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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


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.


  • 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 (43gcoconut flour
  • ¼ cup (32garrowroot 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 (84gpure maple syrup
  • 2 flax eggs (see Notes)
  • 1 ounce semisweet chocolate
  • 1 teaspoon vanilla extract


  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.


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