My vegan friends will agree with me when I say that we eat a lot of fruit. People are often shocked when they see the amount of fruit I consume on a daily basis. I’m stating the obvious here, but eating vegan is not the same as eating an animal product based diet. You can’t just switch out meat for fake meats, veggie burgers and other processed vegan foods. You have to change your way of eating completely. Thriving on a vegan diet is all about consuming an abundance of fresh fruits, vegetables and whole grains. Being ‘plant based’. I don’t know about you, but I think that’s a pretty cool way to live!
Grocery shopping is one of my favourite weekly activities, but I will admit that sometimes my eyes are a little bigger than my stomach. As much as I try to eat my way through all our fruits and vegetables, I’m occasionally left with a few pieces of fruit that are a little bit too squishy to eat. Thankfully, I discovered this recipe, vegan-ified it, made a few adjustments, and now I can put my overripe fruit to good use, without letting anything go to waste!
This cake is a ‘treat’ that I would probably not suggest making on a regular basis (because you will want to devour the whole thing… And it’s not entirely healthy either). It’s an absolutely beautiful dessert that is perfect for sharing and entertaining. It is versatile in the way that you can use any stone fruits, apples or raspberries as the star of the cake. I used plums this time, but am looking forward to experimenting with other wonderful fruits.
- 150g castor sugar
- 115g Nuttelex at room temperature
- 140g plain flour
- 1tsp baking powder
- Egg replacer equivalent to 2 eggs
- 1 pinch salt
- 1/4 to 1/2 cup almond milk
- 5 – 10 plums, depending on size
- 1tsp ground cinnamon
- 1 – 2tbsp castor sugar, for sprinkling
- Preheat oven to 180c and prepare egg replacer (per instructions on the box). Pit the plums and cut them into halves.
- Warm butter a little so it’s soft but not melted. In a bowl, mix butter and sugar together until fluffy.
- Sift in flour and baking powder then add the egg replacer and salt. Mix everything well.
- If the mixture begins to look shortbread-like, don’t panic. Stir through between 1/4 to 1/2 cup almond milk, just until the mixture looks more like a cake batter.
- Pour batter into a greased, round tin and smooth out. Arrange the plums (cut side up) on top of the cake batter so that it covers as much of the cake as possible. Sprinkle with cinnamon and sugar.
- Bake in the oven (on the lowest shelf) for 40 – 50 minutes, until a skewer comes out clean.
This recipe is best served warm, but also tastes lovely at room temperature. Serve with some soy ice cream, or enjoy alone. Now there’s no excuses to throw out ‘off’ fruit!