Vegan plum cake with cinnamon crumble

Ingredients for 1 servings:

• 180 g flour
• 80 g margarine, vegan (e.g. Alsan S or Alsan Bio)
• 80 g sugar
• 1 packet of vanilla sugar
• ½ tsp baking powder
• 50 ml water
• Fat for the mold
• 500 g plums
• 150 g flour
• 100 g margarine, vegan (e.g. Alsan S or Alsan Bio)
• 100 g sugar
• 1 packet of vanilla sugar
• 2 tsp cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Make a shortcrust pastry from flour, margarine, sugar, baking powder, vanilla sugar, and water and chill for 1/2 hour; this makes it easier to roll out. I’ve also used it straight away. This also works if you’re in a hurry. Wash the plums, halve them, remove the stones, and then quarter them. Line a greased 26cm springform pan with the shortcrust pastry. Then top with the plums. For the crumble, knead the flour with sugar, margarine, and cinnamon and spread it on the cake. Bake at 180°C (top/bottom heat) for about 55-60 minutes on the bottom rack. Serve with a dollop of soy cream, if desired.