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Vegan Almond and Plum Upside-Down Cake

May 2, 2020 by Raspbelyse 1 Comment

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This elegant almond vegan weed cake is perfect when paired with juicy and slightly tart plums for a not too sweet “upside-down” summer cake.

 plum vegan weed cake top view
Jump to Recipe

Juicy plum upside-down cake for all occasions

I was delighted when I found gorgeous plums in my farmer’s basket. They were so pretty that I couldn’t simply dice them up and add them into a batter. No! These plums need to be showcased. So, this is how the idea for an upside-down cake came by.

slice of plum vegan cannabis cake

But I also felt like this recipe was missing a little oomph, so I decided to pair the plump fruits with delicate ground almonds and almond flavor for a moist cake that is great for all occasions.

You should also try my vegan s’more brownie recipe.

plum vegan cannabiscake
plum vegan weed cake slice in the air

Weed-infused vegan cake

This recipe is infused with cannabis which means that it is a vegan edible. If you don’t have time to make your own canna-oil, you can purchase some premade oil in most dispensaries.

You can estimate the potency of your edibles by using my THC calculator.

plum vegan weed cake sliced

How to make this recipe family-friendly?

This cake is infused with cannabis-oil for an extra magical treat but it can easily be made without by simply using 100% regular vegetable oil.

Are you a fruit lover?

You should try my copycat lemon loaf cake!

plum vegan weed cake slice with ice cream

You can make this plum upside-down cake super extra delicious by serving it slightly warm with one of the following toppings:

  • Dairy-free ice cream
  • Whipped coconut cream
  • Sliced almonds
  • Crème pâtissière
plum vegan pot cake on white background
plum vegan weed cake on white background
Print

Vegan Almond and Plum Upside-Down Cake

This delicate almond and plum upside-down cake is infused with cannabis and is perfect for all occasions .
Course Dessert
Cuisine French
Keyword almond, canna-oil, plum
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 portions

Ingredients

Caramel

  • 46g (1/4 cup) vegan butter
  • 100g (1/2 cup) light brown sugar packed
  • 1 tsp cinnamon
  • 4-5 fresh plums

Cake batter

    Wet ingredients

    • 112g (1/2 cup) combination of vegetable oil and cannabis-infused vegetable oil   depending on your potency preference
    • 200g (1 cup) white sugar
    • 125g (1/2 cup) soy milk
    • 1 tsp white vinegar
    • 2 to 3 tbsp brown rum
    • 2 tsp almond extract

    Dry ingredients

    • 340g (1 1/2 cup) unbleached all-purpose flour
    • 1 tbsp cornstarch
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp kosher salt
    • 56g (1/2 cup) almond flour

    Instructions

    • In the oven or on the stove, melt together the sugar, butter, and cinnamon for the caramel. Place the caramel on the bottom of an 8” round cake pan.
    • Clean the plums, cut them in half and remove the stone in the middle. Placing the plums cut side down on a cutting board, thinly slice the plums so that each slice is 2 to 3 mm (1/8 inch). Slightly fan out the plums by lightly pressing down and sideways on the plum’s skin with the palm of your hand.
    • Place the plums skin-side down on the caramel-covered cake pan so that the plums cover all the bottom of the cake pan. Set aside while you make the cake batter.

    Cake batter

    • Preheat your oven at 350°F (175°C).
    • In a large bowl, whisk all the wet ingredients until you reach a smooth consistency.
    • Add the dry ingredients except for the almond flour to the wet ingredients and mix until the batter becomes uniform. Fold in the almond flour until the batter is thick and smooth.
    • Transfer the cake batter to the cake pan and smooth out the batter with an offset spatula or spoon until it is level.
    • Place the cake in the oven and cook for 50 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
    • Let the cake rest in the cake pan for 20 to 25 minutes before flipping it onto a plate.
    • Serve with whipped cream or ice cream.
    • Enjoy!

    Notes

    • This cakes makes 10 to 12 portions.
    • I like to dose my edibles at 10 mg of THC per portion. Adjust the potency of your edibles by using a mixture of cannabis-infused oil and regular vegetable oil.
    upside-down plum canna-cake

    Info Infusion

    Sensitivity to changes in oil: yes

    Type of oil or infusion:  Vegetable oil, but you could also use canna-milk

    Dosing method: batch

    Taste: light

    This is my personal perception when made at a potency of around 10mg of THC per portion ( 10 portions per cake).

    Strength potential: Low, medium, high, medical

    Sober version: replace the oil with regular vegetable oil

    Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.

    Did you try this recipe?

    Don’t be shy! Let me know how it went. You can even leave a comment below and share a picture on Instagram with the hashtag #loudbowlblog.


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    Filed Under: Baked Goods, Dessert, Sweet Tagged With: batch dosing, cake, canna-oil, fruit, plum, summer

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    Comments

    1. Carrie

      September 3, 2021 at 9:45 pm

      This was so good

      Reply

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    Raspbelyse - Author picture

    Hi! I’m RaspbElyse

    I'm a vegan pastry chef who loves to make and teach how to cook deliciously simple vegan edibles.

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