This year I found myself appreciating the coming autumn more than usually. The first smell of late summer evenings when it got colder and colder. First dark evenings and right now of course all the colours nature has to offer. This year has been unusually warm so it’s extremely colourful outside.
Of course with the coming of autumn there is the joy of endless amounts of home apples, all kinds of pumpkins, and plums. I bet that all of you dreamt of some pumpkin pie and pumpkin spice latte as soon as the first sweater weather days came… but despite of experimenting with pumpkin this year, the recipe that I really wanted to share with you guys is the best upside down plum cake you have ever had.
UPSIDE DOWN PLUM CAKE
some plums (enough to cover your pan)
100 g of vegan butter
200 g flour
2 vegan egg replacer ( I used the “No egg Egg replacer” powder from Siwira Trading)
200 g brown sugar
3 tsp baking powder
150 ml soy milk
1 tsp ginger powder
a pinch of salt
Oil your cake pan with some vegan butter. Cut the plums in half and arrange them on the pan (cut-side down)
Mix flour, baking powder, ginger powder, and salt in a bowl
Melt the vegan butter and mix it with sugar
Mix your vegan egg mixture with soy milk (or any plant milk of your flavor) and then mix it together with your butter mixture. Eventually add your flour mixture as well - adding it bit by bit to avoid lumps
Pour the cake mixture on top of the plums and cook it in the oven at 175 degrees C (fan oven) for about 45 minutes
After taking the cake out make sure to let it cool down.
After it’s cooled down, put a bigger plate over it and turn it over, remove the pan
We enjoyed the cake with Choice’s vegan vanilla ice cream. I used a 28 cm diameter cake pan for the cake and it came out perfect! It was such a hit I had to literally bake it two times in a row last weekend!
So enjoy your weekend and those cosy autumn days with this heartwarming upside down plum cake!