Nourish & Balance: Vegan Plum Cake

 
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“Our upside down plum cake is our favourite autumnal dessert to make. We think it's best served warm from the oven with a cup of tea on a lazy Sunday afternoon. Plums are in season until October and are currently deliciously sweet and juicy. We've used a punnet of Victoria plums in our recipe but you can use other plum varieties. An added bonus is that it's a vegan recipe and doesn't sacrifice on taste!”

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Ingredients:

  • 1 x punnet of Victoria plums (De stoned and sliced finely)

  • 150g dairy free spread

  • 200g caster sugar (save 1 tbsp for sprinkling)

  • 300g self raising flour

  • 300ml oat milk

  • 1 tbsp cider vinegar

  • 1 tsp bicarbonate soda

  • 1 tsp vanilla extract

Method:

  1. Preheat the oven to 180°C, and line a large cake tin (or you can use two smaller tins to make two cakes) with some baking paper. Sprinkle the tins with a tablespoon of caster sugar and arrange the sliced plums to cover the bottom of the tin(s). 

  2. In a jug mix together the oat milk and cider vinegar and set aside for a moment. Next mix together the remaining ingredients and add the oat milk to the bowl a bit at a time and stir until you have a smooth batter.

  3. Pour the batter into the tin(s), over the sliced plums and transfer to the oven for 30 minutes.

 
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emma & alex hardy

AUTHORS OF NOURISH & BALANCE

NOURISH & BALANCE CELEBRATES VEGETARIAN AND VEGAN DISHES THAT ARE FREE FROM NUTS. IT IS THE CREATION OF SISTERS EMMA & ALEX. THEIR RECIPES FOCUS ON USING PREDOMINANTLY PLANT BASED INGREDIENTS WHICH OFFER AN ALTERNATIVE FOR THOSE WITH AN INTOLERANCE OR ALLERGY TO NUTS.