VEGAN PLUM AND CHERRY CAKE – inspired by Swedish cheesecake

This cake-meets-pudding is a deliciously fruity, subtly sweet take on a Swedish classic known as ostkaka (literally ‘cheesecake’). Baked cheesecake is definitely known to be a comforting treat, but it does not have to be heavy or incredibly rich. And Swedish style cheesecakes are not ordinarily baked with fruit, nor is the classic version of ostkaka vegan, as you might imagine. But this non-traditional, fruit-bejewelled spin (which also happens to be light on added sweetener) is a delightful alternative.

Happy comfort baking!

Stay cosy and well, friends!
♥, Marisa

PLUM AND CHERRY CAKE

Vegan, low-sugar, gluten-free option

INGREDIENTS

1/4 cup + 2 tbsp (90 ml) vegan buttery spread (or coconut butter at room temperature)
1/4 cup + 2 tbsp (90 ml) coconut sugar (or birch/other sugar)
1 1/2 cups (360 ml/300g) organic silken tofu, blended
1/2 cup (120 ml) unsweetened, plain plant yogurt (coconut, soy or oat can be used)
A couple of drops of almond extract
1 1/2 tsp vanilla extract
3/4 cup (180 ml) almond flour
1/4 cup + 2 tbsp (90 ml) buckwheat flour
2 1/4 tsp baking powder
A pinch of fine salt

Around 1/3 cup (80 ml) of pitted, ripe fresh cherries
Around 1/3 cup (80 ml) of plum slices (thin)
Around 2 tbsp cherry jam (homemade or store-bought), optional
3/4 tsp coconut sugar to finish, optional

DIRECTIONS

1. Heat the oven to 325°F (165°C), fan. Grease a 3- 3 1/2-cup (720-830 ml) capacity square or rectangular baking dish or enamel pan.
2. Beat the buttery spread and coconut (or other) sugar until fluffy. If using coconut butter (at room temperature), the mix should will not fluff up as much, but ensure it is well-combined.
3. In a large mixing bowl, combine the whisked buttery mix with the blended tofu, almond and vanilla extracts and yogurt.
4. Gently fold through the flours, pinch of salt and baking powder.
5. Pour the batter into the tin and smooth the surface over with a silicone spatula or the back of a spoon. Add four dollops of jam, if using, spacing them apart by an inch or so (a couple of centimetres). Run a butter knife through the jam and batter a couple of times to gently create swirls, ensuring the jam is not completely mixed into the batter.
6. Top with the plum slices and pitted cherries, gently pressing them into the batter with your fingertips or a butter knife, so that some are inside the cake and others are partly submerged. Evenly sprinkle the extra coconut sugar over the cake, if using.
7. Bake for around 30-35 minutes or until the cake is golden brown on the surface and cooked through, yet not too firm. In my opinion, this cake is best with a bit of wobble left in it. This batter is not meant to form a crumb, as such, but baking it a little longer will produce a firmer set, if that’s what you prefer.
8. Cool in the tin for at least 10 minutes before serving, along with a dollop of coconut cream or yogurt, if you wish.

Recipe Notes: This recipe is inherently gluten-free depending upon the yogurt used. Options include coconut, soy or nut-based yogurts.