Oral Allergy Syndrome Friendly Vegan Plum Upside Down Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Oral Allergy Syndrome Friendly Vegan Plum Upside Down Cake

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Ingredients

8 servings

For the topping

4 medium ripe plums (about 1 lb), pitted and sliced ¼-inch thick
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked plums in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid plums, tap it and change its rating to Red.
3 tbsp vegan butter, melted
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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 tip
Choose 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 oil 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.

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