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Vegan Gluten-Free Plum Upside-Down Cake Recipe

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4.3 from 14 reviews

This Plum Upside Down Cake is a delightful vegan and gluten-free dessert, featuring juicy ripe plums arranged beneath a tender, moist almond flour cake. Sweetened with organic cane sugar and enhanced with a hint of almond extract, this cake is perfect for a morning tea, brunch, or a light dessert when paired with dairy-free yogurt or vanilla ice cream.

Ingredients

Fruit Topping

  • 2-4 ripe plums or apricots, pitted and thinly sliced (enough to cover the bottom of the pie pan)
  • 2 tablespoons organic cane sugar (for dusting the pan)

Cake Batter

  • 1/2 cup organic cane sugar
  • 1/4 cup softened vegan butter
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon almond extract (optional)
  • 1 1/2 cups almond flour
  • 1/2 cup dairy-free milk, plain and unsweetened (such as almond milk)
  • 1/2 cup potato starch
  • 1/4 cup brown rice flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (176 C) and generously grease a 9-inch pie pan with vegan butter. Dust the bottom of the pan with 2 tablespoons of organic cane sugar to create a caramelized base for the fruit.
  2. Arrange the Fruit: Place the thinly sliced plums over the sugar in the pan, arranging them in a circular pattern to cover the bottom completely. Fill any large gaps with additional fruit slices to ensure an even fruit layer.
  3. Cream Butter and Sugar: In a medium mixing bowl, use an electric mixer to cream together the 1/2 cup sugar and softened vegan butter on high speed for about 30 seconds until light and fluffy. Add the applesauce and optional almond extract, then beat again on high for another 30 seconds to incorporate.
  4. Mix Dry Ingredients with Wet: Add the almond flour to the creamed mixture and mix until the blend resembles cookie dough. Pour in the dairy-free milk and mix on medium-low speed until fully combined. Add the potato starch, brown rice flour, baking powder, and salt, then mix on medium speed until the batter is smooth and all ingredients are fully incorporated.
  5. Assemble the Cake: Pour the batter evenly over the arranged plums, smoothing the top gently to cover all fruit. The batter will spread and rise during baking, creating a soft cake layer on top of the caramelized fruit.
  6. Bake: Place the pan on the middle rack of the preheated oven and bake for 40-50 minutes. The cake is done when the top is golden brown, the plums are bubbling, and a toothpick inserted in the center comes out clean.
  7. Cool and Flip: Allow the cake to cool in the pan for 20 minutes. To invert, place your serving plate upside down over the pie pan and confidently flip the two together. Carefully lift off the pan, repositioning any fruit that may have stuck to the pan back onto the cake for presentation.
  8. Serve and Store: Serve the cake warm or at room temperature, ideally paired with dairy-free yogurt for breakfast or vanilla ice cream for dessert. Store leftovers lightly covered at room temperature for up to 2 days.

Notes

  • Use ripe plums or apricots for the best flavor and sweetness.
  • The almond extract is optional but adds a lovely nutty aroma.
  • Make sure to grease and sugar the pan well to prevent sticking and create a caramel base.
  • This cake is best enjoyed fresh but can be stored lightly covered at room temperature for up to 2 days.
  • The recipe is both vegan and gluten-free, making it suitable for those dietary restrictions.
  • Pairing with dairy-free yogurt or vanilla ice cream complements the cake beautifully.

Find it online: https://cozyplatter.com/vegan-gluten-free-plum-upside-down-cake-recipe/