Make Flax egg-Buttermilk mixture: In a lage bowl, mix plant milk, half-lemon juice, flax meal, and cornstarch. Let it curdle.
Prepare Plums: Slice plums into wedges, then season with cardamon, one tablespoon sugar, lemon zest, and a pinch of salt.
Prepare Dish: Oil and flour a 9-inch circular baking dish.
Toss in the rest of the ingredients: Gradually add 6 tablespoons of brown sugar, flour, baking powder, melted butter, vanilla extract, and a pinch of salt to the buttermilk mix, gradually, until a uniform mix forms and no white spots can be noticed.
Pour Batter: Use a spatula to spread some of the mixture onto the prepared baking dish, then arrange one layer of the seasoned plums, pour the rest of the batter on top, and then add the remaining plums in an esthetic pattern, pushing each one with your thumbs so it integrates into the whole mixture.Sprinkle the remaining brown sugar tablespoon to give the cake a caramelized look.
Bake for 40 minutes: until a toothpick comes out clean. Let the cake sit and cool for at least 15 minutes before slicing.
Enjoy: Serve for breakfast or as a dessert with a scoop of vegan vanilla ice cream.
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Notes
Storing in the Fridge: Keep that plum cake tasting like it's fresh out of the oven by sealing it in an airtight container or wrapping it snugly in plastic wrap. It'll stay scrumptious and moist for up to 5 days.Warming it Up: Ready for round two? Either let the cake chill at room temp or give it a quick 20-30 second spin in the microwave. If you're Team Oven, set it to 350°F and heat the cake for a quick 5 minutes.Freeze and Feast Later: Want to savor the goodness for longer? Slice the cake into individual servings, wrap 'em up tight in plastic, and stash them in a ziplock bag. They'll be good to go for up to 3 months.From Frozen to Fabulous: When you're ready to dive back in, you've got options. Thaw it in the fridge overnight or go for the oven straight from the freezer. Just preheat to 350°F and bake for 10-15 minutes until it's warm and inviting.