Plum Crumble Cake

Plum Crumble Cake

A delicious and easy vegan plum crumble cake – a vanilla sponge with juicy cinnamon flavoured plums topped with crispy crumble.

I had almost forgotten about plum crumble cake until a recent trip to Germany. Thanks to my wife’s uncle I managed to pick a few plums from his tree over the weekend and thought I would have a go at making a vegan version this time.

The next day we headed over to the in-laws for lunch and no sooner had it been placed on the table it was all gone. I think it was a success 🙂

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    Recipe highlights

    • Ease: Super easy.
    • Great for: Gatherings and comfort food.
    • Taste: Sweet and fruity.
    • Texture: The sponge is moist and fluffy, filled with juicy plums and topped with crispy crumble.

    Recipe tips

    • Use plums that are just ripe. If you use over ripe plums they will just be a mush in the middle. Unless you like that 🙂
    • I prefer to use metric measurements with a digital scale rather than cup measurements. I recommend this as you will get far better, more consistent results weighing your ingredients. It is also easier and less messy than cups! 🙂


    Larder ingredients

    What you will need for this recipe are these 9 ingredients.

    • Plain or all-purpose flour (BL55)
    • Cornflour (cornstarch)
    • Soft brown sugar (Vegan)
    • Baking powder
    • Vanilla extract, sugar or 1/2 tsp of vanilla paste
    • Neutral-tasting oil (coconut, vegetable or sunflower oil) or vegan butter
    • Plant based milk
    • Fresh plums
    • Ground cinnamon

    Variations

    Fruits: This recipe works great with other fruits too. Try other stone fruits like apricots, peaches, gooseberries, pears or mix it up with apples and blackberries.

    Oils: If you don’t like the sound of using oil then you can replace it with vegan butter or of course for those non-vegans regular butter also works.



    Equipment suggestions

    • Mixing bowls
    • Digital scales
    • Baking tin – rectangular 18x25cm (7x10inch)
    • Measuring spoons

    Nutrition

    Serving: one cake slice.

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    Storage and Freezing

    This cake can be stored in an airtight container for 3-4 days. The crumble topping will become less crispy over time.

    Freezing: This cake can be frozen but it will lose its crispiness.

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    Vegan plum crumble cake

    Vegan Plum Crumble Cake

    Preparation:25 minutes
    Baking:45 minutes
    Total:1 hour 10 minutes
    Servings: 12 servings
    A delicious and easy vegan plum crumble cake- a vanilla sponge with juicy cinnamon flavoured plums topped with crispy crumble.

    INGREDIENTS LIST
     

    Vegan sponge

    • 150 g plain or all-purpose flour (BL55)
    • 30 g cornflour (US -cornstarch) (cornstarch)
    • 100 g soft brown sugar
    • 1 tsp baking powder
    • 1 tsp vanilla extract, sugar or 1/2 tsp of vanilla paste
    • 75 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
    • 150 ml non-dairy milk (almond, oat, rice or soy milk) (room temperature)
    • 1 pinch fine sea salt

    Plums

    • 500 g fresh plums
    • 30 g soft brown sugar (2 tbsp)
    • 1/2 tsp ground cinnamon

    Crumble topping

    • 100 g plain or all-purpose flour
    • 50 tsp soft brown sugar
    • 50 ml coconut oil

    Preparation
     

    • Crumble topping: In a large bowl, mix together the flour, sugar and cinnamon with a fork until well blended.
    • Make a well in the center and pour in the coconut oil. Gently rub the ingredients together with your fingertips until the crumble looks like chunky breadcrumbs. Don't over mix.
    • Spread onto a small baking sheet lined with parchment paper, cover with cling wrap and chill until you are ready to use.
      Chilling will harden the coconut oil and will make the crumble crispier.
    • Pre-heat oven to 180°C fan / 400°F / Gas 6.
    • Line a baking tin with baking parchment and leave a side until ready to use.
    • Plums: Wash and then cut the plums in half lengthways removing the stones. Place them in a bowl and mix in the cinnamon and brown sugar and leave to macerate.
      Vegan plum crumble cake
    • Vegan sponge: In a large bowl add all the ingredients and whisk together until you have a smooth batter.
    • Pour the sponge batter into the prepared baking tin, ensuring it is evenly spread across the bottom.
      Vegan plum crumble cake
    • Give the plums a stir and then arrange them vertically pushing them into the sponge batter.
      Vegan plum crumble cake
    • Remove the crumble topping from the fridge and break it up with a fork and sprinkle it over the top of the plums.
      Vegan plum crumble cake
    • Baking: Place the cake on the middle shelf of your pre-heated oven for 40-45 minutes or until lightly browned and crisp on top.
      Leave to cool in the tin or serve warm with some vanilla custard.
    insta
    KEYWORDS Autumn, Cinnamon, Dairy free, Plum crumble cake, Plum season, Plums, Vegan

    www.thegourmetlarder.com


    If you liked this plum crumble cake you might also like these other vegan recipes:


    Looking for more delicious brownie and bar recipes?

    If you’re looking for more tasty recipes, be sure to check out my recipe index. You can also find a lot more bar recipes.

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