I made this vegan plum cake with vanilla frosting for Steve’s birthday. It was moist, fluffy and pleasantly sweet with a bit of sourness from the plum.
Before Steve’s birthday was coming last week we bought a mountain of plums from the local vegetable stall. They looked juicy and sweet but when we tasted one it was sour. How the hell can we finish the plums??
Then I cam up with the idea for making a birthday cake.
I wanted the cake sponge quite light and fluffy so adding chunks of the plums in the batter wouldn’t work. I decided to make the plum sauce and make the sponge cake with it, then decorate it with vanilla frosting.
When I added the plum sauce to the batter its colour turned pink but then when it came out from the oven it was not pink as it looked before. However when I cut a slice I saw the sponge is slightly pink which I thought it was a nice touch.
Frosting is always a fun part of making cake. My son helped me a bit to spread the frosting and he helped me even more with his licking finger when it was finished. He was so excited about the frosting and telling Steve that it was so creamy and delicious. I was very happy to see the result☺
If you are looking to make a cake vanilla sponge cake but want to add a healthy ingredient in it instead of lots of oil or butter you should try this vegan plum cake with vanilla frosting!!
Vegan Plum Cake With Vanila Frosting
Ingredients
Plum sauce (it makes about 250 g)
- 13 medium plums
- 2 tbsp water
- 2 tbsp sugar
Sponge cake
- 250 g plain flour
- 1/2 tsp baking soda
- 1 + 1/2 tsp baking powder
- pinch of salt
- 240 g plum sauce
- 75 g oil I used sunflower oil
- 150 g sugar
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Vanilla frosting (it makes enough for this cake)
- 300 g icing sugar sifted
- 113 g vegan margarine
- 1 tsp vanilla extract
- some soy milk as needed
Instructions
Plum sauce
- Wash the plums, remove the seeds and cut them into chunks. No peeling required! Put Them in a sauce pan with the water and the sugar.
- Cook on a medium heat until the sugar is dissolved and the plums are starting to soften up around the edge. Please lower the heat if needed. Lower the heat to the minimum and continue to cook for 15 minutes or more until the chunks are cooked through. You need to keep stirring during this step to avoid sticking and burning.
- Use a hand blender to puree the cooked plums. Now you have the plum puree with beautiful pink colour!
Sponge cake
- Preheat the oven to 180° (gas mark 4). Grease 2 x 8 inch cake tins with some margarine and dust of flour.
- Combine the plum sauce, oil and the sugar in a large bowl. Whisk well so that the oil is incorporated evenly. Add apple cider vinegar and vanilla extract. Mix well.
- Sieve together the flour, baking soda, baking powder and the salt directly into the bowl with the wet ingredients.
- Fold the dry ingredients into the wet ingredients, being careful not to over-mix. The batter should feel light.
- Pour the batter into the prepared tins. Bake for 30 to 40 min until a toothpick inserted into the centre comes out clean. Remove the pan from the oven and allow to cool for 15 minutes before taking them out from the tins. Cool completely on a wire rack before frosting.
Vanilla frosting
- Add the margarine to a large bowl and mix with an electric hand mixer until light and fluffy for about a minute. Then add vanilla and mix once more to combine.
- Add sifted powdered sugar 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
- If too thick, add very small amount of dairy-free milk until desired consistency is achieved (optional)