Hold on to your hat! This recipe takes the cake and (literally) flips it on its head. Juicy, tart plums nestle into soft, fluffy, perfectly sweet almond cake. You won’t want to miss this Plum Upside Down Cake — it’s the summer cake you’ve been waiting for!
Bonus? It’s vegetarian, gluten-free, and all you need 10 ingredients. Let’s bake, friends!
This starts with the cake plum! We arrange sliced ​​plums (apricots work too!) in a circular pattern on the bottom of a pie pan. Generously greasing the pan with vegan butter keeps the plums from sticking, and cane sugar creates a caramelized sucness.
Next, we make the cake batter. Cane sugar, vegan butter, almond milk and applesauce are the wet ingredients, with optional almond extract. Pronounced nutty flavor! If you love almond extract, be sure to also check out our gluten-free Orange Almond Loaf Cake and Maple Almond Buckwheat Granola.
As for the dry ingredients, a combination of gluten-free flours (almonds, potatoes and brown rice) give it that Light, cakey texture And beautiful pieces. The remaining cake essentials include baking powder for rise and salt for flavor.
After baking, spread the batter over the plums. Fruit is bubbly and tender.
Time to flip that cake on its head, slice and enjoy!
We are so excited for you to try this plum cake! This is:
soft
fluffy
nuts
Fruity
very sweet
& very tasty!
This would make a beautiful brunch centerpiece or summer dessert for hosting! Enjoy it on its own or with a scoop of vanilla ice cream or coconut yogurt.
More stone fruit favorites
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 10 (slice)
Prevent your screen from going dark
- 2-4 seasoned Plums or apricots*, pitted and thinly sliced ​​into 1/4-1/2-inch slices (enough to cover bottom of pie pan)
- 1/2 the cup Organic cane sugar (Also more for dusting pan)
- 1/4 the cup Softened vegan butter (more for more greasing // we like Miyoko)
- 2 table spoon unsweetened applesauce
- 1/2 teaspoon Almond extract (optional)
- 1 ½ the cup Almond flour (We like Welby)
- 1/2 the cup Dairy-free milk (white, unsweetened // we used almond milk)
- 1/2 the cup potato starch
- 1/4 the cup Brown rice flour
- 1 ¼ teaspoon Baking powder
- 1/2 teaspoon Sea salt
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Preheat your oven to 350 degrees F (176 C) and generously grease a 9-inch pie pan with vegan butter. Dust the bottom of the pan with 2 tablespoons of sugar.
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Place the cut plums in the sugar, arranging them in a circular pattern (see photo). Try to fill large spaces with fruits.
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In a medium mixing bowl, use an electric mixer to cream together the sugar and softened vegan butter for about 30 seconds. Next, add applesauce and almond extract (optional). Beat again on high speed until light, fluffy and pale in color – about 30 seconds.
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Add the almond flour and beat again until the mixture resembles cookie dough. Add the dairy-free milk and mix on medium-low speed until fully combined. Then add potato starch, brown rice flour, baking powder and salt. Mix on medium speed until all the flour is fully incorporated.
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Pour the cake batter over half the plums, smoothing the top and (gently!) making sure each plum is covered with batter. Remember that the batter will spread and rise as the cake bakes.
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Bake the cake on the middle rack of your oven for 40-50 minutes until the top is golden brown, the plums are bubbly and a toothpick inserted comes out clean. Cool for 20 minutes.
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When the cake is ready to invert from the pan, use the cake plate you plan to serve it on. Place the bottom side of the cake plate on top of the pie pan. Carefully and confidently flip the cake onto the plate. Gently wipe off the pie plate, replacing any plums left behind on the cake. Serve warm or at room temperature. The cake pairs well with dairy-free yogurt for morning tea or brunch cake, or vanilla ice cream for dessert!
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Fresh is best. Store leftover cake at room temperature, loosely covered, for up to 2 days.
*Preparation time includes chilling the cake for 20 minutes.
*Inspired by Ina Gartin’s Plum Cake Tatin.
*Nutrition information is a rough estimate calculated without optional ingredients.
Worship: 1 bhajana Calories: 229 Sugars: 27.4 g Protein: 4.1 g Fat: 12.8 g Saturated Fat: 3.9 g Polyunsaturated Fats: 2.1 g Monounsaturated fats: 5.5 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 215 mg Potassium: 112 mg Fiber: 2.5 g Sugar: 14.4 g Vitamin A: 19 IU Vitamin C: 3 mg Calcium: 101 mg Iron: 0.8 mg