Veganer Zwetschkenkuchen - Round plum cake with sprinkles on a turquoise wooden table

Vegan Plum Cake

Crumble and fruit flan simply belong together. They are also the secret of this vegan plum cake with a hint of coconut and many fruits.

Difficulty

Cost

Preparation Time

90 min.

Waiting Time

35 min.

Ingredients

15 Servings

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For the crumble

  • 100 g margarine
  • 1 pack/s vanilla sugar
  • 1 tsp cinnamon
  • 3 tbsp desiccated coconut
  • 4 piece/s physalis
  • 2 tbsp mint
  • 150 g spelt wholegrain flour or wheat flour
  • 100 g raw cane sugar

For the dough

  • 100 ml Joya Coconut Drink
  • 160 g margarine
  • 1 pack/s vanilla sugar
  • 1 tsp baking powder
  • 900 g plums
  • 240 g spelt wholegrain flour or wheat flour
  • 80 g raw cane sugar

Instructions

  1. Mix the flour with the baking powder and then add the margarine, raw cane sugar, vanilla sugar and Joya Coconut Drink and knead into a shortcrust dough. Add some flour or Coconut Drink as required so that the dough comes off the edge of the bowl.  Shape into a ball, wrap in cling film and chill for 30 minutes, then it will be easier to roll out.
  2. Wash the plums, cut in half and remove the stones, then quarter them.
  3. Grease a springform (24-26 cm) and then roll the dough out. Put in the tin and disburse or press up using your fingers.  Then garnish with lots of plums, preferably upright.
  4. For the crumble, knead the flour with the sugar, vanilla sugar, cinnamon and desiccated coconut and add the cooled margarine in small pieces, knead until it forms crumble. Then spread on the cake and bake at 180°C (top/bottom heat) for approx. 55-60 minutes on the lower shelf.
  5. After the plum cake has cooled, decorate as desired with desiccated coconut, mint and physalis.
    Veganer Zwetschkenkuchen - Round plum cake with sprinkles on a turquoise wooden table
    Veganer Zwetschkenkuchen - Round plum cake with sprinkles on a turquoise wooden table

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