Ripe plums fan out in overlapping circles, baking into a jammy, caramel-glossed layer that turns deep amber under a blanket of brown sugar and cinnamon. The cake underneath stays impressively moist thanks to plant-based milk and a touch of apple cider vinegar, which gives the crumb a soft, springy lift without a single egg in sight. Warm ginger and cinnamon run through the batter itself, so every bite echoes the spiced fruit on top rather than just sitting under it. Once inverted, the fruit stays glossy and intact, pressing easily back into place if a slice shifts — the kind of dramatic reveal that makes this cake worth the wait. It's a genuinely solid choice for a gluten free dessert table, equally good served slightly warm with the caramel still soft or fully cooled for cleaner slices.
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Learn more →8 servings
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.
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.
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