vegan plum cake

An Austrian classic - vegan style! A simple, fluffy sponge topped with juicy plums and a generous dusting of icing sugar.

Vegan Plum Cake

flour

tsp baking powder

150 g caster sugar

100 ml vegetable oil

225 ml sparkling water

plums (use half if large)

lemon zest (optional)

vanilla extract (optional, almond

icing sugar

cinnamon (optional)

tbsp flaked almonds (optional)

Preheat oven to 180°C / 360°F

Wash, destone and halve or quarter the plums depending on size.

In a mixing bowl, whisk to combine the flour and baking powder. Set aside.

In a separate mixing bowl, combine the sugar and oil (and zest or vanilla extract if using), then add the sparkling water and gently combine.

Now, add the dry mix (flour and baking powder) to the wet mix, and gently whisk to combine into a smooth, lump-free batter.

Pour the batter into a lined oven tray. We use a large flat 12 x 15 inches (30 x 38 cm) sheet tray. For different tray or tin sizes, see the notes below.

Place the plum halves on top of batter. If using, sprinkle over the flaked almonds.

Cook for 25-30mins until cake comes out clean when tested, fruit is nicely cooked and the cake just starts to brown a little bit.

With the cake fresh out of the oven and still hot, generously sprinkle on icing sugar, and some cinnamon if using. The icing sugar melts on the juicy hot fruit.

The cake can be served warm immediately, or transferred to a wire rack to cool.

Delicious &amp; simple Vegan Upside Down Plum Cake - a great recipe to stun your friends and family with this easy, yet super tasty creation!

Vegan Plum Upside Down Cake

plums (I used plumcots)

brown sugar (14 g)

butter

all-purpose flour (200 g)

brown sugar (60 g)

salt

coconut oil (90 g) (melted)

coconut yogurt (150 g)

tbsp aquafaba "eggs" (see notes)

tsp cinnamon

tsp ground ginger

tsp vanilla extract

Preheat your oven to 180C, then start by cutting your plums into thick slices. Lightly grease a 7&#39;&#39; cake tin (I used 1 tsp coconut oil to do so) and sprinkle 1 Tbsp of brown sugar across the bottom.

Tightly place the plum slices on the bottom of the cake tin, drizzle with the melted vegan butter/margarine, then place the tin in the pre-heated oven for 10 minutes.

In the meantime prepare your cake batter: Beat the Aquafaba eggs, then blend in the rest of your liquid ingredients: coconut oil, coconut yogurt, vanilla extract. Lastly add in the spices.

In a separate bowl combine the flour, brown sugar, baking powder and salt, then gently combine the dry and wet ingredients and pour them carefully onto the plums in  your cake tin.

Transfer the cake to the oven for about 40-50 minutes. Ideally check the cake with a toothpick after 40 minutes and adjust the baking time accordingly as it can depend on your oven.

Once your cake is done, remove the tin from the oven and let the cake cool down for 10 minutes before carefully removing the cake ring. Place a serving plate onto the cake and swiftly turn the cake around. Use a knife to help remove the bottom of the cake tin.

Decorate with coconut yogurt and plums before serving and keep the cake in the fridge, if you’re keeping it overnight for up to 2 days.

Top 2 vegan plum cake recipes from across the web

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Vegan Plum Upside Down Cake

Top 2 vegan plum cake recipes from across the web

The most viewed vegan plum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Plum Cake

Vegan Plum Upside Down Cake

The most viewed vegan plum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine