Delicious & simple Vegan Upside Down Plum Cake – a great recipe to stun your friends and family with this easy, yet super tasty creation!
- 4 plums (I used the ‘plumcots’ called Metis)
- 1 Tbsp brown sugar
- 2 Tbsp vegan butter or margarine (I used Flora)
- 200g plain flour
- 60g brown sugar
- 1 tsp baking powder
- pinch of salt
- 90g coconut oil, melted
- 150g coconut yogurt
- 3 Aquafaba ‘eggs’, beaten*
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 tsp vanilla extract
In addition: coconut oil for greasing the cake tin, additional plums & coconut yogurt for decoration.
- Pre-heat your oven to 180C, then start by cutting your plums into thick slices. Lightly grease a 7” cake tin (I used 1 tsp coconut oil to do so) and sprinkle 1 Tbsp of brown sugar across the bottom.
- Tightly place the plum slices on the bottom of the cake tin, drizzle with the melted vegan butter/margarine, then place the tin in the pre-heated oven for 10 minutes.
- In the meantime prepare your cake batter: Beat the Aquafaba eggs, then blend in the rest of your liquid ingredients: coconut oil, coconut yogurt, vanilla extract. Lastly add in the spices.
- In a separate bowl combine the flour, brown sugar, baking powder and salt, then gently combine the dry and wet ingredients and pour them carefully onto the plums in your cake tin.
- Transfer the cake to the oven for about 40-50 minutes. Ideally check the cake with a toothpick after 40 minutes and adjust the baking time accordingly as it can depend on your oven.
- Once your cake is done, remove the tin from the oven and let the cake cool down for 10 minutes before carefully removing the cake ring. Place a serving plate onto the cake and swiftly turn the cake around. Use a knife to help remove the bottom of the cake tin.
- Decorate with coconut yogurt and plums before serving and keep the cake in the fridge, if you’re keeping it overnight for up to 2 days.
For pouring the batter into your cake tin, I’d recommend using a big spoon and adding the batter bit by bit, in order to keep the plums from moving around on the bottom of the tin.
Aquafaba is made out of chickpea water, that is beaten until foamy. Make sure to use organic and unsalted chickpea water for this recipe, as you might otherwise find a salty flavour in your cake (which I wouldn’t recommend, ha!)
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