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Preheat the oven to 180°C(350°F).
Wash the plums with tap water and pat dry well. Slice them about 1 inch thick. Set aside.
Make vegan buttermilk by combining the apple cider vinegar and almond milk. Set aside.
In a large bowl, beat the cubed vegan butter and sugar together with a hand mixer until fluffy and player in colour, about 3 mins. Do the same if using a stand mixer.
Add the applesauce, vegan buttermilk, and vanilla extract and beat further until combined.
Add the flour, ground almond, cornflour, baking powder, baking soda, and salt to the wet mixture. mix the wet and dry ingredients gently until just combined with a large wooden spoon. If using a stand mixer, switch to a paddle attachment and mix until just combined.
Add the prepared plums and fold in until just combined. *Set aside some plums for topping.
Pour the batter into an 18cm (7in) cake tin and smooth out the top evenly. Top with the remaining plums and bake in the preheated oven for 60 mins.
Insert a toothpick in the centre of the cake, and if it comes out clean it’s ready. If it comes out with wet batter, bake for further 5-10 mins and test again.
Once the cake is baked, let it cool down to room temperature in the tin. Then take the cake out of the tin and place it on a cooling rack to further cool down. Slice and enjoy!