Nutty Plum Canyon (vegan)

by Kristin

When you have friends who have a plum tree in their garden and don’t know what to do with it.

Nutty Plum Canyon

3 kilo quite a bit of this blue and purple rounded sweetheart.

I remember that my grandma cooked them with spices for 4 hours in the oven to make plum mouse as jam for on the bread.

Today I’m trying something new. Everybody is on vegan trip and I’m trying not to eat many carbs but sometimes I can’t resist and want something sweet.

Something where you don’t feel guilty after eating it.

So I decided to experiment and came up with the Nutty Plum Canyon.

Nuts are low in carbs an high in proteins and fruits have a lot of fiber a prefect combination.


  • 250g semolina (flour) Gries (Weich/ Organic)
  • 125g ground almonds / almond flour
  • 125g ground hazelnuts
  • 50g plain flour
  • 1 sachet backing powder
  • 200g cane sugar (original recipe) I always do 150g
  • a little bit of vanilla or vanilla sugar
  • 250ml almond milk or Soja milk ( you choose the flavor)
  • 350/450g plums (washed and cutted)
  • powder sugar to finish off


Mix semolina, all grounded nuts, flour, backing powder, sugar, vanilla and the milk in sequence until you have a nice smooth and creamy dough. Fill the cake pan with it.

Wash and cut the fruit into small pieces like on the pictures. Layer them on the dough. If you like your cake juicy you can layer the plums.

Put everything in the oven for 45 – 55min with 180 degrees.

Let the cake cool off and finish with powder sugar.

Tip! Melted butter on top before you finish off with powder sugar. #intensivetaste

Bon appetite !

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