Easy Vegan Plum Walnut Cake - Perfect Tea Time Snack
This vegan plum crumble cake is sweet, tangy, and perfectly crumbly! An easy late summer (or early autumn) dessert you’ll want to bake on repeat.
Ingredients
- 500 grams/ 3 cups plums
Wet Ingredients
- 200 ml/ ¾ cup + 1tbsp plant milk (I used soy milk)
- 80 ml/ ⅓ cup neutral oil (I used rapeseed oil)
- 1 tsp apple cider vinegar or lemon juice
Dry Ingredients
- 200 grams/ 1 ½ cups spelt flour (or all purpose flour)
- 80 grams/ ¾ cups ground walnuts
- 80 grams/ ⅓. cups cane sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 tsp cinnamon
Crumb Topping
- 60 grams/ ⅓ cup flour
- 25 grams/ 2 tbsp cane sugar
- 30 grams/ 3 tbsp vegan butter
- 3 tbsp ground walnuts
Instructions
- Preheat your oven to 180 °C (350 °F). Line a 9 inch diameter baking dish (26 cm) with parchment paper or lightly grease it.
- Remove the seeds and quarter the plums.
- In a large mixing bowl, combine: flour, ground walnuts, sugar, baking powder, baking soda, salt, cinnamon (if using). Whisk everything together until evenly mixed.
- In a separate bowl, whisk together: plant milk, oil, apple cider vinegar or lemon juice, vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix, the batter should stay light.
- Spread the batter evenly into your prepared baking dish using a spatula. Place the plum quarters on top of the batter, skin side down in tight rows to cover the surface.
- In a bowl, combine: flour, sugar, walnuts and butter. Rub the mixture together with your fingers until crumbly and generously sprinkle it over the plums before baking.
- Bake for 40–50 minutes, or until the top is golden brown. Let it cool off and enjoy!