Dairy-Free Pflaumenkuchen (German Plum Cake)
Experience the warm and cozy flavors of Germany with this Dairy-Free Pflaumenkuchen, a traditional plum cake made entirely plant-based. Perfectly balancing sweetness and tang, this recipe features tender, ripe plums layered atop a moist cinnamon-spiced cake base. With simple pantry ingredients like plant-based milk and vegetable oil, this cake is effortlessly free of dairy without compromising on texture or taste. The plums are tossed in lemon juice and brown sugar for a caramelized fruit topping that bakes into the cake beautifully. Ready in just an hour, this vegan plum cake makes an elegant dessert for gatherings or a delightful afternoon treat paired with tea or coffee. Whether served plain or with a dollop of dairy-free whipped cream, this Pflaumenkuchen is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 150 grams granulated sugar
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 125 milliliters plant-based milk (e.g., almond or oat)
- 100 milliliters neutral vegetable oil (e.g., canola or sunflower)
- 1 teaspoons vanilla extract
- 600 grams fresh ripe plums
- 1 tablespoons lemon juice
- 2 tablespoons brown sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round springform pan with a bit of vegetable oil.
In a large mixing bowl, combine the flour, baking powder, granulated sugar, salt, and ground cinnamon.
In another bowl, mix together the plant-based milk, vegetable oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
Pour the batter into the prepared springform pan and spread it evenly using a spatula.
Wash, pit, and slice the plums into wedges. Toss them in a bowl with lemon juice and brown sugar until well coated.
Arrange the plum slices over the batter in a circular pattern, pressing them slightly into the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow it to cool in the pan for 10 minutes. Afterward, run a knife around the edge of the cake and release it from the springform pan.
Allow the PFlaumenkuchen to cool completely on a wire rack before serving. Enjoy your dairy-free plum cake either plain or with a scoop of dairy-free whipped cream.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 231.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1349 mg | 29% | |
*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.
