Vegan Plum Loaf Cake – Moist & Easy!

Plum season only comes around once a year, and this vegan plum loaf cake is exactly what you should be making with them! We are talking the most beautifully soft, moist, and fluffy loaf cake with juicy plum pieces topped with sliced plums that caramelise under a sprinkle of brown sugar. It’s easy to make, completely dairy-free and egg-free, and no one will be able to tell!

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We need to talk about plums because why not? It’s the plum season everyone! This vegan plum loaf cake has completely stolen my heart this summer. They are one of those fruits that I feel like people genuinely underuse in baking, and I cannot for the life of me figure out why. They are tart, they are jammy, they are gorgeous, and they just taste so good in sweet cakes. And the colour though! The deep burgundy purple on this loaf cake is just stunning.

I made this loaf cake with simple ingredients you can find in your kitchen, so super simple and easy to make, yet the kind of bake that makes your kitchen smell absolutely incredible and has everyone wandering in asking what is in the oven. You probably either have a glut of plums from the garden, spotted some beautiful ones at the market, or maybe you are simply in the mood for a proper seasonal bake. I’ve got your back. This vegan plum loaf cake is the one you should bake right now. It is going to be your new favourite thing to bake this season!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour, as usual. Good old plain flour gives this vegan plum sheet cake that beautifully soft, tender crumb. For a gluten-free version, swap for a 1:1 gluten-free baking flour and you will still get a good result. I like King Arthur.

Caster sugar: Caster sugar dissolves nicely into the batter compared to granulated sugar as the grain is much finer, so I love using caster sugar for my recipes. Coconut sugar works as a less refined substitute, though it will give the cake a slightly darker, more golden crumb. But I think it’ll be nice with the tartness of the plums!

Vegetable oil: I used sunflower oil, which is what keeps this cake so moist and soft, and because it does not solidify when cool the way butter does, it stays tender and delicious for days. Any neutral-flavoured oil works, sunflower and rapeseed oil are both brilliant choices.

Soy milk: Soy milk is combined with apple cider vinegar to make a vegan buttermilk, which is the secret to this cake’s beautiful lift and tender texture. Soy milk works best for me because it curdles most effectively with the vinegar, but any unsweetened plant milk can be used as a substitute if soy is not your thing.

Plums: Use fresh, ripe plums. Dice and add to the batter and slice and lay across the top of the batter before baking. The riper and more fragrant your plums are, the more flavourful and gorgeous the finished cake will be. Tinned plums in juice, well-drained and patted dry, work nicely as a substitute when fresh plums are not in season.

Other ingredients: Cornflour, apple cider vinegar, baking powder, baking soda, and vanilla  extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

20 x 30cm baking tray: A 20 x 30cm rectangular baking tray is the perfect size for this vegan plum sheet cake. Line it with baking parchment and leave a small overhang on the sides so you can lift the cake out easily once it has cooled.

Large mixing bowl: A large mixing bowl is essential for mixing all the dry ingredients and for making the full batter. Choose a wide, stable bowl with plenty of room so mixing is easy.

Measuring jug: A measuring jug is ideal for making the vegan buttermilk and combining all the wet ingredients before adding them to the dry mixture. I use one from Pyrex.

Whisk: A balloon whisk is perfect for combining the dry ingredients together thoroughly and a small one for whisking the wet ingredients until smooth.

Silicone spatula: A silicone spatula is brilliant for folding the wet and dry ingredients together gently without overmixing, and for scraping batter into the prepared tin so nothing goes to waste.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan plum loaf cake

Preheat your oven to 180°C (350°F) and line your 20 x 30cm baking tray with baking parchment. Dice the plums into about 1 cm cubes. Also, cut some in half then slice thinly into even pieces to top the loaf.

Step 1:Make the vegan buttermilk

Let’s get baking! First thing we do is make vegan buttermilk. In your measuring jug, combine the soy milk and apple cider vinegar, and give it a quick stir. Set aside for a minute to curdle into a vegan buttermilk. You will see it thicken and curdle slightly, which is exactly what you want. This is what gives the cake its fluffy lift.

Step 2: Mix the dry ingredients

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda until everything is fully combined and completely lump-free. Whisking the dry ingredients together properly before the wet mixture goes in makes sure the raising agents are evenly distributed throughout the batter, which gives you a consistently risen, even cake. So mix thoroughly. 

Step 3: Combine the wet ingredients and make the batter

Add the vegetable oil and vanilla extract to the jug of vegan buttermilk and stir until well combined. To make the batter, pour the wet mixture into the bowl of dry ingredients and fold together gently with your silicone spatula until just combined. 

The moment you can no longer see streaks of dry flour, stop mixing. This is really important! Overmixing will make the cake tough and dense rather than soft and fluffy, and we are absolutely not having that. Fold in the diced plum gently. Now pour the batter into your prepared tin and smooth the top evenly with the spatula.

Step 4: Add the plums and bake

Arrange sliced plums across the top of the batter in whatever pattern you fancy. Let’s get creative! Once the batter rises around them in the oven, they are going to look absolutely stunning. Place the tin in the centre of the preheated oven and bake for 50 to 60 minutes, until the cake is golden, well risen, and a skewer inserted into the centre comes out clean. If it comes out with wet batter, bake for another 5 to 10 mins and test again. Remove from the oven and allow to cool at room temperature for 10 to 20 mins, then completely cool on a wire rack. Slice and enjoy!

Serving tips and ideas

• Serve at a summer garden party or outdoor gathering! This cake looks stunning on a table and is easy to slice and serve.
• Pair with a scoop of vegan vanilla ice cream for the ultimate summer dessert! Sweet ice cream and tart plums pair perfectly. 
• Serve a slice with a drizzle of warm vegan caramel sauce for an indulgent twist that works amazingly with the plum.
• Simply dust with a little icing sugar just before serving for a simple and elegant finish.

Expert tips and tricks

Use ripe, fragrant plums

The plums you choose will directly affect how good this cake tastes, so let’s choose plums that are ripe, fragrant, and ever so slightly soft to the touch. They will be sweeter, juicier, and far more flavourful once baked. If your plums are not quite ripe yet, leave them at room temperature for a day or two until they soften and smell incredible before using them.

Do not overmix the batter

This is the thing I say in every cake recipe, and I mean it every single time. Once the wet and dry ingredients come together, put the spatula down. A few gentle folds until the flour streaks disappear is all it needs. Overmixing activates the gluten in the flour and gives you a tough, dense cake rather than the soft, fluffy one you are going for. Trust the process and trust my aunt who taught me this.

Pat tinned plums dry if using

If you are making this outside of plum season and using tinned plums, drain them very well and then pat them thoroughly dry with kitchen paper before using in this recipe. Excess liquid from tinned plums can make the cake wet and affect the texture of the sponge around the fruit. A quick dry takes moments and makes a real difference.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Turn this into a plum and raspberry loaf cake by folding a handful of freeze-dried raspberries alongside the plum dices. The tartness of the raspberry matches plums absolutely perfectly and the colours together are just beautiful!
• Make a plum and almond cake by adding a splash of almond extract to the batter alongside the vanilla and scattering flaked almonds over the plum slices before baking! Plum and almond is a classic combination for a very good reason.
• Fancy a spiced version? Add a generous pinch of cinnamon and a little ground ginger to the dry ingredients for a warmly spiced plum cake that feels perfect as summer starts to turn into early autumn.

How to store

• Room temperature: Once the cake has completely cooled, it can be stored covered at room temperature for up to 1 day. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the cake out at room temperature, as it can spoil quickly.

• Refrigerator: Store leftover slices in an airtight container in the fridge for up to 2 to 3 days. The sponge stays moist and delicious in the fridge. Cover it with cling film or use an airtight container so it does not dry out. Bring individual slices to room temperature before serving for the best texture.

• Freezer: The cake can be frozen for up to 2 to 3 months. Allow the cake to cool completely, then wrap individual slices or the whole undecorated cake in cling film followed by a freezer-friendly bag or airtight container. Defrost fully at room temperature before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use tinned plums instead of fresh?

Yes, absolutely! Tinned plums in juice are a brilliant option when fresh plums are out of season, and they work really well in this recipe. The key is to drain them very thoroughly and pat them completely dry with kitchen paper before using. Excess moisture from tinned plums can make the cake wet during baking and create a soggy patch around the fruit. Once dried properly, they bake up beautifully and taste lovely.

Why is my cake dense rather than fluffy?

A dense sponge is almost always caused by overmixing the batter. Once the wet and dry ingredients are combined, the gluten in the flour starts to develop, and too much mixing creates a tight, heavy crumb rather than a light, airy one. Always fold gently and stop the moment you can no longer see streaks of dry flour. Also, check that your baking powder and baking soda are fresh. Old raising agents simply will not give the cake the lift it needs.

Can I add extra flavourings to the batter?

Yes! This batter is a great base to build on flavours. A pinch of cinnamon, a little almond extract, or some lemon zest all work well with the plum. Just be careful not to add too much extra liquid because this can affect the texture of the cake. Dry spices and zest can go straight into the dry ingredients, and extract can replace or be added alongside the vanilla. Keep additional flavourings subtle so the plum remains the star.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this easy plum loaf cake because it is:

• simple yet so tasty
• moist, fluffy, soft, everything a loaf is supposed to be
• easy to make as always
• great seasonal bake in summer and autumn

Want more recipes like this?

Try my other delicious plum and dessert recipes you might enjoy!

• Plum Cake
• Plum Cobbler
• Strawberry Loaf Cake
• Cinnamon Loaf Cake
• Carrot Cake Loaf
• Chocolate Loaf Cake
• Lemon Blueberry Loaf Cake

Visit the bread and loaves page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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