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Chai Spice Upside-Down Plum Cake
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Chai Spice Upside-Down Plum Cake {vegan, gluten-free}

A delectable chai-spiced cake that just so happens to be vegan, gluten-free, easy to whip up, and happily eaten alone or paired with tea, plain yogurt, or ice cream.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 10 -12 slices

Ingredients

  • 6 ½ tablespoons (98 ml) coconut oil, ghee, or browned butter melted
  • ¼ cup (30 grams) coconut sugar or brown sugar
  • 3 medium (0.5 lb total) Santa Rosa plums pitted and sliced thinly
  • 2 ½ cups (300 grams) whole spelt flour or trusted all-purpose gluten-free mix
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 30 green cardamom pods seeds removed and ground (or 1-½ teaspoons ground cardamom)
  • 3 whole cloves ground (or ¼ teaspoon ground cloves)
  • 4 pieces star anise ground (or ½ teaspoon ground star anise)
  • 1 teaspoon freshly ground fennel seeds
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 1 cup (240 ml) pure maple syrup or raw honey
  • ¾ cup (190 ml) milk of choice (rice, nut, seed, dairy)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Instructions

  • Preheat the oven to 350 F.
  • Coat the bottom of a 8" cake or springform pan with ½ tablespoons of the melted oil. Sprinkle the sugar evenly over the oil to cover the base of the pan. Lay the thin plum slices on the bottom on the pan in overlapping concentric rings.
  • Place flour, baking powder, baking soda, spices, pepper, and salt in a large bowl. Whisk to combine.
  • Melt the remaining 6 tablespoons of coconut oil. Add in the maple syrup, milk, and vanilla. Whisk to combine.
  • Pour the wet ingredients into the dry ingredients bowl, whisk together to remove lumps. Add the vinegar, and whisk vigorously to incorporate.
  • Pour the battered over the prepared cake pan with the plums and caramel sauce. If using a springform pan, place it on a rimmed baking sheet so as to catch any leaks.
  • Bake in the center of the oven, until a toothpick comes out clean, about 40-47 minutes for an 8" pan.
  • Cool the cake on a wire rack for 10-15 minutes. Invert a rimmed plate or serving dish on top of the cake pan, then swiftly invert both such that the caramelized plums are on top of the cake. Serve immediately (while still warm) or serve at room temperature.
  • Store in the fridge for up to two days.