Linda’s Pflaumenkuchen – a traditional German plum cake made vegan

 

plumcake no elephant

Pflaumenkuchen or plum cake, has just a few simple ingredients that showcase the tart taste of the fresh plums. In my family, it was my Tante Anneliese’s signature dessert.

I was long overdue to make a vegan version of this much-loved and traditional German dessert. My friend, Linda, shared her family recipe with me and I easily veganized it with just a couple substitutions.

Henceforth, this recipe is Linda’s Pflaumenkuchen!

Cake close

This recipe features a shortbread or cookie-like crust, fresh sliced plums and a cinnamon-y streusel on top. There’s probably an obscure law that Pflaumenkuchen must be served with whipped cream (in my case coconut whipped cream).

Let’s get started.

ingredients

Ingredients for the cake

1 ½ cup flour

½ cup white sugar

1 tsp baking powder

1 Tbsp ground flax seed

1 tsp vanilla extract

2/3 cup vegan margarine

5 or 6 dark plums pitted and sliced into half moons.*

1 tablespoon bread crumbs

* You can make this cake earlier in the summer using peaches or cherries or later in the fall using apples or pears.

Ingredients for the streusel

½ cup bread crumbs

1 Tbsp white sugar

1 Tbsp vegan margarine

1 tsp cinnamon

Parchment paper to cover a cookie sheet– optional but recommended.

Directions

If you’re not using parchment paper, grease and flour a 9”x13” pan.

Preheat your oven to 375°

Make a flax egg by mixing the ground flax with 3 tablespoons of water in a small bowl or cup. Set aside.

Combine the flour and sugar. Sift in the baking powder and stir everything together. Add the margarine in dots throughout the flour mixture. Then make a well in the dry ingredients/margarine dots and pour in the flax egg and vanilla extract. Stir to combine, then use your hands to combine everything thoroughly and create a smooth dough. Shape your cake dough into a ball.

Place the dough ball on the parchment paper and roll the dough out to a roughly 9”x13” square. Transfer the parchment and dough onto a cookie sheet.

If you’re not using parchment paper, put the dough in your prepared pan and press out the dough to fill the pan making sure the dough is of a uniform thickness throughout. Do not go up the sides of the pan.

Prick the flattened dough all over with a fork. Lightly dust with the 1 tablespoon of bread crumbs. Place the sliced plums on the dough so that they cover the whole dough base.

Mix the ingredients for the streusel and sprinkle evenly over the plums.

crust.jpg

plums on top

Bake for 40-45 minutes and let cool before serving. Respect the law and serve with a dollop of coconut whipped cream.

Enjoy!

This recipe makes 6 generous pieces.

plumcake and elephant

 

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