Mom’s Stone Fruit Cake

by | Sep 25, 2020 | Brunch, Nut Free, Recipes, Sweets

This recipe is based on my mom’s stone fruit cake. She has been making this cake for us since I was a kid, and to this day, the aroma of cinnamon and sugar caramelizing on top of the fruit, then the first bite into this cake, it all brings up so many lovely memories, and captures the essence of home.

As autumn is returning once again, the golden leaves are gracing us with their beauty, this cake is a perfect bite to pair with a cup of tea, sitting on the porch and enjoying a lovely autumn breeze.

I was supposed to land in Israel today, and visit my family back home. Due to the state of the world I had to postpone my trip. And so, it seems fitting to share this recipe with you this weekend.

This is my vegan version of this cake, which I am so happy to share with you!


Prep time: 10 mins
Cook time: 35 minutes
Serves 6-8


Nut free


  • 4 tbsp ground flax seeds
  • ½ cup water or orange juice
  • 1 ½ cups spelt flour
  • ½ cup cane sugar*
  • ½ cup grapeseed oil
  • 1 tsp baking powder
  • A pinch of salt
  • 2 fruit, sliced (peach, nectarine, plum, apricot, or a mix)
  • 1 tsp cane sugar
  • ½ tsp cinnamon powder
  • ¼ tsp cardamom powder

*I reduced the sugar in this recipe as I prefer my baked goods not too sweet. If you have a sweet tooth, add another ¼ cup of sugar



Preheat the oven to 375°F.

In a small bowl, mix the ground flax seeds and water/juice. Set aside for 5 minutes. 

In a large bowl, place flour, ½ cup sugar, baking powder and salt.

Add grapeseed oil and soaked flax seeds. Mix well – the batter will be quite thick.

Lightly grease a cake pan.

Place the mixture into the pan, and distribute evenly. 

Top with fruit slices, gently pressing them into the batter.

Sprinkle the cake with 1 tsp cane sugar, cinnamon and cardamom.

Bake for 35 minutes.

Insert a sharp knife to the centre of the cake, to make sure it is fully cooked. Once the knife comes out dry, with just a few moist crumbs clinging to it, take it out of the oven and set aside to cool for 10-15 minutes before serving.

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

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