It was a weekend afternoon when I made this cake again because I had some leftover plum jam and walnuts from the fall. Every time, the base turns out moist and chocolatey, and the combination of walnuts and cocoa is just right. It's not a complicated dessert, but it has everything needed for a meal with friends or for morning coffee. I tried the recipe without syrup and it worked very well; it didn't dry out at all.
Quick Info
Total time: Approximately 2 hours (including cooling and decorating)
Servings: 15-18 pieces, depending on how you cut them
Difficulty: Medium
Ingredients
Base:
430 g all-purpose flour
210 g granulated sugar
50 g cocoa powder (unsweetened, quality)
180 g walnut kernels (130 g finely ground, 50 g roughly chopped)
480 ml still water (at room temperature)
2 teaspoons baking soda
1 tablespoon vinegar (preferably wine or apple vinegar, not balsamic)
90 ml oil (sunflower or other neutral oil)
4 heaping tablespoons plum jam (approx. 330 g)
Glaze:
100 g dark chocolate (minimum 50% cocoa)
2 tablespoons sunflower oil
Chocolate cream:
100 g dark chocolate
140 ml plant-based cream (100 ml for the cream, the rest for mixing)
Decor:
300 ml plant-based cream (for decorating)
50 g dark chocolate shavings
Preparation Method
1. Base
1. Preheat the oven to 190°C. The recommended pan is 32x22 cm and should be lined with baking paper; otherwise, it may stick easily.
2. In a large bowl, combine the flour, cocoa, sugar, and walnuts (both the finely ground and the coarsely chopped parts). Mix well with a whisk or spoon.
3. Incorporate the water and oil into the dry ingredients. A manual whisk is needed, not an electric mixer. Mix until there are no visible lumps.
4. Add the plum jam and continue mixing. Separately, quench the baking soda with vinegar (it will foam, which is normal) and pour it into the mixture.
5. The final mixture is quite fluid, but don’t worry, that's how it should be. Pour everything into the pan and level it out.
6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. For me, 32 minutes was enough, but every oven is different.
7. Remove the pan and let the base cool completely there, not on a rack, to retain moisture.
2. Glaze
1. Place the broken chocolate pieces and oil in a heatproof bowl over a double boiler.
2. Stir occasionally with a spoon until everything becomes smooth and shiny. Do not let the chocolate get too hot.
3. Remove the bowl from the heat and let the glaze sit for 5-10 minutes, so it’s not too liquid when you use it.
3. Chocolate cream
1. Heat 100 ml of plant-based cream in a small saucepan over low heat. Do not let it boil.
2. Add 100 g of broken chocolate pieces. Let it sit for 2-3 minutes, then stir until all the chocolate melts.
3. Chill the cream, ideally for a few hours or overnight. It will firm up well and be easy to mix later.
4. Once completely cooled, whip for 2-3 minutes together with the remaining 40 ml of plant-based cream until fluffy.
4. Assembly
1. Cut the cooled base into squares or rectangles, as preferred.
2. Glaze each piece on top using a spoon. If the glaze has set too hard, heat it for a few seconds.
3. Place the chocolate cream in a piping bag (or a corner-cut bag) and decorate each piece.
4. Whip the plant-based cream stiff and place a dollop on top of each cake. Sprinkle chocolate shavings for appearance and texture.
5. If you want to soak the base, you can use a simple syrup made from water, sugar, and rum, but it’s not essential.
Why I make this recipe often
It keeps well for a few days, is easy to cut and transport, and doesn’t rely on eggs or dairy, so it works for fasting or for those with dietary restrictions. The base doesn’t dry out, even without syrup. It’s flexible: I can use whatever jam I have at home or swap the walnuts for hazelnuts or almonds if needed.
Tips and Variations
Tips
Let the base cool completely before cutting to avoid crumbling.
If you don’t have plant-based cream, liquid coconut cream (the thick part, chilled) can be an alternative.
Do not use a mixer for the base to avoid developing gluten and making it dense.
You can double the glaze if you want a thicker layer.
Substitutions
Walnuts can be replaced with almonds, hazelnuts, or even seeds (for a nut-free version).
Plum jam can be swapped with another thick jam (cherries, sour cherries, apricots), but plums give a special slightly sour taste.
Baking soda can be replaced with baking powder, but the base won’t be as airy.
Variations
For more flavor, you can add grated orange zest to the base.
You can add raisins or dried cranberries for extra texture.
The glaze can also be made with plant-based milk instead of oil if you want a softer version.
Serving Ideas
It works as a homemade cake for any event or as a dessert with coffee.
You can make small portions and package them; they don’t crumble easily.
For an extra touch, it can be served with a bit of plant-based ice cream or fruit sauce.
Frequently Asked Questions
The base didn’t rise; what did I do wrong?
Most likely, the baking soda was not properly quenched with vinegar or was too old. Always check the expiration date and ensure it reacts.
Can I freeze this cake?
The base can be frozen plain, without glaze or cream. The glaze and cream may have a changed texture after thawing.
Can it be made without plum jam?
Yes, but it will lack that slightly sour taste and dense texture that the jam provides. You can use another thick jam, but I recommend not using one that is too liquid.
How do I prevent it from sticking to the pan?
You must use baking paper; otherwise, the base may easily stick to the pan's edges.
How long does the cake last in the fridge?
It keeps well for 3-4 days; it doesn’t dry out and retains its flavor.
Nutritional Values (estimated, per serving, 1/16 of the pan)
Calories: ~290 kcal
Protein: 3-4 g
Carbohydrates: 34-36 g
Fats: 16-17 g
Fiber: 2-3 g
Values are approximate and may vary depending on the type of chocolate and cream used.
Storage and Reheating
The cake can be stored in the fridge in a lidded container for up to 4 days. The plain base, without glaze and cream, keeps well in the freezer for up to a month. If you want to serve the cake at room temperature, take it out of the fridge 30 minutes before serving – the cream will be softer and the flavor will be better. The glaze remains slightly crunchy even after refrigeration. Reheating is not necessary.
This is how I make this fasting cake with walnuts, chocolate, and plum jam. It can be adapted in many ways and keeps very well, so it’s worth trying whenever you feel like something sweet without complications.
Quick Info
Total time: Approximately 2 hours (including cooling and decorating)
Servings: 15-18 pieces, depending on how you cut them
Difficulty: Medium
Ingredients
Base:
430 g all-purpose flour
210 g granulated sugar
50 g cocoa powder (unsweetened, quality)
180 g walnut kernels (130 g finely ground, 50 g roughly chopped)
480 ml still water (at room temperature)
2 teaspoons baking soda
1 tablespoon vinegar (preferably wine or apple vinegar, not balsamic)
90 ml oil (sunflower or other neutral oil)
4 heaping tablespoons plum jam (approx. 330 g)
Glaze:
100 g dark chocolate (minimum 50% cocoa)
2 tablespoons sunflower oil
Chocolate cream:
100 g dark chocolate
140 ml plant-based cream (100 ml for the cream, the rest for mixing)
Decor:
300 ml plant-based cream (for decorating)
50 g dark chocolate shavings
Preparation Method
1. Base
1. Preheat the oven to 190°C. The recommended pan is 32x22 cm and should be lined with baking paper; otherwise, it may stick easily.
2. In a large bowl, combine the flour, cocoa, sugar, and walnuts (both the finely ground and the coarsely chopped parts). Mix well with a whisk or spoon.
3. Incorporate the water and oil into the dry ingredients. A manual whisk is needed, not an electric mixer. Mix until there are no visible lumps.
4. Add the plum jam and continue mixing. Separately, quench the baking soda with vinegar (it will foam, which is normal) and pour it into the mixture.
5. The final mixture is quite fluid, but don’t worry, that's how it should be. Pour everything into the pan and level it out.
6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. For me, 32 minutes was enough, but every oven is different.
7. Remove the pan and let the base cool completely there, not on a rack, to retain moisture.
2. Glaze
1. Place the broken chocolate pieces and oil in a heatproof bowl over a double boiler.
2. Stir occasionally with a spoon until everything becomes smooth and shiny. Do not let the chocolate get too hot.
3. Remove the bowl from the heat and let the glaze sit for 5-10 minutes, so it’s not too liquid when you use it.
3. Chocolate cream
1. Heat 100 ml of plant-based cream in a small saucepan over low heat. Do not let it boil.
2. Add 100 g of broken chocolate pieces. Let it sit for 2-3 minutes, then stir until all the chocolate melts.
3. Chill the cream, ideally for a few hours or overnight. It will firm up well and be easy to mix later.
4. Once completely cooled, whip for 2-3 minutes together with the remaining 40 ml of plant-based cream until fluffy.
4. Assembly
1. Cut the cooled base into squares or rectangles, as preferred.
2. Glaze each piece on top using a spoon. If the glaze has set too hard, heat it for a few seconds.
3. Place the chocolate cream in a piping bag (or a corner-cut bag) and decorate each piece.
4. Whip the plant-based cream stiff and place a dollop on top of each cake. Sprinkle chocolate shavings for appearance and texture.
5. If you want to soak the base, you can use a simple syrup made from water, sugar, and rum, but it’s not essential.
Why I make this recipe often
It keeps well for a few days, is easy to cut and transport, and doesn’t rely on eggs or dairy, so it works for fasting or for those with dietary restrictions. The base doesn’t dry out, even without syrup. It’s flexible: I can use whatever jam I have at home or swap the walnuts for hazelnuts or almonds if needed.
Tips and Variations
Tips
Let the base cool completely before cutting to avoid crumbling.
If you don’t have plant-based cream, liquid coconut cream (the thick part, chilled) can be an alternative.
Do not use a mixer for the base to avoid developing gluten and making it dense.
You can double the glaze if you want a thicker layer.
Substitutions
Walnuts can be replaced with almonds, hazelnuts, or even seeds (for a nut-free version).
Plum jam can be swapped with another thick jam (cherries, sour cherries, apricots), but plums give a special slightly sour taste.
Baking soda can be replaced with baking powder, but the base won’t be as airy.
Variations
For more flavor, you can add grated orange zest to the base.
You can add raisins or dried cranberries for extra texture.
The glaze can also be made with plant-based milk instead of oil if you want a softer version.
Serving Ideas
It works as a homemade cake for any event or as a dessert with coffee.
You can make small portions and package them; they don’t crumble easily.
For an extra touch, it can be served with a bit of plant-based ice cream or fruit sauce.
Frequently Asked Questions
The base didn’t rise; what did I do wrong?
Most likely, the baking soda was not properly quenched with vinegar or was too old. Always check the expiration date and ensure it reacts.
Can I freeze this cake?
The base can be frozen plain, without glaze or cream. The glaze and cream may have a changed texture after thawing.
Can it be made without plum jam?
Yes, but it will lack that slightly sour taste and dense texture that the jam provides. You can use another thick jam, but I recommend not using one that is too liquid.
How do I prevent it from sticking to the pan?
You must use baking paper; otherwise, the base may easily stick to the pan's edges.
How long does the cake last in the fridge?
It keeps well for 3-4 days; it doesn’t dry out and retains its flavor.
Nutritional Values (estimated, per serving, 1/16 of the pan)
Calories: ~290 kcal
Protein: 3-4 g
Carbohydrates: 34-36 g
Fats: 16-17 g
Fiber: 2-3 g
Values are approximate and may vary depending on the type of chocolate and cream used.
Storage and Reheating
The cake can be stored in the fridge in a lidded container for up to 4 days. The plain base, without glaze and cream, keeps well in the freezer for up to a month. If you want to serve the cake at room temperature, take it out of the fridge 30 minutes before serving – the cream will be softer and the flavor will be better. The glaze remains slightly crunchy even after refrigeration. Reheating is not necessary.
This is how I make this fasting cake with walnuts, chocolate, and plum jam. It can be adapted in many ways and keeps very well, so it’s worth trying whenever you feel like something sweet without complications.