A delicious end to a dinner party!
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ingredients
directions
Lightly oil and flour a 9-inch cake pan. Tap out any excess flour and line the bottom of the pan with parchment.
Mix together the almond milk and cider vinegar in a large bowl and set aside to curdle.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Add the granulated sugar, olive oil and vanilla extract to your milk mixture and whisk to combine. Using a rubber spatula, gradually stir the dry mixture into the wet in 3 stages, waiting for the mixture to fully mix in before adding the next.
Scrape the batter into the prepared pan and smooth out the surface with the spatula. Lightly press the plums into the batter and place in the fridge to chill for 10 to 20 minutes. Heat the oven to 350°F. Scatter the turbinado sugar over the batter.
Bake the cake until the edges are deeply golden brown and a paring knife inserted in the center comes out clean, about 45 to 50 minutes. Set the pan on a wire rack to cool for 20 minutes. Turn the cake out onto the cooling rack and then upside right onto a serving platter before slicing and serving.