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Vegan plum cake

Delicious, delicious - when plum season arrives, there is nothing more delicious than a freshly baked plum cake. It tastes twice as good with our delicate Kölln flakes and our Kölln oat drink classic.
Veganer Pflaumenkuchen

Preparation

  • 1
    Cover the baking tray with baking paper and preheat the oven. Halve the plums and cut into slices. Mix the ingredients for the dough and place on the baking tray.
  • 2
    Spread the plum pieces on the cake and bake.
  • 3
    10 minutes before the end of the baking time, sprinkle the sliced ​​almonds over the cake. Let the cake cool and serve immediately.
  • 4
    Top/bottom heat: 175 °C Circulating air: 160°C Baking time: approx. 40 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for approx. 12 pieces:

For the dough

250 G
Flour
100 G
Delicate Kölln Oat Flakes
1 pack
baking powder
100 G
ground almond
200 G
Sugar
1 pack
vanilla sugar
100 ml
Mazola® germ oil
320 ml
Oat drink

For the topping

800 - 1000 G
pitted plum

After baking

20 - 30 G
sliced ​​almond

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Ingredients

Serving(s)
1
Ingredients for approx. 12 pieces:
For the dough
250 G
Flour
100 G
Delicate Kölln Oat Flakes
1 pack
baking powder
100 G
ground almond
200 G
Sugar
1 pack
vanilla sugar
100 ml
Mazola® germ oil
320 ml
Oat drink
For the topping
800 - 1000 G
pitted plum
After baking
20 - 30 G
sliced ​​almond

Vegan plum cake

Delicious, delicious - when plum season arrives, there is nothing more delicious than a freshly baked plum cake. It tastes twice as good with our delicate Kölln flakes and our Kölln oat drink classic.

Preparation

  • 1
    Cover the baking tray with baking paper and preheat the oven. Halve the plums and cut into slices. Mix the ingredients for the dough and place on the baking tray.
  • 2
    Spread the plum pieces on the cake and bake.
  • 3
    10 minutes before the end of the baking time, sprinkle the sliced ​​almonds over the cake. Let the cake cool and serve immediately.
  • 4
    Top/bottom heat: 175 °C Circulating air: 160°C Baking time: approx. 40 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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