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Vegan Plum Cake
That combination of sweet and tart. This vegan plum cake is easy to make and so delicious. Perfect as plums are currently in season!
I used the Plum cake recipe from the Chestnut Bakery and made a few tweaks using what I had at home and I was very happy with the result, which is why I have decided to share this recipe with you.
This cake is soft and moist and delicious with the tart plums.
LET'S TALK SUGAR
I love baking with coconut sugar as a had a slight caramel flavour and I find it also less sweet than castor sugar.
I originally used coconut sugar only, but I know that that deep caramel, almost slightly bitter flavour can be too much for some people.
For this reason I wrote the recipe using half castor sugar and half coconut sugar. If you don't have or like coconut sugar you can use only castor or brown sugar.
SERVE WITH
Vanilla Ice cream
Vegan custard
whipped vanilla cream
or yoghurt and fresh berries
ALTERNATIVE OPTIONS
Replace the plums with other stone-fruit such as peaches or nectarines.
Fresh raspberries would also work well.
Substitute the almon milk for oat, soy or any milk of choice.
PREPARING THE BAKING TIN
Do this before you start making the cake.
I personally like lining the tin with baking paper as it makes it a lot easier to remove the cake.
You can however grease the cake tin using a cook-and-spray or a bit of vegan butter. Make sure to get it to all the edges though.
Using a loose bottom cake tin will also make it easier to remove the cake.
STORING THE CAKE
Keep the cake in an airtight container in an cool area. If your room temperature (depending on where you live) is too warm, you might want to keep it in the fridge.
OTHER RECIPES TO TRY
PLUM CAKE
That combination of sweet and tart. This vegan plum cake is easy to make and so delicious. Perfect as plums are currently in season!
SERVES 10 - 12
TIME about 1 hour 30 min
INGREDIENTS
220g plain flour
40g ground almonds
90g coconut sugar
90g castor sugar (or more coconut sugar)
80g non-dairy yoghurt, room temperature
180g cubed vegan butter, room temperature
125ml almond milk, room temperature
250g sliced plums
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tbsp cornstarch
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Icing sugar, for dusting
INSTRUCTIONS
Preheat the oven to 180C and prepare your cake tin (18cm).
Wash and slice each plums in about 8 wedges. Set aside
In a small bowl or cup mix the almond milk and apple cider and set aside. This will be the vegan buttermilk.
In a large bowl beat the vegan butter cubs and the sugar with a handheld mixer. Beat until the mixture is fluffy and lighter in colour.
Add the yoghurt, vegan buttermilk and vanilla to the butter mixture and mix until well combined.
Add the flour, ground almonds, cornstarch, salt, baking powder and baking soda to the wet mixture and mix to combine.
Next, add the sliced plums (keep a few slices back to place on top of the cake) and fold in using a spatula or wooden spoon, until the plum slices are evenly distributed.
Transfer the batter into the prepared cake tin and evenly smooth out the top.
Arrange the remaining plum slices on top and bake in the preheated oven for an hour.
Test the cake using a baking needle. As the plums will release moisture the cake will be wetter around the plum slices. That is fine.
Once baked, remove from the oven and let it cool in the cake tin before removing from the tin.
Place the cake on a cooling rack until completely cooled.
Dust the cake with icing sugar (optional) before serving.
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