This Plum Chocolate Upside Down Cake is a delicious and unique way to enjoy ripe plums! This vegan upside-down cake is perfect on its own or served with ice cream for a simple summer dessert.

Have you ever made an upside-down cake? I have honestly never made the most classic of the upside-down cakes – the pineapple upside-down cake. I’ve only really ever made this paleo banana upside-down cake…until recently. And I’m wondering, why don’t I make more of these?

After admiring gorgeous plums at the farmer’s market, I felt the urge to enjoy them in a beautifully unique way. Arranged in concentric circles with coconut sugar at the bottom of a cast-iron skillet, topped with a lusciously moist vegan chocolate cake, and baked until puffy on top and caramelized on the bottom. Uh…swooooon. Meet: the plum upside-down cake. Prepare to fall in love.

What you’ll need to make this cake:

Tips & tricks for the best plum upside down cake:

  • Use in-season plums for the best results!
  • Not plum season? So many other fruits would be great here – including thawed frozen berries!
  • Use high-quality chocolate + cacao powder. Mine is from Raaka Chocolate. Use code BAKERITA20 for 20% off!
  • Test your cake’s doneness by pressing the top lightly with your finger, it should spring back when it’s ready. If it stays indented, it needs more time.
  • Don’t let cool for too long, or you’ll have a hard time getting it out of the pan.
  • On that note, flip carefully! The pan cake be hot.

Best way to serve this upside down cake?

I served this with vanilla ice cream. Chocolate ice cream would be great too, as would coconut whipped cream, and/or a drizzle of chocolate sauce. This vegan cake is also deliciously fudgy and flavorful on it’s own!

Want more healthy desserts?

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Plum Upside Down Cake

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  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

This Plum Chocolate Upside Down Cake is a delicious and unique way to enjoy ripe plums! This vegan upside-down cake is perfect on its own or served with ice cream for a simple summer dessert.

Ingredients

Scale
  • 3 tablespoons coconut oil, melted
  • ½ cup coconut sugar
  • 6 ripe red plums, cored and sliced
  • 2 cups (196g) blanched almond flour
  • ½ cup (42g) cacao powder
  • ½ cup coconut sugar
  • ⅓ cup (43g) coconut flour
  • ¼ cup (32g) arrowroot flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsweetened dairy-free milk
  • ¼ cup (50g) oil of choice
  • ¼ cup (84g) pure maple syrup
  • 2 flax eggs (see Notes)
  • 1 ounce semisweet chocolate
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350ºF.
  2. Melt the coconut oil in a 10-inch cast-iron skillet. Sprinkle with coconut sugar, and arrange the plum slices in your desired pattern.
  3. In a mixing bowl, combine the almond flour, cacao powder, coconut sugar, coconut flour, arrowroot flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the milk, oil, maple syrup, flax eggs, melted unsweetened chocolate, and vanilla extract.
  5. Pour the liquid ingredients over the dry ingredients and whisk to combine.
  6. Pour into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean and the cake springs back when pressed lightly. Let cool for 30 minutes before flipping onto a plate, and enjoy!
  7. Store under a cake dome or in an airtight container at room temperature for 3 days, or in the refrigerator for a week.

Notes

For the flax egg: whisk together 2 tablespoons of flax meal with 5 tablespoons of water, let set for 10 minutes to gel.

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