This recipe explains how to make a vegan summer fruit cake in one bowl, using peaches, nectarines, plums, apricots, grapes, cherries, or a mix of them. The cake is kosher and vegan, takes 20 minutes of prep time, 60 minutes total, and is rated easy. It serves 10 and uses a 24 to 26 cm pan.
The batter combines 1 1/2 cups flour, 1 cup sugar, baking powder, baking soda, salt, optional cinnamon, lemon zest, vanilla, apple cider vinegar, plant milk, applesauce, and oil. The text also lists 3 cups of chopped summer fruit, with powdered sugar optional for serving. The ingredient list mentions 14 items.
To bake, the oven is heated to 180 degrees Celsius, without convection, and the pan is greased or lined with baking paper. Dry ingredients are mixed first, then the wet ingredients are added to form a smooth batter. Two thirds of the fruit are folded in, the batter is poured into the pan, the remaining fruit is scattered on top, and the cake is baked for about 45 minutes until a toothpick comes out clean.
After baking, the cake should cool completely before serving. If desired, it can be dusted with powdered sugar. It keeps for up to four days in the refrigerator.
