This moist almond cake, made with fresh plums (or your favorite stone fruit), is a delightful treat perfect for any occasion. With a tender crumb thanks to almond flour and the rich flavor of vanilla, this cake is both vegan-friendly and incredibly easy to prepare. The juicy slices of plums on top caramelize slightly during baking, adding a beautiful touch of sweetness to the buttery, nutty cake base. What makes this recipe even better? It tastes even more flavorful the next day, making it ideal for prepping ahead.
Why You’ll Love This Recipe
This cake is the ultimate combination of simple yet rich flavors. The almond flour adds a subtle nuttiness, while the plums bring a fresh, fruity burst to every bite. It’s incredibly moist, thanks to the almond milk and butter, and you won’t even miss the eggs! You’ll also love the versatility of this recipe—you can easily swap out the plums for other fruits like peaches, apricots, apples, or pears, depending on what you have on hand. Whether you’re vegan or just looking for a lighter dessert option, this cake will leave you feeling satisfied without being overly sweet or heavy.
Perfect for Any Occasion
This almond plum cake is perfect for both casual and formal gatherings. Serve it as a showstopping dessert at dinner parties, or enjoy it with a warm cup of tea for a cozy afternoon snack. It’s also a fantastic treat for brunch, paired with vanilla custard or a scoop of dairy-free ice cream for a little extra indulgence. Because it stays fresh for a few days, this cake is ideal for preparing ahead and enjoying whenever the craving strikes.
Decoration Tips
For a simple but elegant presentation, dust the top of the cake with powdered sugar right before serving. If you want to get a bit more creative, add a few extra plum slices on top for decoration after baking, or garnish with fresh mint leaves for a pop of color. You can also drizzle a bit of maple syrup or honey over the cake slices for added sweetness and shine. This cake looks especially lovely when served on a rustic wooden board or cake stand, making it a perfect centerpiece for any dessert table.
Ingredients:
- 80g (⅓ cup) butter, cut into cubes (use vegan butter sticks or any butter of your choice)
- 150g (¾ cup) sugar (cane or castor sugar)
- 80g (¾ cup) almond flour (finely ground almonds or almond meal)
- 240ml (1 cup) milk, room temperature (unsweetened almond milk or any plain milk of your choice)
- 30ml (2 tablespoons) white vinegar or lemon juice (mixed with the milk)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 220g (1¾ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2-3 under-ripe plums (or any stone fruit), washed and sliced into ⅛-inch thick pieces
- 1 tablespoon coarse sugar (for topping)
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan (or springform pan) with oil and line the bottom with parchment paper for easy removal. - Cream the butter and sugar:
In a large mixing bowl, use a paddle attachment or handheld electric whisk to beat the butter and sugar together until creamy and fluffy, about 2-3 minutes. - Add almond flour and vanilla:
Add the almond flour, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Mix until everything is well combined, then scrape down the sides of the bowl. - Combine dry ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. - Incorporate wet and dry ingredients:
Add ⅓ of the dry ingredients to the butter mixture, alternating with the milk-vinegar mixture. Continue alternating until everything is combined, mixing on low speed to ensure the batter remains light and fluffy. Be careful not to overmix the batter. - Pour the batter:
Pour the batter into the prepared cake pan and smooth the top with a spatula. - Top with plums and sugar:
Arrange the sliced plums on top of the cake batter in a circular pattern. Sprinkle the coarse sugar generously over the plums for a beautiful, caramelized finish. - Bake the cake:
Bake the cake in the preheated oven for 35-40 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean. - Cool the cake:
Allow the cake to cool in the pan for 20 minutes before carefully removing it. Place the cake on a serving plate to cool completely. - Serve and enjoy:
Serve the cake as is or with vanilla custard, dairy-free ice cream, or a hot cup of tea. This cake is perfect for serving fresh but tastes even better the next day!
Storage:
Store the cake in an airtight container at room temperature for 2-3 days.
Enjoy this moist and flavorful almond cake with plums, a perfectly balanced dessert that’s light, fruity, and utterly delicious!