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Cocoa Rum Cake with Figs, Plums and Pecans

Milly Eliyahu

Food photography & styling

Instagram: @millykayfoodblog |

Jerusalem, Israel


350 g white spelt flour
2 tsp baking powder
1 tsp cinnamon
1 tsp cocoa powder
1 cup nut milk

1 tbsp lemon juice
250 g apple puree
145 g maple syrup
100 g canola oil
1⁄4 cup brown sugar
2-3 tbsp dark rum
4-5 figs

3-4 plums
100 g pecan



Powdered sugar


  • Preheat oven to 355°F, flour and grease a 22 cm round mold.

  • In a bowl, mix all the wet ingredients.

  • In another bowl, sift all the dry ingredients and mix.

  • Cut the figs. Peel the plums and cut them into small pieces. Cut the pecans into rough pieces.

  • Transfer the wet ingredients to the bowl of the dry ingredients and mix.

  • Add the plums, figs and pecans to the batter and mix lightly.

  • Transfer the mixture to a baking pan and bake for 40-45 minutes or until a toothpick entering the middle of the cake comes out clean.

  • When the cake is cold, drizzle with powdered sugar.

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