Nourish & Balance: Vegan Plum Cake
“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!”
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
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).
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.
Pour the batter into the tin(s), over the sliced plums and transfer to the oven for 30 minutes.