Vegan Plum Cake


I broke my own rule today of never making more than one significant change to a recipe I’ve never tried. When these gorgeous Plumcots and Cherry plums graced my kitchen, I knew I needed to create something many could enjoy. I must admit, I’d never made or even eaten plum cake until I was interning at Marta’s Bakery and learned to make a divine plum coffee cake in a beautiful bundt pan from the owner, Marta Cistecka. My bundt pans are in storage and I refuse to buy another one, plus I like the rustic element of a cast iron skillet. It was a good call.

I adapted this recipe from She Wears Many Hats and The Vegan Word.

PRINT HERE.

Total Time: 1 hour + 5-10 minutes Prep Time: 20 minutes Bake Time: 45-50 minutes

½ c nut milk (I used cashew)

1 tsp apple cider vinegar

½ c (8 T) vegan butter (I use Earth Balance), plus more for greasing skillet

¾ c vanilla sugar, plus 2 tsp

1 T orange zest

1 T fresh grated ginger

1 tsp almond extract

2 tsp fresh tarragon, roughly chopped

1.5 c Gluten-free 1 to 1 baking flour (I used Bob’s Red Mill, but prefer King Arthur)

½ tsp salt

1 tsp baking powder

½ tsp baking soda

6 plumcots and 10 cherry plums

Juice of ½ lemon

1. Combine the nut milk and apple cider vinegar, set aside

2. Preheat oven to 325, adjust rack to the middle

3. Use vegan butter to generously grease 8” cast iron skillet

4. Combine dry ingredients, set aside

5. Slice fruit into generous wedges (~8 pieces per plumcots, 6 pieces per cherry plum) and squeeze lemon juice over all, set aside

6. In medium bowl, whip vegan butter and sugar until light and fluffy

7. Add zest, ginger and almond extract and whip some more

8. Starting and ending with flour mixture, alternately combine nut milk mixture with vegan butter mixture until just combined.

9. Spread batter evenly into skillet, arrange fruit in alternating spirals (or any design you like!), sprinkle with chopped tarragon and 2 tsp vanilla sugar

10. Bake for 45-50 minutes until toothpick inserted into the center comes clean and edges are nicely browned

11. Allow to cool completely before slicing. Serve with whipped coconut cream (not coconut milk).

Notes:

* Any plums can be used if plumcots and/or cherry plums are not available.

* Tarragon pairs beautifully with the plums, but can be omitted if preferred.

* When using coconut cream as a non-dairy whipped cream, freeze the cans for 1-2 hours as well as your mixing bowl and whip. Drain off the liquid portion and use for another purpose. Add 1-2 tsp of sugar to sweeten, if desired. Consistency will remain soft, not like the stiff peaks of dairy whipped cream.

* If gluten flour is preferred, substitute all-purpose flour in equal amounts.

* Slices hold up well when cut and plated.

* For this recipe I used Bob's Red Mill 1 for 1 Gluten-free Baking Mix, but I prefer King Arthur's 1 for 1 mix. Both include the same ingredients, but in differing order on the ingredients labels indicating a ratio difference between the two. One taste-tester thought the bottom of the cake (which was slightly crispy, but not too dark) tasted reminiscent of graham cracker, another thought it tasted slightly of corn meal. Everyone devoured it!

When you make this, be sure to take a photo and tag me #chefcatherinebrown. I love seeing what you make!

Disclosures: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products that I trust and use.

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579