This upside-down plum cake is very easy to make using simple ingredients you probably already have at home. The recipe is vegan (dairy and egg free), gluten and oil free, and healthier than other recipes.

Preparation time: 15 minutes
Cooking time 35 minutes
Total time 50 minutes
servings 10
Tools
• kitchen scale*
• 8" spring shape *
ingredients
Dry Ingredients:
• 1 1/2 cups (150 g) oatmeal (gluten-free if needed)*
• 3/4 cup full (100 g) ground nuts of your choice**
• 1/2 cup (100 g) granulated sweetener of your choice ***
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice (optional)
• 1/2 teaspoon cardamom (optional)
• 1/3 teaspoon salt
wet ingredients:
• 2/3 cup (160 ml) plant-based milk****
• 1 small mashed banana (80 g) or 1/3 cup apple juice
• 1 tablespoon lemon juice or lemon juice
• 1 teaspoon vanilla
Topping:
• 3-4 peaches, sliced ​​*****
• 1 tablespoon maple syrup
• 1 tablespoon of sugar
instructions
1. I recommend using a kitchen scale for this recipe.
2. Preheat oven to 360°F (180°C). Line the bottom of an 8-inch springform pan or cake pan with parchment paper and lightly grease the sides of the pan.
3. Wash the peaches, seed them and cut them into slices. Arrange them in an overlapping layer at the bottom of the springform/pan. Sprinkle with maple syrup and sugar. Sit aside.
4. To prepare the cake, mix all the dry ingredients in a large bowl. Stir with a whisk until lumps are gone.
5. Whisk the wet ingredients together in a different bowl.
6. Pour the wet ingredients into the bowl of the dry ingredients and stir with an electric mixer. Spoon the mixture into a cake/spring pan and spread evenly.
7. Bake in the oven for 35 minutes or until a toothpick inserted in the center comes out clean.
8. Leave the cake to cool for 10 to 15 minutes before inverting the cake onto a plate. Carefully peel off the parchment paper.
9. Cool for another 10 minutes, then chop and enjoy! The cake can be served with whipped cream or vegan ice cream!
Notes
• * To prepare your own oatmeal, simply process the oats in a blender or electric coffee/spice grinder. You can try using buckwheat flour for a grain-free version. Also, plain flour or buckwheat flour (for a gluten-free version) can work well in this recipe (I haven't tried it myself though).
• ** Unsweetened grated coconut can be used instead of ground nuts. Please do not use coconut flour. This recipe will not work! Please do not substitute any regular flour (except almond flour) for ground nuts. Since the recipe is oil-free, there must be a source of fat.
• *** Granular sweetener: You can use regular sugar, cane sugar, erythritol, xylitol (birch sugar), coconut sugar, etc.
• **** Any vegetable milk can be used in this recipe. I prefer using canned coconut milk, however, almond milk, cashew milk, etc. should work well too. The higher the fat content of milk, the better the taste of the cake.
• ***** Feel free to use your favorite fruit instead of the plum. Some examples are apricots, oranges, tangerines and pineapples!
• You can also check out the plum and apple recipe.
• The recipe serves 10. Nutritional facts per serving.
Nutrition Facts
Inverted plum cake
Amount per service
177 calories from fat 57
% Daily Value*
6.3 g 10% fat
Carbohydrates 25 g 8%
Fiber 3.1 g 12%
Sugar 15 g 17%
Protein 4.4 g 9%