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 🙂
- 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.
- 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! 🙂
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
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.
- Mixing bowls
- Digital scales
- Baking tin – rectangular 18x25cm (7x10inch)
- Measuring spoons
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
- 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
- 500 g fresh plums
- 30 g soft brown sugar (2 tbsp)
- 1/2 tsp ground cinnamon
- 100 g plain or all-purpose flour
- 50 tsp soft brown sugar
- 50 ml coconut oil
- 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 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.
- Give the plums a stir and then arrange them vertically pushing them into the sponge batter.
- Remove the crumble topping from the fridge and break it up with a fork and sprinkle it over the top of the plums.
- 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.