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 🙂

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: Super easy.
  • Diet: dairy-free, nut-free and vegan.
  • 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.
  • Quantity: 12 slices (23cm / 10inch square baking pan)
  • Time: 1 hour 10 minutes.

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    INGREDIENTS

    For this recipe all you need are these ingredients:

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

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    TIP: I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    WHAT VARIATIONS CAN I MAKE?

    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.

    If you experiment, I would love to know how you get on and share it with the other readers.



    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.


    EQUIPMENT SUGGESTIONS

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    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 🙂

    READY TO MAKE YOUR VEGAN PLUM CRUMBLE CAKE?

    Vegan plum crumble cake

    Plum Crumble Cake

    Preparation:25 minutes
    Baking:45 minutes
    Total:1 hour 10 minutes
    Servings: 12 servings
    Tools you’ll need:
    • 23cm (10inch) square baking pan
    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 (all-purpose) flour (BL55)
    • 30 g cornflour (cornstarch) (cornstarch)
    • 100 g soft light brown sugar (muscovado)
    • 1 tsp baking powder
    • 1 tsp pure vanilla extract 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 light brown sugar (muscovado) (2 tbsp)
    • 1/2 tsp ground cinnamon

    Crumble topping

    • 100 g plain (all-purpose) flour
    • 50 tsp soft light brown sugar (muscovado)
    • 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 23cm (10inch) square baking pan with baking/parchment paper 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.
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    KEYWORDS autumn, cinnamon, dairy free, plum crumble cake, plum season, plums, vegan

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    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this Plum Crumble Cake or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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