because you ate something too heavy.
This cake is just perfect! Not too sweet, not heavy, stays fresh for a few days, and can easily be wrapped to go.
I like to make this on a Saturday/Sunday so I'll have it ready for the week to come, but it's also a great brunch option and can be upgraded with some whipped coconut cream.
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Preheat the oven 350°F (175°C) and line a loaf pan with parchment paper.
Prepare the fruit mixture: slice the plums and mix together with the orange juice, maple syrup, and cinnamon. Set aside to allow the plums to absorb the flavors.
In a small bowl or glass, mix together the flaxseed meal and the water and set aside to create a flaxseed "egg".
In a large mixing bowl (or a standing mixer), beat together the olive oil, orange juice, zest, and maple or honey. Mix in the flaxseed "egg".
Gradually sift the flour, sodium bicarbonate, and salt into the cake mixture, beating just until combined.
Transfer the cake mixture to the lined loaf pan and arrange the plum slices. Once you're done arranging the fruit, you can pour some of the fruit marinade on top, to add some color and flavor.
Place on the center oven rack and bake for about 45 minutes, or until a cake tester/toothpick comes out clean.
Remove the cake and let it cool in the pan for 15 minutes, before transferring it onto a wire rack to cool completely.
You can upgrade this cake using whipped coconut cream.
The cake is good for about 4 days when kept in a cake container.