Vegan Plum Cake (Pflaumenkuchen)
By
Susan Hollingshead
(Published: )
As a kid, I lived in Germany for four years and loved a treat our landlady would give us, Pflaumenkuchen or Plum Cake. I wanted to make a cake that would at least be similar in taste. Much to my delight, it turned out to be quite tasty and I am sure an added dollop of CocoWhip would make it even better.
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Cooking Time |
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8 people |
Ingredients:
- 3 cups flour (gluten free or all purpose)
- 3/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 2 tbsp baking powder
- 1/4 cup melted coconut oil
- 2 tbsp ground flax meal
- 1 tbsp apple cider vinegar
- 3 tbsp water
- 1 3/4 cup unsweetened cashew milk
- 1 tsp vanilla
- 12-15 plums
- Crumb Topping
- 2-3 tbsp melted coconut oil
- 1/2 cup flour
- 1/4 oatmeal (not instant)
- 1/4 cup coconut sugar
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Directions:
Pre-heat the oven to 350 F.
Wash the plums, cut them pieces, and set aside.
Mix ground flax meal with apple cider vinegar and water, set aside.
Mix flour, oatmeal and sugar with the coconut oil for the crumb topping, then set aside.
Lightly grease a 9”x13” pan.
Mix the dry ingredients together in a large bowl.
Combine the wet ingredients with flax meal in another bowl, reserving the coconut oil until you are mixing everything together.
Make a well in the center of the dry ingredients and using a wooden spoon or rubber spatula, fold the wet ingredients and add in the melted coconut oil with a few swift strokes. Spread the batter in the prepared pan. Arrange the plum halves, cut side down, in rows over the top of the cake. Sprinkle with the crumb topping. Bake for 45-50 minutes, or until a toothpick comes out clean.
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