Vegan plum cake

Ingredients for 1 servings:

• 2 tbsp flaxseed
• 6 tbsp water
• 500 g flour
• 30 g fresh yeast
• 250 ml oat milk (oat drink) or soy drink
• 80 g margarine
• 50 g sugar
• 1 pinch of salt
• 1 kg plum(s), up to 2 kg if required
• 50 g granulated sugar or 25 g sugar, fine
• ½ tsp cinnamon or amount to taste
• Margarine for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

simple, sheet cake, approx. 12 pieces

First, for the egg substitute, finely grind the flaxseed and mix well with the water (using a fork or whisk) and set aside for at least 15 minutes. Sift the flour into a bowl and make a well in the bowl. Dissolve the yeast in lukewarm oat milk or soy milk and a little sugar. Pour the yeast mixture into the well and mix with a little flour. Cover and let everything rise for about 15 minutes. Melt the margarine, but do not boil it. Cover the starter dough with flour so that it does not come into contact with the remaining ingredients. Then spread the margarine, egg substitute, salt, and remaining sugar around the edges and knead everything into a smooth yeast dough. Let the dough rise for another 15 minutes. Brush a baking sheet with margarine. Wash the plums, remove the stones, and cut them into 4 quarters; these should still be connected at the end. Roll out the dough, place it on the baking sheet, and prick it with a fork. Layer the plums in a brick-like pattern on the dough and let the cake rise for another 15-20 minutes. Preheat the oven to 220°C (top/bottom heat) or 200°C (fan oven). Bake the cake on the middle rack for 20-30 minutes. Immediately after removing the cake from the oven, sprinkle with (granulated) sugar and cinnamon. One slice contains 202 calories per 12 pieces. Tip: If you don’t use enough plums, it also tastes delicious with apples or blueberries. Simply sprinkle less sugar on the blueberries and add more almond slivers to the apples.