Plum Crumble Cake
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 flour (all-purpose) (BL55)
- 30 g cornflour (cornstarch) (cornstarch)
- 100 g light brown sugar
- 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 light brown sugar (2 tbsp)
- 1/2 tsp ground cinnamon
Crumble topping
- 100 g plain flour (all-purpose)
- 50 tsp light 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 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 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.
