Preheat your oven to 350°F (175°C) and prepare a 9-inch round baking pan by lining it with parchment paper and greasing the sides.

Slice the peaches and plums into half-inch pieces and arrange them in a single layer at the bottom of the prepared pan.

Melt together vegan butter, light brown sugar, maple syrup, and kosher salt in a saucepan over medium heat. Stir until smooth, then pour over the fruit.

Cream vegan butter and light brown sugar until fluffy. Mix in silken tofu, sour cream, and vanilla until smooth.

In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.

Fold dry ingredients into the wet mixture until just combined, taking care not to over-mix.

Pour the batter over the fruit layer, smoothing the top with a spatula.

Bake for approximately 35 minutes or until the top springs back and edges pull away from the pan.

Cool the cake in the pan for 10 minutes, then invert onto a serving plate.