Light fruit vegan and gluten free cake with fresh juicy plums and blueberries to satisfy your sweet cravings.
Prep Time: 10 mins
Cook Time: 55 mins
160 grams dairy-free butter, softened
1/2 cup raw brown sugar
1 teaspoon vanilla bean paste
1 tablespoon olive oil
1/2 cup soy yogurt
1/2 cup gluten-free flour
1 cup almond meal
1 teaspoon baking powder
1 cup blueberries, fresh or frozen
5 medium plums, halved, destoned and sliced about 5mm thick
black currant jam or any jam of your choice, for serving (optional)
Preheat oven to 180°C. Grease a 22cm baking tin and line base with parchment paper. Using an electric hand mixer, beat butter, sugar and vanilla until fluffy. Beat in oil and yogurt. Sift flour and baking powder over mixture and stir until just combined. Stir in almond meal and mix until combined. Stir in blueberries.
Spoon batter into the prepared baking tin. Arrange plum sliced over the top, overlapping slightly. Bake for 50 minutes to 1 hour or until a tooth pick inserted into the centre comes out clean. Let the cake cool for 10 minutes before removing from the tin. Serve drizzled with black currant jam. Enjoy!