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TAKE ADVANTAGE OF THE SEASON’S BEST PRODUCE WITH THIS VEGAN PLUM CAKE

TAKE ADVANTAGE OF THE SEASON’S BEST PRODUCE WITH THIS VEGAN PLUM CAKE

As a kid, I lived in Germany for four years and loved a treat our landlady would give us, Pflaumenkuchen or Plum Cake. Every vegan recipe I have found that looks similar requires the use of active dry yeast, not something I work well with. (A whole other story) Today, I wanted to make a cake that would at least be similar in taste. I had some apricots as well as Italian Prune plums so I used both. I also had some of the liquid from canned coconut milk that I wanted to use up, (the solid part was used in another recipe) so I used it with the cashew milk listed below. Much to my delight, it turned out to be quite tasty and I am sure an added dollop of CocoWhip would make it even better.

Plum Cake

Ingredients

3 cups gluten free or all-purpose flour
¾ cup coconut sugar
1 tsp cinnamon
¼ tsp ground ginger
2 T. baking powder
¼ cup melted coconut oil

2 T ground flax meal

1 T apple cider vinegar

3 T water

1 ¾ Unsweetened cashew milk

1 tsp Vanilla extract
12-15 plums (I prefer prune plums as they are a little tarter) pitted, halved or quartered

Crumb topping:
2 -3 T melted coconut oil
½ cup flour

¼ cup oatmeal (not instant)
¼ cup coconut sugar

Directions

Pre-heat the oven to 350 F.

Wash the plums, cut them pieces, and set aside.

Mix ground flax meal with apple cider vinegar and water, set aside.

Mix flour, oatmeal and sugar with the coconut oil for the crumb topping, then set aside.

Lightly grease a 9×13 pan.

Mix the dry ingredients together in a large bowl.

Combine the wet ingredients with flax meal in another bowl, reserving the coconut oil until you are mixing everything together.

Make a well in the center of the dry ingredients and using a wooden spoon or rubber spatula, fold the wet ingredients and add in the melted coconut oil with a few swift strokes. Spread the batter in the prepared pan. Arrange the plum halves, cut side down, in rows over the top of cake. Sprinkle with the crumb topping. Bake for 45-50 minutes, or until a toothpick comes out clean.

 

ADD THE INGREDIENTS TO YOUR CART

 

 

Resident_Vegan_bioimage_400x400

 

Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!

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