Plum Tart

Sweet black plums are the centerpiece of this savory fall cake. It's perfect for dessert or with your coffee in the morning.

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Servings: -12

Calories: 60kcal

Author: Linda Meyer

Ingredients

1 and 1/4 cups plus 2 tablespoons of all-purpose flour
1 and 1/2 teaspoons of baking powder
1 tsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
5 tbsp vegan butter – room temperature we use Earth Balance brand
3/4 cup coconut sugar
1/3 cup apple sauce
1 tsp pure almond extract
3/4 cup almond milk
4 large black plums – sliced into 1/4 inch slivers
2 tbsp chilled vegan butter
3 tbsp coconut sugar

Instructions

Heat the oven to 350° and coat a 9 inch spring form pan with the 2 tablespoons of chilled butter and the coconut sugar.
In a medium size bowl, whisk the flour, baking powder, cornstarch, cinnamon, nutmeg, and salt together until it looks light and fluffy.
Whip the vegan butter and coconut sugar in a mixing bowl on a high speed until it’s completely combined. Unlike regular butter and sugar, this won’t look fluffy. Now add the apple sauce and almond extract and whip until combined.
Add one third of the flour mixture to the mixing bowl and blend on a low speed until mostly combined. Add 1/3 of the almond milk and blend. Continue adding the flour and milk in 1/3 increments.
Arrange the plum slices in the buttered and sugar coated spring form pan. Gently pour the batter over the plums and carefully smooth until the pan is evenly covered.
Bake for 50-60 minutes.
Let it cool completely before removing from the pan.
Note: To avoid spillage in the oven put the spring form pan on a baking sheet.

Notes

Every oven heats differently. We use a convection oven so it takes less time to bake because of the airflow. You may need to bake for a longer time if you have a standard oven.

Nutrition