Upside Down Plum Cake

Ingredients:

  • 200g All-purpose flour

  • 60g almond flour

  • 200g vegan block butter + 20g extra for topping

  • 200g silken tofu

  • 80ml plum juice or wine (or 80ml water)

  • 200g golden caster sugar + 40g for topping

  • 1 tbsp apple cider vinegar

  • 2 tsp baking powder

  • 1 tsp almond extract (optional)

  • 5-6 medium SA plums

  • pinch of salt


 Method:

  1. Preheat the oven to 170C/340F. Grease the sides of an 8” cake tin and line the tin with parchment.  

  2.  Mix together the 20g butter, 40g sugar and 80ml plum juice in a pot on the stove on a low heat. Reduce until the mixture is thick and syrupy. Pour into the base of the cake tin.

  3. Cut the plums in half and remove the stones. Cut the plums into 3-4mm slices and, working from the centre outwards, layer them into the bottom of the cake tin. Make sure the entire bottom is covered once done. When layering, cover each skin edge with the flesh part of the next slice (think about how it will look upside down), this will create the prettiest effect.

  4. Sieve together the plain flour, almond flour, baking powder and salt in a mixing bowl and set aside.

  5. Using an electric whisk, cream the vegan butter with the sugar until light and fluffy.

  6. In a blender, add the silken tofu, apple cider vinegar and extract. Blend until smooth. Add this to the creamed butter and whisk for 3 minutes. It will look curdled and lumpy but this is expected! If the mixture is too thick add a tablespoon of plant milk.

  7. Whisk this wet mix into the dry mix until fully incorporated. It will be a very thick but light batter. Scoop it into the cake tin on top of the plums, carefully not to dislodge the slices, and bake for 45-50 minutes.

  8. Use a skewer to check that the cake is cooked after 50 minutes then remove it from the oven. Allow to cool for 15 minutes before removing it from the pan.

  9. Serve warm with cream!

Credit: @projectveganbaking – Tom Adams

Jade ThorneComment