Vegan Chocolate and Plum Upside-down Cake
- 360g Plain Flour
- 400 Caster Sugar
- 50g Cocoa Powder
- 1 tsp Salt
- 1 tbsp Baking Powder
- 120ml Sunflower Oil
- 120ml Maple Syrup
- 260ml Milk SubstituteI used Oat milk
- 500g Plums
- This vegan chocolate and plum upside-down cake contains no eggs, milk or butter but you wouldn’t be able to tell. The plums not only add more depth to the flavour but also make the cake moist and give it a pretty pattern on top.
Inspired by the recipe here.
Preheat the oven to 190ºc and grease and line a large, deep cake tin (about 9-10 inches). Put the flour, cocoa powder, salt, sugar and baking powdering a bowl and mix together. Add the oil, maple syrup and milk and whisk into a thick batter.
Remove the stones from the plums. Slice half of them into wedges and chop the other half. Arrange the sliced plums flat on the bottom of the cake tin starting from the outside and working your way to the middle.
Pour over half the cake mix being careful not to displace the plums. Scatter over the chopped plums and top with the remaining chocolate cake mix. Bake in the oven for 1 hour before checking and returning to the oven until cooked (up to 1 hr 30). Stick a skewer about 1 inch into the cake and if it comes out clean it is ready.
Once completely cooled you can remove the cake from the tin by tipping it upside down. You should be able to see the pattern on top.