A twist on classic German pflaumenkuchen, this whole wheat vegan plum cake is perfect for tea, a summer picnic, or cozy fall afternoon. Sweet, tart and juicy plums nestled in a whole wheat cake base with a delicious crunchy top and a hint of cardamom. Pair it with a dollop of cinnamon coconut whip—recipe included below—or dairy-free ice cream. Makes 1-8" cake serving 6-8 people.
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Why This Recipe Works
Plum recipes are great for summer or fall recipes. Sweet, tart and juicy plums work beautifully in a whole wheat cake with warming cardamom. Cardamom's slightly resinous flavour pairs so beautifully with stone fruits (plums in particular), and while its flavour is noticeable here, it's not overpowering in any way.
Whole wheat brings this recipe together in a way that I rather enjoy; it's slightly nutty flavour works really well with the other flavours and it helps to create a nice crunchy top, along with the sugar coating applied before baking.
Coconut whip is a an optional accompaniment for this sweet and tart vegan plum cake. It's very easy to make, although requires a little advanced prep—you need to place a can of full fat coconut milk in the fridge the night before you plan to make and serve the cake (the rest of the directions are in the recipe card). Of course, this cake is lovely on it's own, but I highly recommend the coconut whipped cream. Alternatively, serve it with your favourite non-dairy ice cream or plain full fat yogurt.
Ingredients & Substitutions
The ingredient list for this recipe is rather simple. To make this vegan plum cake and coconut whipped cream, you will need the following ingredients. For the full detailed list and quantities, please see the recipe card.
Fresh plums: For this recipe, I like to use a medium sized plum, like a Satsuma or Black plum. If you want to use Italian plums, you will need to double the amount of plums called for. Additionally, you can use Pluots. See the helpful tips section for information on sourcing the best plums.
Whole wheat flour: this gives the cake a rich nutty flavour which compliments the plums ans cardamom. You can also use a blend of 70% whole wheat and 30% all purpose. I have also made this recipe with light spelt flour and whole spelt flour in equal measure.
Ground cardamon: green or black ground cardamom will work here.
Flax meal & water: The mixture of flax meal and water is essentially an egg substitute which helps bind the cake ingredients together. I recommend using flax meal from brown flax seeds rather than golden flax, the latter of which tends not to gel as rapidly.
Coconut oil: this creates some density and richness to the cake base. You can also use vegan butter in equal measure, however, because most vegan butters contain salt, reduce the salt measure by ½.
Unsweetened applesauce: This adds moisture and lightness to the cake crumb.
Granulated sugar: for sweetening the cake and creating the crunchy top. For a truly vegan sugar, use an organic cane sugar which does not contain traces of bone char.
Full fat coconut milk: for making the coconut whipped cream. It's important to use full fat coconut milk rather than the light kind which won't whip nicely.
Maple syrup: for sweetening the coconut whipped cream. You can also use honey in equal measure (if you're not against it).
Ground cinnamon: for flavouring the whipped cream. This is optional.
Step by Step Guide
Detailed directions for the recipe can be found below, but here is a quick overview of the process.
- If you're making the coconut whipped cream, prep the coconut milk first by placing it in the fridge overnight to harden.
- Sift the dry ingredients together.
- Combine the ground flax and water and let it sit to thicken.
- Add in the coconut oil, applesauce, sugar, vanilla extract and stir until well combined.
- Pour the wet mixture into the flour mixture and stir just until all the flour is incorporated (try not to over mix it).
- Evenly spread the batter into the prepared baking dish, then place the plum halves evenly around the cake and sprinkle with sugar.
- Bake the cake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
To make the coconut whipped cream
- Remove the can of coconut milk from the fridge and invert it so the bottom is now the top. Open the can with a can opener and drain off/discard the coconut water. Scoop out the thick coconut fat into a medium bowl.
- Add the vanilla, cinnamon and agave syrup and whip until well combined. Place back in the fridge for 30 minutes. Remove and whip again. Repeat until the coconut fat holds a stiff peak.
Helpful Tips
- Don't over mix the cake batter: you need only combine the batter until all there are no streak of flour left. Otherwise, this can cause the cake to be dense and gummy (over mixing causes additional gluten formation).
- Use ripe, blemish free plums: fresh produce is always best. Check for a soft texture with a little bit of give when you gently squeeze it. Ripe plums will also have a deep purple/maroon colour, no soft or wrinkly spots and a slightly sweet aroma.
- For the coconut whipped cream: refrigerate the can of coconut milk for 12 hours minimum: otherwise the coconut whip won't be ready when the cake is.
- Whip the coconut cream thoroughly: this will incorporate lots of air into the cream so it is light and fluffy.
Storage
Storage: the baked cake should be stored covered in the fridge and should last up to 3-4 days.
Freezing: freezing this cake does not work well; the plums are too mushy after defrosting and the texture is somewhat unpleasant.
For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.
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If you made my Whole Wheat Vegan Plum Cake please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Whole Wheat Vegan Plum Cake (Pflaumenkuchen)
Special Equipment
- 1 8" spring form pan
Ingredients
Vegan Plum Cake:
- 1 ½ cups whole wheat flour
- 2 ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ teaspoon ground cardamon
- 2 tablespoon ground flaxseed + 3 tablespoon water
- 5 tablespoon coconut oil
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup sugar
- 5-6 medium plums, washed, halved and pits removed
- 2 tablespoon granulated sugar
Coconut Whipped Cream (optional):
- 1 Can 398 ml full fat coconut milk, refrigerated overnight
- ⅛ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
Vegan Plum Cake
- Preheat the oven to 350°F and line the bottom of an 8" spring-form pan with parchment paper. In a large bowl, sift together the flour, baking powder, salt, ground cardamon and set aside.1 ½ cups whole wheat flour, 2 ½ teaspoon baking powder, ¼ teaspoon sea salt, ½ teaspoon ground cardamon
- In a small bowl, combine the ground flax and water and let stand for 5 minutes, or until thickened. Add in the coconut oil, applesauce, sugar, vanilla extract and stir until well combined.2 tablespoon ground flaxseed + 3 tablespoon water, 5 tablespoon coconut oil, ⅓ cup unsweetened applesauce, 1 teaspoon vanilla extract, ½ cup sugar
- Pour the wet mixture into the flour mixture and stir just until all the flour is incorporated. Spread the batter into the prepared baking dish and spread evenly. Place the plum halves evenly around the cake and sprinkle with organic cane sugar.5-6 medium plums, 2 tablespoon granulated sugar
- Bake for 35-40 minutes or until golden brown and a toothpick inserted into the centre comes out clean. Remove from the oven and let cool 10 minutes. Remove the spring-form and let cook completely on a wire rack.
Coconut Whipped Cream (optional)
- While the cake is cooling, prepare the cinnamon coconut whip: remove the can of coconut milk from the fridge and invert. Open the bottom of the can and drain off/discard the coconut water. Scoop out the thick coconut fat into a medium bowl. Add the vanilla, cinnamon and agave syrup and whip until well combined. Place back in the fridge for 30 minutes. Remove and whip again. Repeat until the coconut fat holds a stiff peak.1 Can 398 ml full fat coconut milk, ⅛ teaspoon cinnamon, ¼ teaspoon vanilla extract, 1 tablespoon maple syrup
- Slice the cake and serve with a big dollop of cinnamon coconut whip.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
Rustic yet indulgent! Loved this recipe!!!
Ah yay! I'm so happy to hear it, Aileen 🙂