Autumn, Winter, Sweet

Chai Spiced Plum Upside Down Cake

This is one for Autumn, this is perfect if you have plums which are going slightly over, the house fills with the warming smells of cinnamon, ginger, cardamom, cloves and vanilla. This is a recipe from www.bakeandnourish.com I made only a small adjustment.

SERVES:
08-10

Ingredients

6tbs coconut oil

30g coconut sugar

4-5 plums pitted and cut into 6-8 wedges

300g spelt flour

2tsp baking powder

1tsp bicarbonate of soda

1tsp ground ginger

1tsp ground cardamom

1tsp ground cloves

1tsp ground cinnamon

½ tsp salt

1/4 tsp pepper

150ml almond milk, or any other plant-based milk

2 tsp vanilla extract

1 tsp apple cider vinegar

Instructions

  1. Preheat the oven to 180°C, grease a 18cm cake tin and place on a lined baking tray.
  2. Cover the base of the cake tin with the coconut sugar and place your plums on top, covering the base completely, starting from the outside working in.
  3. Mix together all the dry in a large bowl and set aside.
  4. Warm the coconut oil, maple and vanilla in a small pan until combined.
  5. Pour the wet into the dry and stir till combined but don‘t overwork, at the very end stir in the apple cider vinegar quickly. Pour the batter on top of the plums.
  6. Place in the hot oven for 40-50mins. Check after 40minutes, if a skewer comes out clean its done.
  7. Remove from the oven and let it cool down completely, turn out onto a serving plate with the plums now facing up.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!