Plum Cake

Preparation: 10 mins
Baking: 30 mins
For one sheet


    • 15 plums
    • 300 g flour (type 405)
    • 150 g Alsan margarine
    • 100 g sugar
    • 2 tbsp rapeseed oil
    • 1 tbsp cider vinegar
    • 1 tsp icing sugar


    • Preheat oven to 200°C.
    • Cut the plums in half and remove the seeds.
    • Mix flour and sugar in a bowl. Add cold margarine in small pieces and mix quickly with your hands until even, small crumbles are formed.
    • Put about one third of the crumbles in a second bowl. Stir in icing sugar and then set aside.
    • Add rapeseed oil and white wine vinegar to the larger part of the crumbles and knead to a smooth dough. Then roll out the dough on a floured surface about 1 cm thick and place on a baking tray.
    • Spread the plums evenly on the dough with the open side facing upwards. Then sprinkle the remaining crumbles over the plums.
    • Bake in the oven for 30 minutes.

About this recipe

This plum cake also has the same vegan taste as grandma made it: thin base, juicy fruit and sweet crumbles. Simply the perfect cake for the summer.

You might also like this