This delicious upside down plum cake is very easy to make with simple ingredients that you probably already have at home. The recipe is vegan (dairy-free, egg-free), gluten-free, oil-free, and much healthier than other recipes.
Vegan Upside Down Plum Cake
How awesome are upside down cakes? I love them because they are fun to make, and they are quite healthy since they contain fruit. You can make them with kids and use your favorite fruit of choice.
I love this upside down plum cake because it is:
- Easy to make with simple ingredients.
- A great summer dessert which isn’t too heavy.
- Healthier than most other recipes.
How To Make The Best Upside Down Plum Cake?
- Check the easy step-by-step photos below:
- First, line the bottom of a cake pan or springform with parchment paper and preheat your oven.
- Wash, deseed and slice the plums. Arrange them on the bottom of the springform/cake pan. Drizzle with a tablespoon of sugar and maple syrup.
- Measure/weigh the dry ingredients and add them all to a big bowl. Stir with a whisk.
- Mash the banana (or use applesauce) and combine it with the wet ingredients. You can also use a blender or food processor.
- Whisk dry and wet ingredients together and pour the batter into the cake pan/springform.
- Bake in the oven for about 35 minutes, then allow to cool and peel off the parchment paper.
- Enjoy warm or cold!
This cake contains only simple ingredients that you most likely already have at home. The main ingredients are ground oats (oat flour) and ground nuts. You can use any nuts of choice, for example, ground almonds, hazelnuts, etc.
Shredded unsweetened coconut can be used instead of ground nuts. Please don’t use coconut flour. It won’t work in this recipe!
Please don’t substitute any regular flour (except almond flour) for the ground nuts. Since the recipe is oil-free, there needs to be a source of fat.
To make the cake grain-free, you could experiment with buckwheat flour or sorghum flour (instead of oat flour). I haven’t tried it myself but it should work. If you give it a try, please report back in the comments.
Any plant-based milk can be used in this recipe. I prefer to use canned coconut milk, however, almond milk, cashew milk, etc. should work fine as well. The higher the fat content of the milk, the better the cake will taste.
How To Serve?
You can serve the cake with dairy-free ice cream or whipped coconut cream. Another option would be to drizzle a vegan caramel sauce on top.
Leftovers can be stored covered in the fridge for up to 4-5 days.
Versatile Upside Down Plum Cake
I love how versatile this upside-down cake is. You can use other fruits instead of plums. Some examples would be:
- Pineapple, to make an upside down pineapple cake. Or what about:
- Or lemon
Apricots are awesome as well, especially since they are in season now. I am actually looking forward to making an upside down mandarin cake in the wintertime.
This Upside Down Plum Cake Is:
- Perfect for summer or a birthday
Should you recreate this delicious plum cake, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! If you love vegan cakes, definitely also check out the following recipes:
- Coconut Cake
- Lava Cake
- Zucchini Chocolate Cake
- No-Bake Carrot Cake
- Fruity Cheesecake
- Baked Cheesecake
Upside Down Plum Cake
- 3-4 plums sliced*****
- 1 tbsp maple syrup
- 1 tbsp sugar
- I recommend using a kitchen scale for this recipe.
- Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius). Line the bottom of an 8-inch springform or cake pan with parchment paper and lightly grease the sides of the springform.
- Wash, deseed and slice the plums. Arrange them in an overlapping layer on the bottom of the springform/pan. Drizzle with maple syrup and sugar. Set aside.
- For the cake, combine all dry ingredients in a big bowl. Stir with a whisk until there are no lumps.
- Whisk together wet ingredients in a different bowl.
- Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk. Spoon the batter into the cake pan/springform and spread it out evenly.
- Bake in the oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 to 15 minutes before inverting the cake on a platter. Carefully peel off the parchment paper.
- Cool for 10 more minutes, then slice and enjoy! The cake can be served with vegan whipped cream or ice cream!
- *To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder. You can try using buckwheat flour for a grain-free version. Also, regular flour or spelt flour (for a non-gluten-free version) could work well in this recipe (I haven't tried it myself though).
- **Shredded unsweetened coconut can be used instead of ground nuts. Please don't use coconut flour. It won't work in this recipe! Please don't substitute any regular flour (except almond flour) for the ground nuts. Since the recipe is oil-free, there needs to be a source of fat.
- ***Granulated sweetener: You can use regular sugar, cane sugar, Erythritol, Xylitol (birch sugar), coconut sugar, etc.
- ****Any plant-based milk can be used in this recipe. I prefer to use canned coconut milk, however, almond milk, cashew milk, etc. should work fine as well. The higher the fat content of the milk, the better the cake will taste.
- *****Feel free to use your favorite fruit instead of plums. Some examples are apricots, oranges, mandarines, pineapple!
- You can also check out my Plum And Apple Crumble Recipe.
- Recipe serves 10. Nutrition facts are for one serving.
If you are using Pinterest, feel free to pin the following photo: