Vegan Classic Plum Cake
Elevate your dessert repertoire with this Vegan Classic Plum Cake, a perfectly moist and flavorful treat that will delight your taste buds. Made without eggs or dairy, this easy-to-follow recipe uses almond milk and apple cider vinegar to create a tender, fluffy crumb, while the warm notes of cinnamon add a comforting touch. Fresh, juicy plums take center stage, their natural sweetness beautifully complemented by a sprinkle of caramelized brown sugar. With a prep time of only 15 minutes, this plant-based cake is ideal for casual gatherings, afternoon tea, or a satisfying dessert. Whether served warm or at room temperature, it’s a stunning showcase of seasonal fruit and classic baking flavors that everyone will love.
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 150 g granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp cinnamon
- 0.25 tsp salt
- 240 ml unsweetened almond milk
- 1 tbsp apple cider vinegar
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 4 medium fresh plums, sliced
- 2 tbsp brown sugar
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan with a little vegetable oil or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, whisk together the almond milk and apple cider vinegar. Let the mixture sit for about 5 minutes to curdle slightly, making vegan buttermilk.
Add the vegetable oil and vanilla extract to the milk mixture. Stir well to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Arrange the sliced plums over the top of the batter, pressing them down slightly. Sprinkle the brown sugar evenly over the plums.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve the cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 34.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 375.2 g | 136% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 208.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 509 mg | 39% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 978 mg | 21% | |
*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.
