Vegan, juicy plum cake made with shortcrust pastry and delicious crumble. Easy to make, fruity-sweet and irresistibly delicious. Perfect with coconut cream and a scoop of vegan vanilla ice cream for the perfect coffee date.
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Baking time 1 hourhour
Total Time 2 hourshours
Servings 12Piece
Calories 260kcal
Ingredients
FOR THE SHORTCRUST PASTRY:
180gFlourI use whole spelt flour, alternatively light spelt flour type630 or gluten-free flour mixture
80gvegan margarineI use organic alsan
80gRaw cane sugarreplace partially or completely with coconut blossom sugar or raw cane sugar
FOR THE MORTAR DUTY Place flour, margarine, raw cane sugar, water, baking powder and bourbon vanilla in a large baking bowl and work with your hands to form a uniform dough.
180 g Flour, 80 g vegan margarine, 80 g Raw cane sugar, 50 ml Cold water, ½ tbspn Baking powder, ½ tbspn Bourbon vanilla
Cover, place in refrigerator and let rest for 30 minutes. Also happy to prepare and let rest overnight.
In the meantime, prepare and (optional: grease and dust) a springform pan or square baking tray (25x25cm).
Preheat oven to 180 degrees (top and bottom heat).
FOR THE STREUSEL, place all ingredients in a large bowl and knead well with your hands. The dimensions should hold together, but also crumble easily. Set aside.
½ tbspn Bourbon vanilla, 150 g Flour, 100 g vegan margarine, 80 g Raw cane sugar, ½ tbspn Bourbon vanilla
Pour shortcrust pastry into the mold and flatten with your hands to incorporate it into the mold. (Optional) work with a small dough roller. Pull up the edges a little on the sides.
Cover the dough base closely with the halved plums and crumble crumbs over them with your hands.
500 g fresh plums (weight after pitting)
Put in the oven and bake for 60 minutes. The cake is ready when it is baked to a nice golden brown. Remove from oven and let cool completely.
Cut into pieces, place on a plate and top with coconut cream and vanilla ice cream, if desired.
Lasts up to 4 days (without topping) in the refrigerator, frozen (best portioned) up to 4 weeks.