By: Caitlin Galer-Unti
This is a veganized version of a plum torte recipe so popular it was featured in the New York Times every year for 12 years running. Easy to make and yet incredibly moist, this cake’s a winner! The plums, which you don’t even need to peel, melt into pools of sweet fruit with a jam-like consistency when baked in the oven. The addition of cinnamon gives the torte a delicious autumnal feel.
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1/2 cup vegan margarine
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup non-dairy yogurt
- 8-10 small plums, halved and pitted
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- Heat oven to 350 F, and lightly grease an 8-inch round cake tin.
- Cream the margarine and 1 cup of sugar together until combined and fluffy. Add the flour and baking powder and mix to combine.
- Add the yogurt, and mix all ingredients together, then spoon batter into the cake tin. Smooth the top down and add the pitted, halved plums, skin side up.
- Sprinkle lemon juice on the plums to make the surface wet so it will stick, then sprinkle 2 tablespoons of sugar and the cinnamon on top.
- Bake 45 to 50 minutes until a toothpick inserted in the center comes out clean (of batter, not plum juice).
- Cool on a rack.
Caitlin Galer-Unti is a vegan food and travel writer whose work has been featured in the New York Times and Yahoo! Caitlin has traveled to 30 countries (and counting!) and writes about the vegan food she makes and finds around the world at theveganword.com. In addition to her blog, Caitlin also writes books on vegan travel. You can follow Caitlin’s vegan adventures on Twitter (@theveganword) or Facebook.