Beautiful black plums and savory fall spices, a spectacular autumn treat!
Plums. In every moist, tart, and delicious bite.
This is the time of year that food becomes a celebration of the senses. The bright colors, the sweet aromas, and the full bodied flavors of seasonal fruits, vegetables, and spices come alive in the fall.
Even though the calendar says it’s still summer, the farmer’s markets and grocery stores are telling us a different story.
Now is the time that squash, kale, cabbage, pears, pumpkins, and beautiful black plums are taking center stage on the shelves, and to me, those are the staples of autumn cooking. Which means, it’s time to start adding cinnamon, nutmeg, allspice, and cloves to the mix. Ahhhh….
This vegan plum tart is nothing short of delightful. So simple, yet intricate. The color and pattern of the sweet, tangy fruit is impressive, but it’s what lies beneath the surface of this beautiful dessert that makes it so incredible.
There is nothing, absolutely nothing, as delectable as the combination of plums and fall spices. They're a marriage made in heaven. Think spices, like cinnamon, nutmeg, and pure almond extract.
The smell of all of these comingling is amazing. My mouth was watering when I was mixing up the batter! And, the scent of it baking, well let’s just say that I wish I could bottle that smell and spray it around my house on the daily.
However; as wonderful as it looks and smells, the taste is what is really important. You won't be disappointed.
The rich flavor of the spices and the tangy, sweet plums complement one another beautifully. The texture of the cake is dense and moist, and the plums are a little sticky. It’s almost like a fruit quiche in regards to its consistency.
It’s just so, so, good. One bite and you’ll have flashbacks of rolling in leaf piles or sitting around a cozy bonfire on a cool crisp evening.
Putting the tart together is so much fun. It's like an art project. Start with four or five large black plums and slice them into 1/4 inch slivers.
Grease a spring form pan with vegan butter or coconut oil and sprinkle the coconut sugar on the bottom to cover.
Arrange the plum slices in a circular pattern.
Then pour the batter evenly over the top of the plums.
Bake for approximately an hour and, voila!
This would be the perfect Thanksgiving morning breakfast or dessert.
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- 1 and 1/4 cups plus 2 tablespoons of all-purpose flour
- 1 and 1/2 teaspoons of baking powder
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 5 tablespoon vegan butter – room temperature we use Earth Balance brand
- 3/4 cup coconut sugar
- 1/3 cup apple sauce
- 1 teaspoon pure almond extract
- 3/4 cup almond milk
- 4 large black plums – sliced into 1/4 inch slivers
- 2 tablespoon chilled vegan butter
- 3 tablespoon coconut sugar
- Heat the oven to 350° and coat a 9 inch spring form pan with the 2 tablespoons of chilled butter and the coconut sugar.
- In a medium size bowl, whisk the flour, baking powder, cornstarch, cinnamon, nutmeg, and salt together until it looks light and fluffy.
- Whip the vegan butter and coconut sugar in a mixing bowl on a high speed until it’s completely combined. Unlike regular butter and sugar, this won’t look fluffy. Now add the apple sauce and almond extract and whip until combined.
- Add one third of the flour mixture to the mixing bowl and blend on a low speed until mostly combined. Add 1/3 of the almond milk and blend. Continue adding the flour and milk in 1/3 increments.
- Arrange the plum slices in the buttered and sugar coated spring form pan. Gently pour the batter over the plums and carefully smooth until the pan is evenly covered.
- Bake for 50-60 minutes.
- Let it cool completely before removing from the pan.
- Note: To avoid spillage in the oven put the spring form pan on a baking sheet.