Vegan Plum Upside Down Cake

Why You’ll Love This Recipe

I enjoy how the juicy plums create a glossy, caramel-like topping as they bake, infusing the cake with flavor. The coconut yogurt keeps the crumb moist, aquafaba acts as a perfect egg replacer, and the warm spices of cinnamon and ginger add depth. It’s a cake that feels both homely and elegant perfect for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 plums (I used plumcots)
1 tablespoon brown sugar (14 g)
2 tablespoon vegan butter or margarine (29 g) (I used Flora)
1.5 cups all-purpose flour (200 g)
¼ cup brown sugar (60 g)
1 teaspoon baking powder
1 pinch salt
⅓ cup coconut oil (90 g), melted
½ cup coconut yogurt (150 g)
3 tablespoon aquafaba “eggs” (see notes)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 teaspoon vanilla extract

Directions

I start by preheating my oven to 180°C (350°F) and greasing a round cake tin. I slice the plums and arrange them neatly at the bottom of the tin. Then I sprinkle over 1 tablespoon of brown sugar and dot with the vegan butter, creating the base that will caramelize in the oven.

In a mixing bowl, I whisk together the flour, ¼ cup brown sugar, baking powder, salt, cinnamon, and ginger. In another bowl, I combine the melted coconut oil, coconut yogurt, aquafaba, and vanilla extract. I pour the wet ingredients into the dry and stir until just combined, being careful not to overmix.

I spread the batter evenly over the arranged plums and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. After letting it cool for about 10 minutes, I carefully invert the cake onto a plate so the plums are on top, glossy and caramelized.

Servings and Timing

This cake serves 8 slices. The total time is about 55 minutes:

• 15 minutes for prep
• 35–40 minutes baking
• 10 minutes cooling before turning out

Variations

• Sometimes I use peaches, apricots, or nectarines in place of plums for a different seasonal fruit twist.
• I like to add a handful of chopped nuts (like walnuts or pecans) to the batter for extra texture.
• A dusting of powdered sugar or a drizzle of vegan cream makes it feel more decadent when serving.
• Swapping coconut yogurt for soy or almond yogurt works just as well.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm slices gently in the microwave for 15–20 seconds, which brings back the softness and makes the plum topping extra juicy.

FAQs

What are aquafaba “eggs”?

Aquafaba is the liquid from canned chickpeas. Three tablespoons equal about one egg and work well as a binder in this recipe.

Do I need to peel the plums?

No, I keep the skins on they soften beautifully during baking and add color.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free all-purpose flour blend, though the texture may be slightly denser.

Can I use frozen plums?

Yes, but I thaw them first and drain excess liquid to avoid a soggy cake.

Why do I need to invert the cake?

Turning the cake out flips the plum layer to the top, creating the signature upside-down look and caramelized fruit topping.

Can I reduce the sugar?

Yes, but I find the brown sugar helps balance the tartness of plums and caramelize the topping.

What size cake tin works best?

I usually use an 8-inch (20 cm) round tin for this recipe.

Can I make cupcakes instead?

Yes, but I place a slice of plum at the bottom of each muffin cup and reduce the baking time to 20–25 minutes.

What can I serve it with?

I love it with vegan whipped cream, custard, or a scoop of dairy-free vanilla ice cream.

How do I stop the cake from sticking?

I line the base of the tin with parchment paper and grease it well it helps the fruit release cleanly when inverted.

Conclusion

I find this Vegan Plum Upside Down Cake to be a perfect mix of rustic charm and fruity elegance. With its caramelized plum topping and moist, spiced sponge, it’s a dessert that feels comforting yet special. I love baking it when I want a show-stopping cake that’s as delicious as it is beautiful.

Print