Vegan plum sponge cake

Vegan plum sponge cake: Can it get better than this? Image: Charlotte Roberts

Vegan plum sponge cake: A sweet treat with a plummy flavour

With autumn climes beginning to waft in, make the most of the last plums of the season with this vegan plum sponge cake.

Vegan plum sponge cake

Vegan plum sponge cake: Can it get better than this? Image: Charlotte Roberts

With plums still freely available, why not bake a delicious vegan plum sponge cake while enjoying the last few sun-drenched summer days? If you are looking for an indulgent gluten-free, plant-based alternative try this delightful cake by Charlotte Roberts from Charley’s Health blog. This cake is sweet, fluffy and studded with vibrant plums.

When are plums available to bake this vegan plum sponge cake?

Plums are abundant from November to April and even as the season comes to a close, you will still find these jewel-toned stone fruit on supermarket shelves in a range of colours and flavours from very sweet to appealingly tart.

So, with autumn climes beginning to waft in, it is time to make the most of the last plums of the season and showcase their sweet, juicy goodness in comforting fruity dishes. If you want to try a plant-based dessert, start off with this easy recipe. The plummy tones of this cake will certainly appeal to your taste buds.

Vegan plum sponge cake recipe

5 from 1 vote
Recipe by Dirnise Britz Course: DessertCuisine: VeganDifficulty: Easy
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • Cake
  • 1 cup plus 2 Tbsp caster sugar or coconut palm sugar

  • ¾ cup vegan butter

  • 1 cup oat milk

  • 1 Tbsp apple cider vinegar

  • 1 ¾ cups gluten-free self-raising flour

  • 1 tsp baking powder

  • 3 plums chopped into small chunks

  • Frosting
  • 3 Tbsp vegan stick butter

  • 1 cup icing sugar

  • 3 Tbsp cocoa powder

  • 5 plums for topping

Method

  • Cake
  • Preheat the oven to 180°C and lightly grease a loose bottom cake tin with vegan butter.
  • Combine the milk and cider vinegar together and set aside. In a mixing bowl, cream together the vegan butter and sugar until pale and fluffy.
  • Whisk in the milk mixture then stir in the dry ingredients until smooth.
  • Fold through your diced plums and transfer your cake batter into the cake tin.
  • Pop this into the oven for 40-45 minutes, until a skewer can be removed clean from the cake.
  • Allow to cool a little, then remove the cake tin and leave to finish cooling on a wire rack.
  • Frosting
  • Beat the butter to a pale and fluffy consistency, then gradually add in the sugar and cocoa.
  • Once smooth, spread over the cake and layer on your sliced plums.

Notes

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