easy upside down plum cake vegan gluten-free recipe
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Upside Down Plum Cake

This delicious upside down plum cake is very easy to make with simple ingredients which you probably already have at home. The recipe is vegan (dairy-free, egg-free), gluten-free, oil-free, and much healthier than other recipes.
Course Dessert
Cuisine American
Keyword cake, dessert, fruit, plums, summer, upside down, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10
Calories 177kcal
Author Michaela Vais

Ingredients

Dry ingredients:

  • 150 g (1 1/2 cups) oat flour (gluten-free if needed)*
  • 100 g ground nuts of choice **
  • 100 g (1/2 cup) granulated sweetener of choice ***
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice (optional)
  • 1/2 tsp cardamom (optional)
  • 1/3 tsp salt

Wet ingredients:

Topping:

Instructions

  • 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!

Video

Notes

  • *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!
  • Recipe serves 10. Nutrition facts are for one serving.
Nutrition Facts
Upside Down Plum Cake
Amount Per Serving
Calories 177 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Carbohydrates 25g8%
Fiber 3.1g12%
Sugar 15g17%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 177kcal | Carbohydrates: 25g | Protein: 4.4g | Fat: 6.3g | Fiber: 3.1g | Sugar: 15g