Vegan Plum and Almond Upside Down Cake

Vegan Plum and Almond Upside Down Cake

Vegan Plum and Almond Upside Down Cake

Based on my Plum and Almond Tart, but requiring way less effort!

Total time: 45 minutes
Serves: 4 - 6


For the plum layer:

3 tbsp margarine
1 cup light brown sugar
3 tbsp fruit wine (I used bramble wine; you could also substitute with cordial or fruit juice)
4 large plums, pitted and quartered

For the cake:

1 1/2 cups all purpose flour
1/2 cup ground almonds
2 tsp baking powder
1/2 tsp cinnamon (or 1/4 tsp nutmeg)
1/4 tsp salt
1 cup white sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp almond extract
1 cup almond milk

Vegan custard / whipped cream / ice cream, to serve

Vegan Plum and Almond Upside Down Cake

Pre-heat your oven to 180C/350F.  In a saucepan on medium heat, combine all the plum layer ingredients, stirring frequently for approximately 3 minutes, or until the liquid starts to thicken.  Turn off the heat and set aside.  In a large mixing bowl, whisk all the dry ingredients together, then add the wet - whisk until just combined.  Pour the plum mixture into the bottom of an 8x8 glass baking dish (or a lined cake pan), then top with the cake mixture.  Try to spread the cake mixture so that it mostly covers the plum mixture, but don't worry if the plum comes up around the sides.  Bake for 30 minutes, or until the cake is golden, and passes the toothpick test.  Let cool for a few minutes before serving with some vegan custard, cream, or ice cream.