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.
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.
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.
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.
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!
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
Vegan Almond and Plum Upside-Down Cake
- 46g (1/4 cup) vegan butter
- 100g (1/2 cup) light brown sugar packed
- 1 tsp cinnamon
- 4-5 fresh plums
- 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
- 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
- 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.
- 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.
- 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.
Sensitivity to changes in oil: yes
Type of oil or infusion: Vegetable oil, but you could also use canna-milk
Dosing method: batch
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.