This is a recipe for an easy-to-make Vegan Almond Plum cake. 

I started out wanting to make an eggless Almond yeast cake with Italian plums planted in it like the cake I remembered from my days as a daughter-in-law to a German-born Hausfrau (German-born AND a Lutheran Pastor's daughter). But my husband said he didn't particularly like the yeast cake. So, I found several recipes for vegan almond cake and this one most perfectly suited my available ingredients. 

I baked the cake in an 8'' x 8''  pan with parchment paper on it, in a counter oven. You could easily double the recipe and make it in a long pan in a regular oven. 

Preheat the oven to bake (350 F. for a large oven or 375 for a countertop oven)

1. Mix together in a measuring cup:

1/2 cup of soy, almond or other milk

Juice of 1/2 lime, or lemon, or a teaspoon of Apple Cider Vinegar

(Leave it to curdle for about 15 minutes and then add in 

1/2 cup of maple syrup

1 teaspoon of Almond extract

and stir to combine.)

2. In a large bowl, stir until well combined:

1 1/2 cups of organic whole wheat flour-- I have been using the Walmart variety (or a Gluten Free blend of your liking)

1/2 cup of Fine-ground Almond Flour (I use Bob's Red Mill)

1 1/2 teaspoon Baking Powder

1  teaspoon Baking Soda

A pinch of salt (optional)

3. Pour the wet ingredients into the dry ingredient bowl and with as few strokes as possible, combine the ingredients into a soft dough. Spoon the dough into the parchment-covered pan and press in:

5 Italian plum halves, cut side facing upwards

4. Sprinkle granulated sugar over entire pan (optional)

NOTE: Today I put in about 2 cups of Saskatoon berries in lieu of the plums. Add any fruits or berries that appeal to you or that you have a surplus of. You know what I mean.

5. Bake for 38-40 minutes. 

6. Cool.

7.  Slice and serve-- makes 6 to 9 servings.