Summer is not officially here yet but the summer fruits are! To celebrate all the summer fruits, I made a cake. The cake is vegan and fits as your Shabbat pareve dessert. I like to have dessert especially over the weekend when we rest and enjoy time with the family.
The beauty of this cake is that it can fit with any of your favorite fruits. Plums, nectarines, apricots, grapes, cherries, berries, figs, apples, pears, etc. If you use stone fruits, you cut them into thin slices and arrange them on the cake and for other smaller fruits like the blueberries I used, you just add them whole on top of the cake batter. If the fruits you are using are very tart, you can take out one or two tablespoons of the sugar quantity and sprinkle it on top of the cut fruits to caramelize them and make them sweeter.
The ingredients for the cake are all-purpose flour, almond meal, sugar, baking powder, baking soda, salt, vanilla, soy milk, vegetable oil, white wine vinegar and the fruits you choose. I used plums, nectarine and blueberries. The milk can be any non-dairy milk you prefer.
The process of making the cake is simple and quick. You mix all ingredients, pour the batter into a pan and add the fruits on top. Baking time is 40 minutes. That's it, simple and delicious.
The cake is moist and rich with flavor of almonds, vanilla and the fruits. It's sweet and fits with a cup of coffee or tea. The cake has a rustic look after baking it and of course yummy flavor. This cake might remind you of your mother or grandmother, it's just this kind of homemade cake that you never buy, you just bake yourself. It's called "summer fruit cake" but it's just so good all year round! Use the fresh fruits of the season and enjoy their colors and flavors.
Recipe yields one round cake – I used a 24cm | 8 inch pan.
For more parve cakes and other desserts, check out my parve desserts recipe index.
Here is the recipe for this delicious summer fruit cake:
Vegan Summer Fruit Cake
- 1½ cups all-purpose flour
- ½ cup ground almonds (almond meal)
- 1 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract/paste
- 1¼ cup soy milk
- ½ cup vegetable oil
- 1 tablespoon white wine vinegar
- 2 plums
- 1 nectarine
- 1 cup blueberries
- Set the oven to 170°C / 350°F with the fan.
- Grease a round 24cm | 8 inch baking pan.
- Cut the plums and nectarine to thin slices.
- In a bowl, place all dry ingredients and mix well.
- Add the wet ingredients and mix to a unified batter.
- Pour the batter into the greased pan.
- Arrange the plums and nectarine on top of the cake batter.
- Add the blueberries too.
- Bake for 40 minutes.
- Cool the cake at room temperature.
- Serve and enjoy!