1teaspooncrème de cassis (blackberry liqueur)optional, or brandy or plum brandy
Instructions
Preheat the oven to 350°F. Grease the inside of the cake pan with vegan butter and line the bottom with parchment paper, greasing both sides of the parchment paper.
Combine flaxseed meal with water in a small bowl and let sit for 10 minutes. In the meantime, wash and dry plums, cut into thin slices and remove pits.
In a large mixing bowl, beat the softened butter and sugar for 3 minutes, until light and creamy. Add flaxseed meal mixture and beat until incorporated.
Add almond milk, grapeseed oil, vanilla extract, and almond extract. Beat for a minute until mixed in.
In a medium mixing bowl, sift spelt flour, almond flour, and baking powder. Add to liquid mixture and mix on low speed until incorporated, approximately one minute. With a spatula, be sure to include the batter on the sides of the bowl. Pour batter into prepared cake pan.
Layer plum slices in a circle, starting at the outside and moving toward the middle. Sprinkle with a tablespoon or two of sugar.
Place the cake on a cookie sheet and bake in the oven for at least 50 minutes and up to 60 to 65 minutes, or until cake is slightly puffy and browning on top. Insert the tip of a clean wooden toothpick in the center - it should have a few crumbs on it, not uncooked batter. Cool on a rack for 20 to 30 minutes.
Mix the four fruit preserves and crème de cassis in a small bowl and brush the top of the slightly warm cake with the mixture, if desired. Serve warm or at room temperature.
Notes
Adapted from Jacques Pépin's recipe for Quick Almond and Plum Cake as seen in Food and Wine magazine many years ago.You can bake the cake in a springform pan or in a regular round cake pan.Do not freeze the cake with the fruit on top.Store leftover cake in the fridge in a sealed container for 2 - 3 days. Serve with vegan ice cream or coconut whipped cream if desired!