Vegan Plum Cake
I come from a fully Polish family. Some of my great childhood memories are baking Polish treats like Rogaliki, Babka, and Plum Cake! Beautiful blue plums are in season and bountiful right now. I picked up some local plums from the farmer’s market to bring you this amazing vegan plum cake that tastes like a traditional European cake.
This cake is moist and sweet, with a sweet/tart finish from the plums. It’s also completely oil-free! I use light spelt flour in this recipe, but you could also use all-purpose flour if desired.
Vegan Plum Cake
A vegan take on one of my childhood favourites, Polish Plum Cake! This cake is moist, has a delicate almond flavour, and is both sweet and tart.
Servings 9 Slices
Ingredients
- 1 cup full-fat coconut milk
- 3/4 cup cane sugar
- 1/4 cup lemon juice
- 1/4 cup applesauce unsweetened
- 1 tsp vanilla extract
- 2 cups light spelt flour or all-purpose flour
- 3/4 cup almond flour or meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 5 medium European or Blue Plums you will need 9 halves in total
- powdered cane sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 square pan with parchment and set aside.
- Shake the can of coconut milk before opening it. There may be a thick layer of cream and that's completely normal. Try to shake it to mix it evenly. In a medium bowl, add the coconut milk, cane sugar, lemon juice, applesauce, and vanilla extract. Set aside.
- In a large bowl sift together the flour, almond meal, baking powder, baking soda, and salt. If you don't have almond meal, you can make it really easily by blending almonds in a high-speed blender such as a vitamix or blendtec. Blend then almonds then measure out 3/4 cups of the meal and sift it into the bowl with the flour.
- Add the liquid to the dry mix and whisk gently until combined, but do not over-mix the dough. Pour the dough into the baking pan.
- Slice the plums in half lengthwise and remove the pits and stems. Distribute the 9 halves of the plums with the inside facing upwards, and place them gently on the top of the cake. You don't want to press it down.
- Bake the cake for 55-58 minutes, or until the top of the cake is nice and golden brown and a toothpick inserted comes out clean. Remove the pan from the oven and allow it to cool for 10 minutes.
- Grab hold of the parchment and transfer the cake to a wire rack to allow it to cool completely. When it is cooled, sift some icing sugar on top if desired, but this is optional. Cut into 9 equal slices, serve, and thoroughly enjoy <3
This recipe was inspired by and adapted from Lazy Cat Kitchen’s Vegan German Plum Cake.
For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com
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I’m not a vegan; could I replace the coconut cream with greek/icelandic/coconut yoghurt? Also, would the texture change if I replaced half of the spelt flour with oat flour?
Hey!
I’m not sure if yogurt or oat flour will work. You are welcome to try though! I just can’t say for certain because I haven’t tested it!! If you do try it please let me know!