In addition: coconut oil for greasing the cake tin, additional plums & coconut yogurt for decoration.
Pre-heat your oven to 180C.
Start by cutting your Métis plums into thick slices. Lightly grease a 7'' cake tin (I used 1 tsp coconut oil to do so) and sprinkle 1 Tbsp of brown sugar across the bottom.
Tightly place the plum slices on the bottom of the cake tin - you can create a pattern here if you like - then drizzle with melted vegan margarine and place the tin in the pre-heated oven for 10 minutes.
In the meantime prepare your cake batter: Beat the Aquafaba eggs, then blend in the rest of your liquid ingredients: coconut oil, coconut yogurt, vanilla extract. Lastly add in the spices.
In a separate bowl combine the flour, brown sugar, baking powder and salt, then gently combine the dry and wet ingredients and pour them carefully onto the plums in your cake tin.
Transfer the cake to the oven for about 40-50 minutes. Ideally check the cake with a toothpick after 40 minutes and adjust the baking time accordingly as it can depend on your oven.
Once your cake is done, remove the tin from the oven and let the cake cool down for 10 minutes before carefully removing the cake ring. Place a serving plate onto the cake and swiftly turn the cake around. Use a knife to help remove the bottom of the cake tin.
Decorate with coconut yogurt and plums before serving and keep the cake in the fridge, if you’re keeping it overnight for up to 2 days.