Paleo Plum Cake

Paleo Plum Cake

Plum Cake in October…

So many exciting things happening in this recipe. I made a paleo plum cake. The filling is off course plum and something called totu, which I’ll tell you more about in later. Wrapped in a light chocolate cake and covered in melted chocolate and almond flakes. I’m still enjoying plums as plum season stretches well into October. For this recipe I used Victoria plum, but any plum you can still get your hands on is good! I’ve already written an essay on plum in my previous recipe. Just to refresh your mind I made a delicious Chinese plum sauce to accompany some crispy cashew chicken. I have said it before, but I will say it again plums have various health benefits. They are a good source of Calcium, Magnesium, Phosphorus, Vitamin C, Vitamin A, Vitamin K and folate.


Totu What?!

No, it’s not a typo and its definitely not tofu. Totu is a cottage cheese substitute made from egg whites. And it is one of main ingredients for the plum filling in this cake. It’s a ready-made product in Hungary and is being used in a lot of kitchens there. The Hungarian paleo community embraced totu and I think it’s time we catch on.

While in Hungary you can buy it from a healthy or paleo store, it is very easy to make from scratch. You have to mix egg whites with some salt, lemon juice and coconut oil and pour it in boiling water. Once the water is boiling again you simply drain the water through a sieve and are left with totu or paleo ‘cottage cheese’ (For complete instructions follow the steps in the recipe). Although I use a lot of eggs to make it, it doesn’t have an eggy taste. I don’t know why I took so long to try this out, but it’s definitely a keeper.


Versatile Cocoa Batter

Lastly, I have to talk about my cocoa batter mix. I have used this same mix for several other cakes as well. Because of its light consistency it’s great for rolls and layered cakes. And it’s very easy to make. Try it in my Mont Blanc and Vesuvius Cakes or one of my favorites the Chestnut Roll.

Paleo Plum Cake

Prep Time28 mins
Cook Time30 mins
Chill Time4 hrs
Total Time4 hrs 58 mins
Servings: 14 slices
Author: Andrea


Cocoa Batter

  • 6 eggs split egg yolks from egg white
  • 50 gram xylit
  • 50 gram cocoa powder
  • 1 pinch salt

Plum filling

  • 10 large eggs only whites
  • 1 ½ tsp salt
  • 320 gram coconut oil melted
  • 6 tbsp lemon juice bio
  • 300 gram plum deseeded and diced
  • 1 tbsp honey
  • 3 tbsp coconut sugar


  • 100 gram 85 % dark chocolate
  • 180 ml coconut cream
  • 40 gram almond flakes


Cocoa Batter

  • Preheat the oven to 175°C and line a bakin tray with non-stick reusable tin liner.
  • Beat the egg whites with a pinch of salt in a big bowl with the electric mixer until the peaks stand straight up.
  • Mix egg yolks with xylit in another big bowl until it is light yellow and airy.
  • Add cocoa powder to the egg yolk mixture and mix it with a kitchen spoon. Add beaten egg whites to cocoa mixture and fold it carefully with kitchen spoon, to not break the egg white foam.
  • Smooth the batter into the baking tray.
  • Put into the oven and bake for 12 minutes.
  • Line a 30 cm x 10 cm half round loaf pan with cling film and put baked cocoa batter in simple layer in it. Cut the same size rectangle from the leftover batter as the basic of the loaf pan. We will use it later.

Plum Filling

  • Make “cheese” from the egg whites. Boil 3 liter water. Add 1 ½ tsp salt, 6 tbsp lemon juice and 20 gram coconut oil to the egg whites and mix it.
  • Pour egg whites into the boiling water then stir it gently for 2-3 minutes, until the water is boiling again.
  • Pour cooked egg whites to sieve and push the water out from the egg white “cheese” very gently. Leave it in the sieve.
  • Put plums into a pan, add a pinch of salt, 1 tbsp honey and cook on medium heat for 8-10 minutes, until soft. Stir often.
  • Put the cooked egg whites, 300 ml melted coconut oil, 3 tbsp coconut sugar and the cooked plums into a big bowl and mix with immersion blender until it’s creamy, and consistency is homogeneous.
  • Pour the plum cream into the cocoa batter lined loaf pan. Place the rectangle cocoa batter to the top. Cover with cling film and put into the fridge for 3-4 hours, but it’s better to leave overnight.


  • Later or next day make the frosting. Melt dark chocolate with coconut cream together above steam (Bain Marie). Stir until it’s velvety.
  • Remove the cling film from the plum cake and turn to serving plate.
  • Cover the plum cake with chocolate frosting then sprinkle with almond flakes. Ready to serve. Enjoy!