Autumn is calling and inviting you to make this delicious cake to enjoy at teatime! This vegan plum cake is a light sponge topped with juicy plums.
A vegan sheet cake
In Austria this type of cake is a ‘Blechkuchen’ which literally means ‘Sheet Cake’ and refers to the flat baking tray that you bake this in, rather than a tin. Cooking in this way means it’s a quick and easy cake, with plenty of space to cover the top in fruit. Use a large baking tray with a lip at the sides. To make a smaller version of the cake, you can halve the recipe and make it in a cake tin.
A traditional recipe veganised…
This simple sponge is adapted from Paul’s basic family recipe. Unusually the fat in the original recipe is oil rather than butter. I say unusually as many Austrian sweet dishes which are super buttery!
We makes this Austrian plum cake vegan is replacing the eggs with aquafaba, the magic vegan ingredient which whips up like eggs. Aquafaba is the liquid from cooking chickpeas, you can get it easily by saving the liquid from a can of chickpeas. Check out our Vegan Redcurrant Meringue Tart to see it in action!
How to enjoy this vegan plum cake
This vegan plum cake is a great way to use up any homegrown or foraged plums, you can cover the top with plenty of fruit! Choose nice ripe plums for the best flavour. You can also sprinkle cinnamon and flaked almonds over the top for an added bonus. Just don’t forget the icing sugar! Serve in the afternoon with some strong coffee (the Austrians will approve) Or enjoy warm as a comforting dessert with some vegan ice cream or custard.
You can also use this vegan sponge as a base for other seasonal soft fruits. We love this cake made with blackberries with lemon zest for another delicious autumn bake.
Mmmmm, can you ever have too much cake?!
Try our other delicious vegan cake recipes:
Vegan Plum Cake
- 160 ml aquafaba
- 150 g caster sugar
- 125 ml sparkling water or plant milk
- 1 tsp apple cider vinegar
- 100 ml vegetable oil
- 280 g plain flour
- 2 tsp baking powder
- 30 plums
- icing sugar
- 2 tsp cinnamon optional
- 2 tbsp flaked almonds optional
- Preheat oven to 180C
- Wash, destone and halve the plums
- In a large bowl, whip the aquafaba and sugar until foamy using an electric whisk
- Add the sparkling water or plant milk and the vinegar
- In a separate bowl, mix the flour and baking powder
- Add a spoonful of flour and oil to the aquafaba mix
- Stir until smooth, then continue to add spoonfuls of flour and oil to the mix alternately until you have a thick smooth batter
- Pour the batter into a lined oven tray
- Place the plum halves on top of batter. If using, sprinkle over the cinnamon and flaked almonds.
- Cook for 20-25mins until cake comes out clean when tested, and the fruit is nicely cooked.
We hope you like our vegan plum cake and thanks for visiting us at Vegan on Board. You can find out more about us, and join us on our adventures by jumping on board our mailing list.
Happy cake baking,
Love, Sophie and Paul