Vegan Plum Upside Down Cake
Vegan Plum Upside Down Cake is a moist, spiced sponge topped with caramelized plums that turn glossy and sweet when baked. It’s rustic, elegant, and completely plant-based.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
Ingredients
4 plums (or plumcots), sliced
1 TBS brown sugar (14 g)
2 TBS vegan butter or margarine (29 g)
1.5 cups all-purpose flour (200 g)
¼ cup brown sugar (60 g)
1 tsp baking powder
1 pinch salt
⅓ cup melted coconut oil (90 g)
½ cup coconut yogurt (150 g)
3 TBS aquafaba (chickpea liquid)
½ tsp ground cinnamon
¼ tsp ground ginger
1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and grease an 8-inch round cake tin.
- Arrange sliced plums neatly in the bottom of the tin. Sprinkle with 1 TBS brown sugar and dot with vegan butter.
- In a bowl, whisk together flour, ¼ cup brown sugar, baking powder, salt, cinnamon, and ginger.
- In another bowl, mix melted coconut oil, coconut yogurt, aquafaba, and vanilla extract.
- Combine wet and dry ingredients, stirring until just combined (do not overmix).
- Spread batter evenly over the plums.
- Bake 35–40 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, then invert onto a plate so plums are on top.
Notes
Substitute plums with peaches, apricots, or nectarines for variety.
Add chopped walnuts or pecans to the batter for texture.
Dust with powdered sugar or drizzle with vegan cream before serving.
Coconut yogurt can be swapped with soy or almond yogurt.
Line the cake tin with parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://justsosavory.com/vegan-plum-upside-down-cake/
