Pre-heat oven to 350F and grease a 10-inch tart pan with cooking spray.
In a 2-cup measuring cup, add the apple cider vinegar and almond milk. The mixture should measure 1 1/2 cups. Let sit for five minutes to allow milk to curdle.
In a large bowl, add the vinegar/almond milk mixture, along with the oil, almond extract and egg. Whisk until combined.
In the same bowl, add the flour, 1/2 cup cane sugar, baking powder, spices and salt. (Sift in dry ingredients if lumpy). Whisk together until well combined.
Slice each plum into eight wedges, leaving the skin on, and arrange on top of the cake. Don’t worry if the plums sink into the batter. Sprinkle the remaining 1 tablespoon of cane sugar on top of the cake and bake for 35-40 minutes, or until a tooth pick inserted in the centre comes out clean.
Let cool completely before removing from the tart pan and cutting into slices. While this cake is best served fresh, you can store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
If you don’t have a 10-inch tart pan, you can use a springform pan or a regular cake pan. Just adjust the bake time slightly depending on the size of your pan.
If you don’t have spelt flour, you can use whole wheat flour but it will result in a denser cake.
The recipe calls for cane sugar, but coconut sugar or granulated sugar will work too. With that said, a courser sugar, like cane or turbinado, works best sprinkled on top.
I used unsweetened almond milk to make the buttermilk, but you can use another type of dairy-free milk.
While I used plumcots in this recipe, you can use plums, apricots, pluots or apriums, whatever you have available to you.
This recipe was adapted from Clean Eating Magazine’s Buttermilk Plum Cake.