Plums are well and truly in season at the moment, and if (like me) you have become overrun with too many plums in your kitchen, and unsure on how to eat them - then this crumble cake is a perfect way to use them up!
A delicious afternoon treat, or post-dinner dessert when served warm with a scoop of vanilla ice cream (dairy free of course!).
- 150g caster sugar
- 115g dairy-free butter (eg. flora plant based)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 90g aquafaba (chickpea water)
- 150g plain flour
- 1 tsp baking powder
- dash of salt
- 6 ripe plums
- 60g dairy-free butter (eg.flora plant based unsalted)
- 60g plain flour
- 100g caster sugar
- 1/2 tsp cinnamon
Preheat oven to 175C and grease/line a large cake tin (one with a lose bottom is preferred).
In a large bowl, beat together the sugar and butter until smooth and creamy. Add the vanilla, lemon juice and aquafaba and beat until combined.
Stir in the flour, baking powder and salt until just combined. Pour into your cake tin.
Slice your plums into 1/8ths lengthways and then cover the cake batter evenly in a circular motion.
Now make your crumble topping by mixing all ingredients to form breadcrumbs. Cover evenly over the top of the plums.
Transfer to the oven to bake for 50-60 minutes (until a toothpick comes out clean). Once cooked, remove and allow to cool for 30 minutes in the tin before removing/slicing.