Vegan plum cake recipe | Joya
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Vegan plumcake

Ingredients

  • 240 g spelt whole grain flour or wheat flour
  • 160 g margarine
  • 80 g raw cane sugar
  • 1 pack vanilla sugar
  • 2 tsp baking powder
  • 100 ml Joya Coconut Drink
  • 900 g plums
  • For the streusel:
  • 150 g spelt whole grain flour or wheat flour
  • 100 g margarine
  • 100 g raw cane sugar
  • 1 pack vanilla sugar
  • 1 tsp cinnamon
  • 3 tbsp coconut flakes
  • 3-4 physalis
  • 1-2 sprigs of mint

  1. Mix the flour with the baking powder, then add margarine, raw cane sugar, vanilla sugar and Coconut Drink and knead into a pastry dough. Add extra flour or Coconut Drink as needed, so that the dough comes away from the edge of the bowl.  Shape into a ball, cover in cling film and refrigerate for half an hour. This makes it is easier to roll out.
  2. Wash the plums, cut them in half, remove the stones, then quarter them.
  3. Grease a 24-26 cm springform pan and then roll out the dough. Place it into the pan to cover the bottom and raise the edge with your fingers. Then densely cover with the plums, stand them upright, if possible.
  4. For the streusel knead the flour with sugar, vanilla sugar, cinnamon and coconut flakes add the chilled margarine cut into small pieces and continue until you have streusel. Then sprinkle them onto the cake and bake on the lower shelf for about 55-60 minutes at 180 °C (top/bottom heat).
  5. Once the plum cake has cooled decorate it to your liking with grated coconut, mint and physalis.

Ingredients

  • 240 g spelt whole grain flour or wheat flour
  • 160 g margarine
  • 80 g raw cane sugar
  • 1 pack vanilla sugar
  • 2 tsp baking powder
  • 100 ml Joya Coconut Drink
  • 900 g plums
  • For the streusel:
  • 150 g spelt whole grain flour or wheat flour
  • 100 g margarine
  • 100 g raw cane sugar
  • 1 pack vanilla sugar
  • 1 tsp cinnamon
  • 3 tbsp coconut flakes
  • 3-4 physalis
  • 1-2 sprigs of mint

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