Plum Upside Down (Vegan + Gluten Free)

Hold on to your hats. This recipe flips the cake on its head (literally). The soft, fluffy almond cake is topped with juicy, tart plums. This plum upside-down cake is THE summer cake that you have been waiting for.

The cake starts with upside-down plums. Sliced plums are arranged (apricots also work!) In a circular pattern, place the plums (apricots work, too!) at the bottom of your pie pan. Greasing the pan generously with vegan butter will prevent the plums from sticking, and cane sugar creates a caramelized sauce.

The next step is to make the cake batter. The wet ingredients are cane sugar, almond milk, vegan butter, and applesauce. Optional almond extract gives it a pronounced flavor. You can also try our gluten-free Orange Almond Loafcake or Maple Almond Buckwheat Granola if you like almond extract.

A combination of gluten-free grains (almonds, potatoes, and brown rice) gives the cake a beautiful crumb and a light texture. Baking powder is used to provide the cake with a rise, and salt adds flavor.

The fruit will become bubbly and tender after baking.


Pitted and thinly cut into slices of 1/4-1/2 inch (enough to fill the bottom of the pan).

Cane sugar organic, 1/2 cup (plus extra for pan dusting)

We like Miyoko’s for our vegan butter.

Applesauce, unsweetened, 2 Tbsp

1 tsp of almond extract ( optional).

We like Wellbee’s almond flour.

We used almond milk.

1 cup potato starch

1/4 cup brown rice flour

1 1/4 tsp Baking Powder

Half a teaspoon of sea salt


Pre-heat your oven to 350° F (176° C) and generously grease a pie pan of 9 inches with vegan butter. The bottom of the pan should be dusted with two tablespoons of sugar.

Place the plum slices in the sugar in a circle pattern (see picture). Fill any gaps with fruit.

Use an electric blender for 30 seconds to mix the vegan butter and sugar in a medium bowl. Add applesauce, almond extract, and vanilla (optional) to the mixture. Add applesauce and almond extract (optional).

Add the almond flour and continue to beat until the mixture resembles cookie dough. Mix the dairy-free liquid milk on low speed until it is fully incorporated. Add the potato starch, baking powder, brown rice, and salt. Mix at medium speed until the entire flour has been included.

Pour the batter over the plum halves, smoothing out the top (gently!). Make sure that each plum has batter on it. The batter will spread out, and the cake will increase in height as it bakes.

The cake should be baked on the middle shelf of the oven for 40-50 minutes until it is golden brown and the plums have bubbled. A toothpick inserted into the center will come out clean. Let the cake cool for 20 minutes.

Use the cake plate that you intend to serve your cake on when it’s time to flip out the cake. Place the bottom of the cake plate on top. Flip the cake confidently and with care onto the plate. Remove the pie plate gently, and replace any remaining plums with the cake. Serve warm or at room temperature. This cake is great with dairy-free yogurt as a morning cake or brunch cake or with Vanilla Ice Cream to serve for dessert.

Fresh is best. Keep leftover cake covered at room temperature for up to two days.

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