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–+ servings
Plum Upside Down Cake

Delicious Vegan Plum Upside Down Cake That's Gluten-Free

This Vegan Plum Upside Down Cake is a delightful dessert featuring juicy plums and a fluffy almond cake, perfect for brunch or after dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 medium Ripe Plums or Apricots
  • 1 cup Organic Cane Sugar can substitute with coconut sugar
  • 1/2 cup Softened Vegan Butter alternatives include refined coconut oil
  • 1/2 cup Unsweetened Applesauce can substitute with mashed bananas
  • 1 teaspoon Almond Extract optional; use vanilla extract as an alternative
  • 1 cup Almond Flour substitute with gluten-free all-purpose blend but adjust liquid content
  • 1 cup Dairy-Free Milk plain, unsweetened variety preferred; can substitute with any plant-based milk
  • 1/4 cup Potato Starch can substitute with cornstarch but may affect texture
  • 1/2 cup Brown Rice Flour can swap with white rice flour
  • 1 teaspoon Baking Powder ensure it's gluten-free
  • 1/4 teaspoon Sea Salt

Equipment

  • 9-inch pie pan
  • Mixing Bowl
  • hand mixer or whisk

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (176°C) and grease a 9-inch pie pan with softened vegan butter, then dust it with organic cane sugar.
  2. Slice your ripe plums and arrange them cut-side up in a circular pattern at the bottom of the pan.
  3. In a mixing bowl, cream together the organic cane sugar and softened vegan butter until light and fluffy.
  4. Mix in the unsweetened applesauce and almond extract until fully combined.
  5. Gradually add the almond flour and dairy-free milk, mixing until just combined.
  6. Incorporate the potato starch, brown rice flour, baking powder, and sea salt into the batter and mix until smooth.
  7. Pour the batter over the arranged plums, spreading it evenly.
  8. Bake for 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan for about 20 minutes, then carefully invert onto a serving plate.
  10. Serve warm, optionally with dairy-free yogurt or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 32gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 100mgPotassium: 150mgFiber: 2gSugar: 15gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure to grease the pan generously and consider using parchment paper to prevent sticking. Measure ingredients carefully for best results.

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