One of the summer’s ultimate desserts, this cake is dense, moist and will truly test the best “vegan-dessert-detector” to the limits of their abilities. In fact, I doubt anyone would finger this cake as eggless. I find a hunk of this cake goes best with a hot cup of coffee – shade-grown of course. Pop on The Black Keys’ latest album, Brothers (listen to Tighten Up!), on and guitar-hero your way over to your ingredients.
- 5-8 fresh plums, pitted and halved
- 8 tsp Earth Balance butter, melted
- 2/3 cup organic sugar
- 1 tsp molasses
- 3/4 tsp cinnamon
- pinch of salt
- 1.25 cups whole wheat flour
- 1 and 1/4 cups unbleached flour
- 1/2 cup organic sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup canola oil or 6 tsp Earth Balance butter, softened
- 1/3 cup soy milk + 1 tsp apple cider vinegar, mixed together
- 1 tsp cornstarch mixed with 1/4 cup water, mixed together
- 1-2 tsp vanilla
Preheat oven to 350 degrees F. Whisk still-warm melted Earth Balance with the sugar, molasses, cinnamon and salt. Mix in the flour with a spoon or your hands (weeee!) until a thick dough forms similar to the texture of cookie dough. Let sit to cool for about 10 minutes.
Line an 8×8 inch pan with aluminum foil to help remove the cake later on – make sure to leave “tails” on either side of the cake so that you can use it to lift the cake out of the pan. Spray with vegetable oil. Whisk together flour, sugar, baking powder and salt. Add oil, soy milk mixture, cornstarch mixture and vanilla. Whisk until smooth but don’t over mix!
Add the batter to the lined pan and begin to break the crumb mixture apart into smaller pea-sized chunks. Cover the batter evenly with these pieces. Even though it seems like a lot, use it all because the cake will expand and leave gaps otherwise. Place the plum halves or quarters cut-side down in an even pattern across the top. Bake the cake for about 50 minutes or until the crumbs are slightly browned and a toothpick in the centre comes out clean. Grab the aluminum foil and gently lift the cake out to cool for 20-30 minutes on a cooling rack. Dust the top with powdered sugar, slice and serve.