Vegan Pflaumenkuchen (German Plum Cake)
Experience the delightful flavors of autumn with this Vegan Pflaumenkuchen, a plant-based take on the classic German plum cake. This recipe combines a soft, cinnamon-spiced batter with the natural sweetness of ripe, juicy plums, creating a dessert that’s irresistibly tender and bursting with fruity goodness. Topped with a delicate sprinkle of brown sugar and almond flour, it forms a subtle crisp layer that perfectly complements the moist cake underneath. Dairy-free and egg-free, this plum cake is made with pantry staples like almond milk, vegetable oil, and apple cider vinegar, ensuring accessibility without compromising on rich flavor. Ready in just an hour, this traditional treat is ideal for cozy gatherings or casual indulgence, served warm or room temperature. Pair it with a dollop of vegan cream or a scoop of plant-based ice cream for a deliciously satisfying finish. Perfect for plum season, this vegan spin on the beloved Pflaumenkuchen is as comforting as it is easy to prepare.
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Recipe Information
Ingredients
- 300 g all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 150 g granulated sugar
- 200 ml almond milk
- 100 ml vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 500 g ripe plums, pitted and quartered
- 2 tbsp brown sugar
- 2 tbsp almond flour
- 0.5 tsp salt
Instructions
Preheat your oven to 180°C (350°F). Grease a 24cm (9-inch) springform or cake tin and line the bottom with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, sugar, and salt. Whisk together to incorporate the ingredients evenly.
In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until the liquids are combined.
Pour the liquid mixture into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared cake tin, spreading it evenly.
Arrange the quartered plums on top of the batter, pressing them down slightly into the mixture.
Sprinkle the brown sugar evenly over the top of the plums, followed by a sprinkling of almond flour for a slightly crisp topping.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, carefully remove the cake from the tin and transfer it to a wire rack to cool completely.
Serve the Vegan Pflaumenkuchen warm or at room temperature. Enjoy it plain or with a scoop of vegan ice cream.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 57.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 480.6 g | 175% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 233.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 471 mg | 36% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1230 mg | 26% | |
*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.
