Veganer Zwetschgen-Kuchen

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


  1. Preheat oven to 200°C.
  2. Cut the plums in half and remove the seeds.
  3. 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.
  4. Put about one third of the crumbles in a second bowl. Stir in icing sugar and then set aside.
  5. 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.
  6. Spread the plums evenly on the dough with the open side facing upwards. Then sprinkle the remaining crumbles over the plums.
  7. Bake in the oven for 30 minutes.

About this recipe

This plum cake also tastes vegan like granny made it: thin base, juicy fruit and sweet crumbles. Simply the perfect cake for the summer.