If you’ve been following my Instagram stories you know I’ve been having a moment (or many many moments) with semolina flour pancakes. Semolina make them so tender and fluffy. So naturally thought semolina would be amazing in a cake topped with fruits of some kind… cue late summer plums because they are in season and oh so delicious right now.
I’m keeping this intro short because we’re heading off for a beach day while we still can. September is after all called the “local’s summer”. This semolina plum cake would be the perfect beach picnic fare too, hmmm, wish we still had some left to bring! Without further ado, I give you a delicious semolina plum cake for all your September picnicking adventures, wherever they take you. Don’t have plums? No worries, you can use any fruits in place of plums!
Enjoy!
xx Kaity
recipe after the jump…
Vegan Semolina Plum Cake
Ingredients
- 1 cup all purpose flour
- 1/2 cup semolina flour
- 1/2 cup organic granulated sugar
- 1-1/2 teaspoons baking powder non-aluminum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 lemon finely grated
- 1/3 cup oil such as canola or olive
- 1/2 cup + 2 tablespoons non-dairy milk
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2-3 plums
- powdered sugar for garnish optional
Instructions
- Preheat oven to 350˚F. Grease a 1/4 sheet pan (9"x13"). Cut parchment paper to fit into sheet pan with some overhang and press into the greased pan then flip it so both sides of parchment get oiled.
- Cut and slice plums into about 35 thin slices.
- Whisk together flours, sugar, baking powder and soda, salt and lemon zest in a bowl.
- Whisk together oil, milk, maple syrup, vinegar and vanilla extract in a separate bowl.
- Add wet mixture to dry and gently stir to combine, about 1 minute. Don't overmix.
- Pour batter into prepared pan and spread into a even layer.
- Arrange plum slices on top of batter.
- Bake for about 30 minutes until cake is golden brown and an inserted toothpick some out clean.
- Cool in pan for about 10 minutes. Then carefully lift with help of parchment and transfer cake to a cooling rack to cool completely.
- Before serving, dust cake with powdered sugar. This will give a sheen to the plums, which may look dry after baking.
- Cut and serve. Cover leftovers and store at room temp for up to several days.
Prop Love: Linen tea towel by Grain Handmade. Cheese board by Sweet Gum Co. Bowl by Lee Wolfe Pottery. Wooden spoon by Four Leaf Woodshop. Plates by Facture Goods.
Dot Drobney
This recipe sounds so yummy, but your photos are even more delicious!!
Kaity Farrell
Thank you Dot! xx Kaity
Ioanna
I couldn’t resist and made it today!!I used strawberries instead of plums,it turned out delicious!!Keep up the good content and keep inspiring us!!??
Kaity Farrell
Thank you so much Ioanna! So glad you like the recipe! I agree, it is such a good base for many fruits. xx Kaity
N
Just making certain that a 1/4 ”cuple” of maple
syrup is meant to be cup? I’m new-ish to baking and just wanted to be sure that “cuple” isn’t a thing ??♀️ Absolutely love your talent.
Kaity Farrell
Oops! Sorry about my typo… it’s supposed to be 1/4 cup maple syrup. I’ve updated the recipe. Thanks for reading and for pointing that out to me! xx Kaity
Anna
This is such a wonderful recipe, fast and so delicious! I made it last weekend for my huge family, Clafoutis for the non-vegan and your recipe for the vegan of us. They all loved it!
Kaity Farrell
Thank you Anna! That is so wonderful to hear, and I’m so glad your family approved! xx Kaity
Frizzle
Awesome recipe, came out PERFECT! Texture was great. Only change I made was I cut the granulated sugar in half.
Kaity Farrell
So happy to hear that! Thanks for your feedback and rating!
Supriya
This was delicious. I used regular milk and lime instead of lemon. The citrus is so beautiful when it comes through!
Kaity Farrell
Thanks, Supriya! So glad you like the recipe! xx Kaity
Kaity Farrell
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