Plum cake with a sponge base
During the plum season, we are always happy to discover and try out new delicacies with plums. In addition to our vegan galette with plums and our plum crumble, we can now recommend this simple vegan plum cake. If it’s the season, you should definitely try this delicious and easy recipe!
In contrast to classic damson or plum cake from the tin, the dough or base of the cake is not made of yeast dough, but is a simple batter.
Most of the work is washing and pitting the plums properly. The halves of the plums are scored about 1 cm wide on one side so that they get a nicer shape when baking.
The simple batter can then be stirred together. You only need a few ingredients that you most likely already have at home. So you save yourself the rising time of yeast dough and don’t have to worry that the whole thing won’t work out in the end.
The few dry ingredients, i.e. flour, baking powder, sugar and salt, are first mixed together. Then the wet ingredients are added and everything is briefly stirred together to form a smooth dough for our vegan plum cake. We like to use oat drink or soy drink as a plant drink. These are great for baking and are not tasted even by the biggest critics. The oil should be tasteless. Sunflower oil but also rapeseed oil are very suitable for this.
Before the filling of the dough starts, a mixture of ground almonds, cinnamon and sugar is mixed. The springform pan should be well greased and the oven preheated to 180° top/bottom heat.
Now the dough is put into the springform pan and smoothed out. In the next step, spread the almond, cinnamon, and sugar mixture over the base and place the plums all around in the dough. It’s best to start on the outside and work your way in after each circle of plums until the whole cake is covered with plums. As a finish, the sliced almonds are spread over the vegan plum cake and this then goes into the oven for about 40 minutes.
Easy vegan plum cake
- 1 spring form
- 750 g of plums
- 230 g of flour
- 8 g of baking powder
- 150 g of sugar
- 1 pinch of salt
- 280 ml plant drink
- 100 ml oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 50 g ground almonds
- ¼ tsp cinnamon
- 10 g of sugar
- 30 g sliced almonds
- Wash and pit the plums. Cut in half and carve about 1 cm deep on the opposite side, where the stalk normally sits.
- Set the plums aside and prepare the dough.
- Mix together the flour, baking powder, sugar and salt. Then add the wet ingredients, i.e. plant drink, oil, apple cider vinegar and vanilla extract and mix to form a smooth dough. Just stir until everything is well mixed. Over-stirring will later make the cake compact and tough.
- For one portion of the topping, combine the ground almonds, cinnamon, and sugar in a small bowl.
- Preheat the oven to 180° top/bottom heat.
- Grease a springform pan and sprinkle with some flour.
- Divide the batter evenly in the springform pan.
- Spread the almond-cinnamon mixture over the base.
- Arrange the plums in a circle from the outside to the inside of the pan, pressing them lightly into the dough. Cover the bottom completely with plums.
- Finally, sprinkle with flaked almonds and place in the oven.
- The vegan plum cake bakes for about 40 minutes.
- After baking, let stand for about 10 minutes before removing the springform rim. You can also let it cool completely in the tin.
- A scoop of vanilla ice cream also tastes great when lukewarm!