Eosinophilic Esophagitis Friendly Vegan Plum Upside Down Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.7(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the topping
- 4 medium ripe plums (about 1 lb), pitted and sliced ¼-inch thick
- 3 tbsp vegan butter, melted
- ½ cup packed light brown sugar
- ¼ tsp ground cinnamon
For the cake
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt
- ¾ cup organic cane sugar
- ½ cup neutral oil (such as canola or sunflower oil)
- ¾ cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a thin layer of vegan butter or neutral oil, then line the bottom with a round of parchment paper.
- 2
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!