Plums are early this year and it’s been a good year for all the fruits. We especially enjoy this vegan plum cake. The cardamom gives it a very nice spicy flavor.
Serving Size: 8
Ingredients:
- 1 teaspoon dry yeast
- 1 tbs. warm water
- 3 cups self rising flour
- 3/4 cup sugar
- 1 & 1/2 tbs. baking powder
- 3/4 teaspoons salt
- 1 & 1/4 cups vanilla soy milk
- 6 tbs. melted vegan margarine
- 2 teaspoons vanilla
- 8 plums, cut quarters
- 1 teaspoon cinnamon
- 1 teaspoon ground cardamom
Directions:
- Dissolve yeast in warm water. Set aside.
- Combine flour, 1/2 cup sugar, baking powder and salt.
- Stir in soy milk, 5 tbs. melted vegan margarine, vanilla and yeast.
- Pour dough into a rectangle about 1/2″ thick on a oiled cookie sheet.
- Cover dough with the plum wedges (set them slightly “standing up”) .
- Brush plums with remaining tbs. of melted vegan margariner.
- Combine 1/4 cup sugar and cardamom.
- Sprinkle over top of cake.
- Bake at 375~ 30 to 40 min, or until center tests done.
Notes:
The batter should be somewhere between a stiff liquid and a dough you can roll with a rolling pin.
adapted from
http://www.recipesource.com/baked-goods/desserts/cakes/21/rec2114.html
on Aug 13th, 2007 at 5:32 pm
oooh that looks very tempting!
on Aug 13th, 2007 at 8:45 pm
I was actually googling for vegan plum cake three days ago but didn’t find a recipe that resembled what I was looking for. I had about 40 litres of plums at home and I’va made jam and boiled plums in syrup with most of them but I still want to make some cake. Thise recipe is pretty much what I was looking for. Thanks, I’ll be making some tonight!
on Aug 31st, 2007 at 4:59 am
Your recipe looks absolutely fantastic! And your photos are beautiful.
…is that whipped cream or do you have a recipe for a dairy-free version of that too?
I’m so glad to have “met” you through the dairy-free round up.
on Sep 18th, 2007 at 5:54 pm
Hi, I’m considering making this cake but am confused by your directions. When you read # 4, it says to pour the batter onto a greased cookie sheet yet your picture would have one believe it was baked in a 9×13 pan. The final result appears to be much too high to have been baked in a cookie sheet. Please comment?
on Nov 3rd, 2007 at 4:20 pm
[...] I have never baked anything with both yeast and baking powder before. The inspiration came from the Pflaumenkuchen recipe at Vegalicious. My plums weren’t completely ripe, so I decided to coat them in [...]
on Feb 16th, 2008 at 12:51 am
WOW, this looks delicious. I can’t wait to try it!