This cake is sooo soft and delicious, it’s perfect for breakfast or a tea time. But most important is super easy to make and you’ll have a success with al your friends and family!!

It’s also very versatile so you can modify the recipe and instead of plum use other fruit like apple, pear etc


INGREDIENTS for a 18cm diameter round mould (it could be made bigger, it just will be less high)


80 g sunflower seed oil 

140 g vegetable milk (I use soy)

120 g vegetable plain yogurt (or flavored)

80 g caster sugar

30 g brown sugar 

200 g flour type 00, plain flour

40 g almond meal 

20 g potato starch 

15 g baking powder

1 g salt 

175 g chopped plums 

2 sliced plums for the top 

Sliced almond 




1- Preheat the oven to 175°C.

2- In a bowl mix the milk, yogurt and oil with a whisk for a couple of minutes. Add the sugars and mix, the add the powders previously mixed together (flours, baking, start and salt), mix with a whisk until a smooth mixture is obtain. Add the chopped plums and mix with a spatula.

3- Pour the mixture into a can pan of 18cm diameter, covered with parchment paper. Decorate with sliced plums and sliced almonds.

4- Bake at 175°C for about 40 minutes. Check the cooking with a toothpick, if it comes out dry the cake is baked.

5- Leave the cake cool down ad room T for a couple of hours, then un mould it and dust some icing sugar.

6- Store at room T under a glass bell for 2 days, or in the fridge for up to 4 days.





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