Dairy-Free Classic Plum Cake
Indulge in the timeless elegance of our Dairy-Free Classic Plum Cake, a delightful twist on a traditional dessert that's perfect for any occasion. This moist and tender cake is entirely dairy-free, relying on almond milk and white vinegar to create a rich, velvety texture akin to buttermilk, while unsweetened applesauce adds natural sweetness and moisture. The star of the show—ripe, juicy plums—grace the top with their vibrant color and tangy-sweet flavor. Coconut sugar and a hint of cinnamon lend a warm, caramelized depth to every bite. Whether dusted with a light snowfall of icing sugar or enjoyed plain, this simple yet stunning cake is ready in just over an hour and makes 8 generous servings. Perfect as a teatime treat, a light dessert, or even a sweet breakfast option, this Dairy-Free Classic Plum Cake is sure to become a beloved addition to your baking repertoire.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 150 grams coconut sugar
- 100 grams unsweetened applesauce
- 60 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 120 milliliters almond milk
- 1 tablespoon white vinegar
- 300 grams ripe plums
- 2 tablespoons icing sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
In a small bowl, combine almond milk and white vinegar. Let it sit for a few minutes to curdle and make a buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, mix the coconut sugar, unsweetened applesauce, and vegetable oil until well combined.
Add the vanilla extract and the curdled almond milk to the wet ingredients and mix well.
Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Wash and pit the plums. Cut them into thin wedges or slices.
Pour the cake batter into the prepared cake pan, smoothing out the top with a spatula.
Arrange the sliced plums over the top of the batter, pressing them slightly into the batter.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once the cake has cooled, sift the icing sugar over the top for decoration. Slice and serve.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 383.4 g | 139% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 215.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
