Plum Upside Down Cake

Plum Upside Down Cake is a delicious treat to enjoy in the summer and is easy to make! This plant-based recipe is quick and simple to follow with nothing too fancy. You can substitute the almond flour for another type of nut and grinding it in a food processor until fine and crumbly. Or you can try using a gluten free or oat flour option.

Ingredients

Plum Upside Down Cake

• 1 1/2 cup all-purpose flour
• 3/4 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp all spice
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2/3 cup non-dairy milk
• 1/4 cup non-dairy butter or vegetable oil
• 1/2 cup sugar
• 1 Tbs lemon juice
• 2-3 plums, seeds removed & thinly sliced
• 1 Tbs maple syrup, agave nectar or honey

Directions

1. Preheat the oven to 360ºF and prepare an 8-inch cake pan or springform pan by lightly greasing the bottom and sides.
2. Cut the plums and arrange neatly on the bottom of the pan, drizzle with the maple syrup, agave, or honey. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, all spice, cinnamon, and ginger.
4. In a medium bowl, whisk together the non-dairy milk, butter, vanilla, sugar, and lemon juice.
5. Create a well in the center of the dry ingredients and pour the wet ingredients into the well.
6. Whisk the batter together until it is smooth.
7. Pour the batter onto the plums into the pan, leveling out and smoothing with a spoon or rubber spatula.
8. Place in the oven and bake for about 35 minutes or until a toothpick or fork comes out clean. Allow the cake to cool for 15 minutes before flipping.
9. Cool for about 10 more minutes before cutting and serving.
10. Store leftovers in the refrigerator for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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