There are days that are easy and there are days that are not. I don’t know if it’s the recent news or if I spent too many weeks in a row in Istanbul. Maybe it’s the heat. But this week didn’t feel easy at all. I kind of dragged myself from day to day. I don’t think there is a ‘cure’ to it that I can apply here and now. The only cure I see is to get away. That always helps. No matter if I’m low on energy or full of it. To travel is to bring balance into my mind.
Luckily I have a trip coming up next week. So you might imagine that I’m more than excited about it. Until then I just keep daydreaming myself into my childhood. It does seem like a far-away land now. I dream of baking apple and plum cakes with my grandma. Sometimes we made cherry cake too but pitting the cherries was neither of ours favorite things to do.
In preparation for this plum cake I literally searched the universe for a plain but vegan white cake recipe. I didn’t think that it was almost an impossibility to find a recipe with white flour, sugar, oil and mylk. Instead I found tons of recipes for raw cheesecakes, spicy chocolate tarts, matcha banana breads, sugar-free, gluten-free oil-free cakes with 10 different flours. In the end I went back to one of my favorite vegan cookbooks that covers all the basic the crazy internet doesn’t appreciate 🙂 The recipe for my German Plum cake is inspired by the Classic White Cake recipe of Miyoko Schinner’s cookbook The Homemade Vegan Pantry You can either serve it with finely shredded dried coconuts or powdered sugar. It is a moist and gooey cake, just like I remember the one my grandma used to make.
German Plum Cake
- 190 g / 1½ cups white flour
- 65 g / ½ cup coconut sugar (you can reduce the sugar to ¼ cup and it tastes and bakes perfectly fine too)
- 1 tbsp almond meal
- ½ tsp vanilla powder
- 1 tbsp ground flax seeds
- 1 tbsp + 1 tsp baking powder
- pinch of salt
- 350 ml / 1¾ cups tbsp coconut milk
- 6 tbsp coconut oil
- 1 tbsp apple cider vinegar
- 8-7 plums, halved
- *optional: 2 tbsp shredded coconut or powdered sugar
- Preheat oven to 180 °C / 350 °F.
- Grease cake pan and line the bottom with parchment paper.
- In a small bowl, combine coconut milk with apple cider vinegar and let it sit for 10 min or until it starts to curdle.
- Wash, pit and halve plums.
- In a medium bowl, combine all dry ingredients and mix well.
- Add all liquid ingredients quickly and immediately start to mix gently until cake batter is mixed thoroughly.
- Pour batter in into cake pans and quickly top with plum halves (they will sink to the bottom which is what you want, otherwise press them down gently)
- Bake for about 25-30 min, sometimes 35 min or test by inserting knife or skewer into the center of the cake and check if it comes out clean.