German Plum Cake | vegan baking | PVflaumenkuchen

VEGAN GERMAN PLUM CAKE | PFLAUMENKUCHEN

Ripe plums, bursting with flavor are dripping all over local fruit trees in Colorado right now. I was recently gifted with some locally grown Italian plums, perfectly ripened. Excitedly, I searched my recipe archives for a German Plum Cake recipe adaptation I created many years ago. My roommate at the time used to be a German exchange student and she brought a Pflaumenkuchen recipe back with her from Germany. I quickly veganized it and we ate many plum cakes that harvest season! My version showcases plums beautifully within a lemon zested oat flour cake sprinkled with cane sugar. The plums turn a gorgeous deep magenta while baking and offer a unique sweet and sour contrast to the cake. Enjoy for breakfast, during afternoon tea, or served with coconut ice cream for dessert. This recipe makes 1 8inch round or square cake. Recipe can be doubled easily for a 9x13inch pan. This recipe is adjusted for high altitude baking.

WET INGREDIENTS:

1/2c melted coconut oil

1/3c organic cane sugar

1/8c flax seed gel*

1/2c coconut milk or nondairy milk of choice

juice and zest of one medium sized lemon, preferably organic

1t vanilla

1t apple cider vinegar

DRY INGREDIENTS:

1c organic unbleached white flour

1c oat flour*

1/4t xantham gum

1t cardamom

Opt. fresh grated nutmeg, just a touch

1t baking soda

8-10 Plums, pitted and cut into halves

2-3T organic cane sugar

*to make flax seed gel: combine 1T milled flax seed with 3T hot water

*purchase oat flour or make your own by blending 1 cup oats till they become a flour

Preheat oven to 375 degrees. Grease and lightly flour an 8inch round or square pan. Whisk wet ingredients together in small bowl. Stir all dry ingredients together is large bowl. Add wet to dry and stir until incorporated. Batter will be thicker than normal cake batter. Spread batter into prepared pan. Top with plum halves, cut side down. Sprinkle with cane sugar to taste. Bake for 20-25 minutes, until cake sides are lightly browned and a crust has formed on cake. Serve warm or let cool.