This Vegan Plum and Cinnamon Cake recipe is easy to make, nutritious, and delicious. Use plums or other stone fruit you have at hand!
As we enter the colder period of the year, we are already craving hot and spiced meals, baked goods, and hearty stews.
While the Summer and Fall produce still lasts, be sure to try this Vegan Plum and Cinnamon Cake.
The recipe is really simple, and straightforward – just combine dry ingredients with wet ingredients, pour the batter in a cake tin, and top with delicious sweetened plums.
So easy, you’ll want to make it again and again.
To make this Vegan Plum and Cinnamon Cake you will need:
- baking powder
- pinch of salt
- cinnamon, add a generous amount for a nice spiced flavor
- ginger, we used ginger powder in this recipe; ginger is spicy and fragrant, so if you don’t like ginger, you can also skip it
- brown sugar
- ground almonds; I had whole almonds available, so I just pulsed them in my food processor. Almond flour would work as well, or even other nuts, like hazelnuts or pecans.
- ground flax seeds; again, I just use whole flax seeds and grind them up in my food processor. We use the flax seeds as an egg replacer, so if you’re ok using eggs, you can substitute 2 eggs instead of the flax seeds
- vegan yogurt; use a naturally flavored yogurt of your choice. I like using unflavored coconut yogurt, or vanilla-flavored soy yogurt. Regular plain yogurt will work just as well, if you are not vegan, or don’t have a dairy allergy as I do.
- vegetable oil; use a mild oil like rapeseed oil or sunflower seed oil
- soy milk or other plant-based milk; regular milk will work just as well
- vanilla extract or vanilla paste
- plums; you can use any type of plum in this recipe (we used the damsons variety), or even other stone fruit, like peaches, cherries, apples. It’s a really versatile recipe!
How to make this Vegan Plum and Cinnamon Cake
Start by preheating the oven and lining your baking tin with parchment paper. We used a smaller baking tin for this recipe (diameter about 20 cm / 8 inches).
Then, combine your dry ingredients – to a bowl add flour, baking powder, salt, cinnamon, ginger, brown sugar, and almonds, and stir to combine.
Combine your wet ingredients in a separate bowl. First, soak ground flax seeds with water for 10 minutes. This will be our egg replacer in the cake.
While you’re waiting, cut the plums open, remove the pit, and slice them, then sprinkle them with some sugar.
Once the flax seeds are soaked, add in the rest of the wet ingredients: vegan yogurt, vegetable oil, soy milk, and vanilla extract. Then, add the dry ingredients to the bowl with the wet ingredients and gently fold until just combined, but don’t overmix the batter.
Lastly, pour the batter into the baking tin, top it with the sliced plums (you can also sprinkle some slivered almonds on top), and place it into the preheated oven to bake for about 50 minutes.
I always check when the cake is baked with a toothpick – I just insert it straight into the cake and remove it, it should come out clean, with no wet batter sticking to it.
Once the cake is baked, remove it from the oven and let cool down completely.
This cake is best served completely cooled down, so don’t slice in it too soon. Serve as is, or sprinkle with icing sugar on top. Try also adding a spoon of yogurt, cream, or ice cream when serving.
Store the cake refrigerated in an air-tight container for up to 4 days.
- 250 grams flour
- 2 tsp baking powder
- pinch of salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup brown sugar
- 80 grams ground almonds
- 2 tbsp ground flax seeds
- 1 cup vegan yogurt
- 1/2 cup vegetable oil
- 1/3 cup soy milk
- 1 tsp vanilla extract
- 12 plums
- 1 tbsp sugar
- Preheat the oven to 165°C / 330°F. Line a small round baking tin (diameter about 20 cm / 8 inches) with parchment paper.
- In a bowl, mix the dry ingredients: 250 grams of flour, 2 tsp of baking powder, a pinch of salt, 2 tsp cinnamon, 1/2 tsp ginger, 1/2 cup brown sugar, and 80 grams ground almonds.
- In a separate bowl, combine 2 tbsp of ground flax seeds with 3 tbsp of water and let sit 10 minutes, so the seeds soak up the water and thicken. Then, stir in the rest of the wet ingredients: 1 cup vegan yogurt, 1/2 cup vegetable oil, 1/3 cup soy milk, and 1 tsp vanilla extract.
- Cut the plums open, remove the pit, and slice them. Sprinkle the sliced plums with 1 tbsp of sugar and gently mix until evenly coated.
- Add the dry ingredients to the wet ingredients and fold to incorporate. Don't overmix, but just enough so there are no traces of dry flour.
- Pour the batter into the ready baking tin. Top with sliced plums. Optionally, sprinkle some slivered almonds on top as well.
- Place the cake into the preheated oven and bake for about 50 minutes at 165°C / 330°F. Check with a toothpick when the cake is ready - there should be no wet batter sticking to the toothpick once you remove it.
- Remove the baked cake from the oven and let cool completely before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 145mgCarbohydrates: 36gFiber: 3gSugar: 17gProtein: 5g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
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Did you make this recipe? Let us know in the comments below or on social media by using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.
This recipe is brought to you by Hofer Slovenija.