There’s something deeply nostalgic and comforting about a spiced cake – the warm aroma of cinnamon and cloves, the rich, soft crumb, and the sweet tang of seasonal fruit. My Vegan Spiced Plum Cake brings all of that together in a beautiful, wholesome dessert that celebrates simplicity, tradition, and health-conscious baking. Whether you’re observing a religious fast, looking for a refined sugar alternative, or simply craving a cozy, fruit treat, this cake will hit the spot – every single time!

The concept of plum cake dates back to medieval Europe, where dried plums were used in dense fruitcakes eaten during holidays and special feasts. In England, the term plum referred not only to the fruit itself but to any dried fruits, particularly raisins and currants. These early cakes were made without leavening agents and were more like what we’d all a fruit bread of dense pudding today.

Over time, the plum cake evolved. By the 18th and 19th centuries, lighter versions made with fresh plums emerged in Central and Eastern Europe, particularly in Germany and Austria, often served with coffee or tea. Today, spiced plum cakes have taken on a global identity – rich in heritage and easily adapted to suit modern diets, including plant-based and refined sugar-free lifestyles. 

This vegan version honors the cake’s roots while giving it a health-forward twist, making it perfect not just for dessert but also for breakfast or a mid-afternoon snack.

This cake is everything you love about fall and late summer desserts – but without the heaviness. The soft, moist crumb is laced with warm spices like cinnamon, nutmeg, and ginger, offering a deep aromatic base that complements the juicy tartness of fresh plums. 

Each bite brings a contrast of textures: tender cake, syrupy baked plums, and a slightly caramelized edge thanks to the coconut sugar. It’s not too sweet, allowing the fruit and spice to shine. You can enjoy it plain or with a dollop of ice cream on the side. It’s a cake that feels indulgent – but actually nourishes. 

Many religious and spiritual traditions include fasting periods where animal products, dairy, or certain processed ingredients are avoided. This cake is naturally free from eggs and dairy, making it a wonderful option during Orthodox Christian fasting seasons, Lent, or for anyone observing a plant-based or vegan lifestyle year-round. 

While plums are available in supermarkets nearly year-round, peak plum season is between late July and early October in most temperature climates. This is when fruit is at its juiciest, most flavorful, and often cheapest – perfect for baking.

If you’re making this out of season, you can also use frozen sliced plums (thawed and well drained) or even stone fruit alternatives like apricots or peaches, through the flavor profile will shift slightly. 

Overall, this cake is more than just a dessert – it’s a celebration of tradition, health, and season eating. It reminds us that comfort food can be kind to our bodies, respectful of spiritual practices, and full of flavor. Whether you’re enjoying it during a fasting period, sharing it with friends over tea, or savoring a slice on a cool fall morning, this cake is sure to bring warmth to your table. 

And don’t be surprised if it becomes your go-to every plum season – or any time you want to taste a little piece of comfort 🙂