Metis® Vegan Upside Down Plum Cake
Ingredients
- 4 Métis plums
- 1 Tbsp brown sugar
- 2 Tbsp vegan margarine
- 200g plain flour
- 60g brown sugar
- 1tsp baking powder
- pinch of salt
- 90g coconut oil, melted
- 150g coconut yogurt
- 3 Aquafaba 'eggs', beaten*
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 tsp vanilla extract
In addition: coconut oil for greasing the cake tin, additional plums & coconut yogurt for decoration.
Method
- Pre-heat your oven to 180C.
- Start by cutting your Métis plums into thick slices. Lightly grease a 7'' cake tin (I used 1 tsp coconut oil to do so) and sprinkle 1 Tbsp of brown sugar across the bottom.
- Tightly place the plum slices on the bottom of the cake tin - you can create a pattern here if you like - then drizzle with melted vegan margarine and place the tin in the pre-heated oven for 10 minutes.
- In the meantime prepare your cake batter: Beat the Aquafaba eggs, then blend in the rest of your liquid ingredients: coconut oil, coconut yogurt, vanilla extract. Lastly add in the spices.
- In a separate bowl combine the flour, brown sugar, baking powder and salt, then gently combine the dry and wet ingredients and pour them carefully onto the plums in your cake tin.
- Transfer the cake to the oven for about 40-50 minutes. Ideally check the cake with a toothpick after 40 minutes and adjust the baking time accordingly as it can depend on your oven.
- Once your cake is done, remove the tin from the oven and let the cake cool down for 10 minutes before carefully removing the cake ring. Place a serving plate onto the cake and swiftly turn the cake around. Use a knife to help remove the bottom of the cake tin.
- Decorate with coconut yogurt and plums before serving and keep the cake in the fridge, if you’re keeping it overnight for up to 2 days.
https://www.romylondonuk.com/2019/09/10/vegan-upside-down-plum-cake/