Oat Milk Upside-Down Plum Cake

Words by Carter Were
Images by Harry Were

I found some plums that were called Hunny and thought that was cute so decided to make an upside down plum cake. The cake is dairy free but I used butter in the topping, if you don’t eat dairy the supermarkets sell vegan alternatives now which would work just as well. Other fruits you could use instead of plums are apples, pears, berries, pineapple or peaches.

For the Cake

  • Plums, 5
  • Flour, 1 ¾ cup
  • Baking powder, 1 tsp
  • Baking soda, ¼ tsp
  • Sugar, ¾ cup
  • Salt, big pinch
  • Olive oil, ⅓ cup
  • Boring Original Oat Milk, ¾ cup
  • Orange juice, ¼ cup
  • Eggs, 2

For the topping

  • Butter, 50g
  • Brown sugar, ½ cup


  1. Heat the oven to 160C with a fan. Grease and line a 22cm cake tin with baking paper.
  2. In a small pot heat the butter and brown sugar until the sugar is just dissolved. Pour the syrup into your cake tin.
  3. Chop the plums in half and remove the stone, then slice finely. Arrange the plums on the base of the tin until it is covered in plums.
  4. In a bowl, sift the flour, baking soda and baking powder, then add the sugar and salt and stir to combine with a wooden spoon.

  1. In another bowl, whisk the oil, Boring oat milk, orange juice and sugar until pale and creamy then add the egg and continue whisking until the egg is incorporated.
  2. Add the dry ingredients to the wet and fold it through with a wooden spoon until smooth.
  3. Pour into the cake tin and bake for 55 mins or until a sharp knife comes out clean. After it has been baking for 30 mins, remove from the oven and place tin foil over the top to stop in from browning anymore.
  4. Once you have removed it from the oven, leave to cool for 5 minutes before turning it upside down.
  5. Slowly flip it onto a plate and peel the paper off.
  6. Because the cake is moist, it’ll be easier to cut when it’s cool, but you can slice it warm if you want.
  7. Serve with yoghurt or whipped cream.