Easy Plum Cake
Summer fruits meet cozy fall baking in this simple plum cake; a lightly spiced cinnamon vanilla cake beneath a layer of sweet-tart, jammy plums! Plus, it’s eggless, dairy-free, & delicious!
Servings: 8 - 10
Calories: 272kcal
Ingredients
- 1 pound of plums pitted and cubed
- 1 tablespoon of granulated sugar
- ½ cup of unsalted vegan butter at room temperate
- ½ cup of brown sugar
- 1 ½ cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
- ¼ cup of unsweetened plain applesauce
- 1 teaspoon vanilla extract
- ½ cup of plant-based milk
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9-inch springform pan.
- Add the plums to a bowl, add the granulated sugar, and toss. Set aside.
- In a large bowl using an electric mixer, combine the vegan butter and brown sugar. Whisk for 3 to 5 minutes or until light and fluffy.
- In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
- In a cup, mix the applesauce, vanilla, and plant-based milk. Add the wet ingredients to the bowl with the vegan butter and sugar. Mix for 1 minute, scrape the sides, and mix for 1 more minute.
- Add the dry ingredients and mix by hand until fully combined. Make sure you do not overmix.
- Pour the batter into the pan, level with a spatula, and place the plums on top of the batter, skin side up.
- Bake for 45 minutes and test for doneness by putting a fork into the cake. If it comes out clean, it’s ready. If not, add 10 minutes at a time until the fork comes out clean.
- Remove the cake from the oven and place it on a cooling rack. While hot, run a knife around the edges of the cake and remove the springform edge. Do not lift the cake out of the base of the cake pan until it’s completely cool.
Notes
- This recipe should work with other stone fruits, like peaches, nectarines, apricots, or cherries.
- To make a gluten-free version, use an all-purpose flour blend, like Bob’s Red Mill or King Arthur. The cake may be a little denser/drier, though.
- For plum muffins, divide the batter into a muffin tray and reduce the baking time to 20-25 minutes.
Nutrition
Calories: 272kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 336mg | Potassium: 142mg | Fiber: 2g | Sugar: 21g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
