Vegan Plum Almond Cake
Author:This moist vegan plum cake with almonds is quick and easy to make without eggs, dairy butter and yeast and is as delicious as the original recipe from grandma! This no-fuss fruit cake is the perfect dessert for a cozy afternoon coffee or tea party and way healthier than the classic from the bakery!
Ingredients
Cake Batter
- 1 ½ cup (180 g) all-purpose or spelt flour or gluten-free flour, *see notes
- 1 cup (100 g) almond meal or other nuts ground into meal
- ⅔ cup (120 g) raw cane sugar or other sugar to taste + a little more for sprinkling
- 1 tsp baking powder or ½ tsp more baking soda
- ½ tsp baking soda or 1 tsp more baking powder
- ⅓ tsp salt
- ¼ tsp ground bourbon vanilla or 2 tsp vanilla extract
- ¾ cup (180 g) soy quark or other thick dairy-free yogurt/quark alternative or sub silken tofu
- ⅓ cup (80 ml) plant milk e.g. soy, oat, or almond milk
- ¼ cup (60 ml) canola oil or alba oil or sunflower oil
- 1 tbsp apple cider vinegar or white vinegar or 2 tbsp lemon juice
Topping
- 14 oz (400 g) plums pitted & sliced
- 3 tbsp (30 g) slivered almonds for sprinkling
For Serving (optional)
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
- Preheat the oven to 356 °F (180 °C). Grease a 8- or 9-inch springform pan and line the bottom with parchment paper.
- Add the flour, almond meal, raw cane sugar, baking powder, baking soda, salt and vanilla in a large bowl and whisk until there are no lumps.
- In a measuring cup, whisk together the soy yogurt, plant milk, canola oil, vanilla extract and apple cider vinegar. Then pour it into the dry ingredients and stir with a spatula to form a pretty thick batter.
- Transfer the batter into the prepared baking pan and smooth it out.
- Slice the plums, removing the pit, and arrange them on the batter. Sprinkle with slivered almonds and a little sugar and bake in the preheated oven for about 50 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes. Then carefully remove and let cool completely.
- Cut into pieces and enjoy with vegan vanilla sauce!
Notes
- Flour: Instead of all-purpose or spelt flour, you can use gluten-free 1 to 1 baking flour.
- Nut-free: For a nut-free version, you can replace the almonds in the sponge with 3/4 cup more flour + 1.5 tbsp more oil.
- Plums: Other stone fruits like apples, pears, apricots, nectarines, mirabelles, cherries are also great alternatives.
- Toppings: You can also use other chopped nuts, desiccated coconut or chocolate chips as toppings. You could also fold these into the batter before baking.
- Crumbles: You can also make streusel according to this recipe and crumble them over the cake before baking.
- Muffins: You can also bake muffins from this recipe. The baking time is then about 25-30 minutes.
- Sheet cake: You can also use a 11-x 7-inch (27 x 18 cm) or a 9-x 9-inch (22 x 22cm) baking pan or similar size. The baking time is then reduced by 10 minutes. For a larger quantity, e.g. a sheet cake, please use my cake pan conversion calculator.
- Storage: The cake can be stored covered in the refrigerator for 3-5 days or frozen for even longer.
- More information about the recipe is mentioned above in the text!
Nutritions
Serving: 1Serving | Calories: 212.5kcal | Carbohydrates: 27.2g | Protein: 4.7g | Fat: 10g | Saturated Fat: 0.8g | Sodium: 34.1mg | Potassium: 138.1mg | Fiber: 2.2g | Sugar: 13.6g | Vitamin A: 128.9IU | Vitamin C: 3.2mg | Calcium: 60.1mg | Iron: 1.1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!