Vegan Plum Cake

This vegan plum cake is soft, tender, and bursting with juicy baked plums that caramelise beautifully in the oven. It’s the kind of cosy, fruit-forward cake that feels just right with a cup of tea or as a simple dessert after dinner. Made with wholesome ingredients like almond flour and applesauce, it’s naturally dairy-free and egg-free, but you’d never guess from how delicious it tastes.

Jump to:

• 💜 Why You Will Love This Recipe
• What Is a Plum Cake?
• 💡 Expert Tips
• 🥣 Ingredients and Substitutions
• 🗒️ Step-by-Step Instructions
• Serving Suggestions
• 💬 Plum Cake FAQs
• More Fruity Desserts to Try
• Vegan Plum Cake Recipe

💜 Why You Will Love This Recipe

• Naturally vegan – No dairy, no eggs, just simple pantry staples and fresh plums.
• Moist and tender crumb – Almond flour and mashed banana (or applesauce) keep the cake wonderfully soft, without using any eggs.
• Perfect use for seasonal plums – The fruit bakes down into jammy, sweet-tart pockets of flavour.
• Easy to make – One bowl for wet ingredients, one for dry, then mix and bake. No complicated steps!
• Beautiful presentation – Arranged plums on top make it look bakery-worthy with minimal effort.

💡 Expert Tips

• Choose ripe but firm plums: Overripe plums can release too much juice and make the cake soggy. Slightly firm plums hold their shape while still turning jammy in the oven.
• Slice evenly: Aim for slices about ½ cm (¼ inch) thick so they bake through evenly.
• Don’t overmix the batter: Once the dry and wet ingredients are combined, mix just until no flour streaks remain to keep the cake tender.
• Let it cool: The cake sets as it cools. If you cut it too early, the fruit may slide or the crumb might seem too soft.
• Pretty presentation: Arrange the plum slices in a spiral or neat rows for a bakery-style look without extra effort.

🥣 Ingredients and Substitutions

• Flour – The base of the cake, giving it a light, fluffy crumb. For a gluten-free version, use a good-quality 1:1 gluten-free baking flour blend (make sure it includes xanthan gum).
• Baking powder & baking soda – These give the cake lift and a light crumb.
• Cinnamon – Adds warmth. You can swap with cardamom, nutmeg, or mixed spice for variation.
• Salt – Optional, but it balances the sweetness.
• Vanilla & almond extract – Boost flavour. Almond extract is optional, but it pairs beautifully with plums and almond flour in the batter.
• Vegan butter – Creates richness. You can substitute with neutral oil (like canola or sunflower), though the texture will be slightly different. If not vegan, you can also make this cake with dairy butter.
• Granulated sugar –Sweetens the cake. Coconut sugar or light brown sugar can also be used for a deeper flavour.
• Almond flour – Adds moisture and a delicate nutty taste.
• Mashed banana or applesauce – Acts as the egg replacement and keeps the cake moist. Applesauce gives the cake a more neutral taste, while mashed banana adds subtle flavour and more sweetness.
• Non-dairy milk – Any plant-based milk works, such as almond, soy, oat, or coconut. I like to use almond milk in baking because of its neutral taste. Regular dairy milk will work too if not vegan.
• Plums – The star of the show! You can also use peaches, apricots, nectarines, or even pears when plums are out of season (see FAQs below).

Find the complete recipe with measurements below.

🗒️ Step-by-Step Instructions

Step One – Mix dry ingredients.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Whisking helps aerate the flour and evenly distributes the leavening agents and spices. Set aside.

Step Two – Cream vegan butter and sugar.

In a large mixing bowl, beat the vegan butter and sugar together with a hand mixer (or stand mixer) until light and fluffy; about 2–3 minutes. This step incorporates air, which helps the cake rise and creates a soft crumb.

Step Three – Add wet ingredients.

Mix in the vanilla extract, almond extract, mashed banana, and almond flour. The mixture may look a little grainy or thick at this stage; that’s totally fine. Everything will come together once the dry ingredients and milk are added.

Step Four – Mix wet and dry ingredients.

Add half of the dry mixture to the bowl with the butter mixture using a spatula. Then pour in the non-dairy milk and stir until just combined. Finish by folding in the remaining dry ingredients. Be careful not to overmix here. You want the batter to stay fluffy and tender.

Step Five – Arrange the plums on top.

Spread the batter evenly into your prepared cake pan. Arrange the plum slices on top in a spiral pattern or neat rows, depending on the look you want. Press them lightly into the batter; not too deep, since they’ll sink slightly as the cake bakes.

Step Six – Bake.

Place the pan in the preheated oven and bake for 50–55 minutes, or until a toothpick inserted into the centre comes out clean (a little plum juice on the toothpick is okay, but there shouldn’t be wet batter). If the top starts browning too quickly, loosely cover the cake with foil for the last 10 minutes.

Step Seven – Cool and serve.

Let the cake cool in the pan for about 10–15 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or brush the top with a little warmed apricot jam for a glossy finish. Slice and enjoy with tea, coffee, or a dollop of vegan whipped cream.

Serving Suggestions

💬 Plum Cake FAQs

More Fruity Desserts to Try

Looking for other dessert recipes featuring fruits? Why not try this pineapple upside down cake, apple galette, cherry pie, blueberry cobbler or banana bread with walnuts and chocolate.