I’m so looking forward to sharing this cake recipe with you. Firstly, because I want you to be able to make the most of the plum season. Secondly, because I want to be able to stop making this blooming cake 🙂 . This is my 9th attempt at this puppy and it’s great as the recipe has been thoroughly tested, but the trouble is, you see, that I enjoyed the ‘testing’ process a little bit too much.
I tried to offload some to my yoga class guys, friends and neighbours but it hasn’t been easy as it’s August and no one wants to leave the house (the roads are insane – massive traffic jams and reckless driving in full swing) so, unfortunately, I’ve been ‘forced’ to eat a bit too much of it myself 😉 .
This recipe is based on a classic Polish (although most people know it as German, go figure) plum cake that my mum used to make when I was a child. It features a fluffy sponge base with pools of jammy plums on top and a light sprinkling of icing sugar to finish. Unfortunately, my mum’s cake was neither vegan (it contained 4 eggs!) nor gluten-free so to provide a vegan and gluten-free option for you guys, I’ve had to twist this recipe a fair bit.
I decided to make the crumb a little lighter by swapping a portion of the flour for finely ground almonds. You don’t need to use almond meal for this though, although you can. I simply ground whole almonds until fine in my very average food processor and it did the job perfectly well. This cake is fluffy and rises beautifully thanks to the combustive reaction between lemon juice and baking soda.
I was really happy with my 5th iteration and was ready to shoot photographs for the blog, but on my 6th attempt, I went a little bit too plum-happy and crammed so many plum chunks on top that, when the cake rose, there was no rhyme or reason to the pattern and it looked like I decorated it under the influence. I decided that it wasn’t good enough to be photographed.
My 7th attempt was looking very promising, it rose beautifully in the oven and had a nicely browned top but then the unthinkable happened and one rebel plum sabotaged all my effort by sinking to the bottom of the cake causing it to crack a little (if you follow us on Instagram, you might have seen this rebellious plum on our Instagram Stories).
My 8th attempt was also not a beauty! All the plums appeared to have huddled together in two thirds of the cake, like they were planning on making a runner as soon as the oven door opened, leaving the cake looking annoyingly unsymmetrical. Argh! I toyed with shooting this imperfect cake, but I just couldn’t bring myself to do it. My inner perfectionist was not happy as I knew how good this cake could look. As it happens, all of my test runs looked better…
So this is my last, 9th. Before I started, I took all the plums aside and gave them a little pep talk about the importance of teamwork and not bursting other plums’ personal bubbles and it looks like it has finally worked…
PS: If you make my vegan German plum cake, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
DRY INGREDIENTS (GLUTEN-FREE VERSION)
DRY INGREDIENTS (REGULAR VERSION)
This recipe is based on my mum’s plum cake and this recipe.