Vegan German Plum Cake
My grandmother showed love through food. She immigrated from Germany about 100 years ago. My sister and I especially loved her plum cake. We came up with our own vegan version. But this beats it. Thank you Ania @lazycatkitchen! This is her gluten free version.
INGREDIENTS
DRY INGREDIENTS (GLUTEN-FREE )
1½ cup + 2 tbsp buckwheat flour
2 tbsp cornflour / corn starch
¾ cup finely ground almonds (or almond meal)
1 tsp gluten-free certified baking soda
½ tsp gluten-free certified baking powder
WET INGREDIENTS
1 cup full fat coconut milk
4 tbsp / ¼ cup freshly squeezed lemon juice
¼ cup melted mild coconut oil (or other mild tasting oil)
½ tsp bitter almond extract
½ cup + 2 tbsp organic cane sugar
METHOD
Heat up the oven to 340° F. Grease a baking tin with a very small amount of oil.
Mix all the wet ingredients in a large bowl.
Place a sieve over the bowl and sift through all the dry ingredients, except for the ground almonds.
Fold in the finely ground almonds.
Transfer the batter to a lightly greased baking tin. If your tin doesn’t have a removable bottom, it may be a good idea to place 2 long and wide strips of baking paper down first so that you can use them as handy tabs to make cake removal easier.
Decorate with plum segments or plum halves if your plums are little. To prevent plums from sinking to the bottom, dip the side of the plum that will rest directly on the batter in a little bit of cornstarch first before arranging on top of the cake.
Bake for about 55-60 minutes, until a toothpick comes out clean and the top is nicely browned.
Once cool, remove from the tin, sprinkle the top of the cake with a little bit of icing sugar and perhaps a dusting of ground cinnamon too, if you like.
