This vegan plum cake is probably the easiest and the tastiest way to impress one and all! Plum season is just around the corner and if you find yourselves with some plums on your hand, then you know what to make. A simple cake recipe is elevated by pairing the subtle sweetness of plums with the fragrant cardamom. Whether you are looking for a dessert for mid-week or to serve with coffee for guests dropping in, I have got you 🙌

Ingredients
Plums are the star ingredient here and finding the right ones are important. Luckily plums are easy to pick and not tricky like some other fruits (have you picked a watermelon while trying to remember all the hacks you see on TT or insta to get the perfectly ripe one?). You will typically start seeing plums from mid to late spring going all the way to late fall. Pick fruits that are firm to touch with a little give. Make sure the skin is not broken. Remove the pit before cutting it in to wedges.
Alternatives to plums
You can simply use the base of this cake and use other fruits including pears, peaches, apples to make a delicious dessert. Cardamom pairs well with all of these fruits!
Cardamom is best used when fresh straight out of the pods but you can also use powdered cardamom. As Indians, we use cardamom in our cooking both savory and sweet quite often. Sweets are absolutely incomplete without it. Hence, you will always find a bottle of green cardamom pods in my kitchen! If you can, I would suggest picking up a bag of cardamom from your local Indian or Asian store. A lot of times, it will also prove cheaper than buying it from a regular supermarket. If you can't, then you can pick up one online(affiliate).
Remove the skin and keep aside to use it in your chai or even throw them in while make lemonade. It will add a beautiful fragrance. Crush the seeds using a rolling pin or use a mortar & pestle. It might not be finely ground and that's fine. If you prefer it to be fully ground up into a powder, you can use a spice grinder.
Flax 'egg' is a replacement for eggs in vegan cakes. It is made by mixing well a tablespoon of finely ground flax meal with 3 tablespoons of water. After a few minutes, you will see the flax 'egg' is set. Other substitutions that can be used is chia 'egg' which is made similarly with chia seeds. You can also use a vegan egg replacer(a).
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Making the Plum Cake
- I used a 10" inch spring form pan(a) to bake this cake. You can also use a regular cake pan of the same width. A 9" inch pan will also work.
- I cut each plum into 8 wedges. I felt like quartering them makes them a bit heavier and causes them to sink in to the batter further. Place them on the top of the batter in concentric circles. Top the plums with cane or brown sugar before baking for 55- 60 minutes.
- I always feel cake tastes better the next day. It gives time for the flavors to develop. If you can't and won't wait that long, let the cake cool down completely before serving.
Serving, storage and freezing
Serve the plum cake topped with some vanilla ice cream , whipped cream or with just a nice warm cup of coffee or tea. You can store the cake at room temperature for 2-3 days if its cold outside but would not suggest it you live in a warm place. Since the cake contains fresh fruit, it might end up going bad if not refrigerated. In the refrigerator, it should easily last 5-7 days.
To freeze, let the cake cool completely. Wrap it up in plastic wrap and store in a freezer safe bag or container. Thaw it overnight in the fridge and warm it in the convection or microwave oven before serving.
Alternatives to Plum
Did you try the plum & cardamom cake?
Do give this cake a try because it is so easy to make and the returns are so tasty! Even if you think you are not a baker, this recipe may change your mind 🙂 If you do give it a try, please share your creations on Instagram by tagging #dillandthyme or by leaving a comment/rating below. You can also sign up for my email list to receive all the latest posts in your inbox. I am also on Meta and Pinterest if you want to follow along.
Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post and recipe card might include affiliate links including ones which mention "affiliate" or "a" after a link mentioned in the post. These earn me a small commission when you purchase using them at no additional cost to you. Thank you for your support
Recipe
Plum and Cardamom Cake
Ingredients
Dry Ingredients
- 2 ½ cup AP Flour 320 g
- 1 tablespoon Baking Powder 14 g
- ½ teaspoon Salt 3 g
Wet Ingredients
- 2 tablespoon Flax Meal 15 g
- 5 tablespoon Water to make the flax "egg"
- ⅔ cup Vegan Butter 150g
- 1 ½ cup Plant based Milk 360 ml
- 1 cup Cane Sugar 213 g
- 1 tablespoon Vanilla 10 ml
- 1 ½ teaspoon Cardamom 4 g
Topping
- 3 Plums each plum cut in to 8 wedges, 250 g
- 2 tablespoon Cane or Brown Sugar 25 g
Instructions
- Preheat the oven to 350 deg F. In one bowl, add all the dry ingredients and whisk them to ensure they are mixed well. Pass them though a sieve to ensure there are no lumps.
- In small cup, add the flax meal and water. mix well and set aside for 2 minutes. In a large bowl, add melted butter and sugar. Mix well. Now add the flax "egg", vanilla, cardamom and beat until combined.
- Now alternatively add a part of the dry mixture and the plant based milk in to the wet mixture while gently mixing it with an electric hand mixer*. Once all the ingredients have been added, make sure the batter is smooth and homogeneous. Place the plum wedges in concentric circles and top with the reserved sugar.
- Now add this batter to a greased 9.75" or 10" springform cake pan. Ensure the top is completely smooth and the batter is evenly spread. Place in the oven and bake for 55-60 minutes.
- Remove and let it cool for 30 minutes before serving
Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post and recipe card might include affiliate links including ones which mention "affiliate" or "a" after a link mentioned in the post. These earn me a small commission when you purchase using them at no additional cost to you. Thank you for your support
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