Plum cake made with gluten-free shortcrust pastry and delicious sprinkles. Easy to make, fruity-sweet and irresistibly delicious. Ideal with a dollop of cream and a scoop of vegan vanilla ice cream for the perfect coffee date.
FOR THE SHORTCRUST PASTRY Place gluten-free flour, oat flour, margarine, raw cane sugar and water in a large baking bowl and mix with your hands or a food processor to form a uniform dough.
200 g Flour, 50 g Oatmeal, 125 g vegan margarine, 60 g Raw cane sugar, 30 ml Cold water, ¼ tbspn Xanthan Gum
Place shortcrust pastry in a springform pan and flatten with your hands to fit the pan. (Optional) work with a small dough roller. With a fork, press a few holes in the bottom so that the dough does not bulge during baking.
NOTE: The dough is welcome to rest in the refrigerator for a few hours or overnight.
Otherwise, preheat the oven to 180 degrees (top and bottom heat).
FOR THE CRUMBLE Place gluten-free flour mix, oat flour, margarine, raw cane sugar, bourbon vanilla and cinnamon powder in a large bowl and knead well with your hands. The dimensions should hold together, but also crumble easily. Set aside. If too mushy, add a little more flour. If too dry a sip of vegetable milk.
100 g gluten free flour mix, 50 g Oatmeal, 100 g vegan margarine, 80 g Raw cane sugar, ½ tbspn Bourbon vanilla, 1 tbspn Cinnamon powder
Cover the dough base closely with the halved plums and crumble crumbs over them with your hands.
600 g fresh plums
Put in the oven and bake for 60 minutes. Remove from oven and let cool completely.
Cut into pieces, place on a plate and top with cream and vanilla ice cream as desired.
Lasts up to 4 days (without topping) in the refrigerator, frozen several weeks.