Hello lovelies,
the first plums are ripe and that’s an indicator for two things: autumn is not far away and I have a new recipe for you: plum cake with healthy crumbles. A delicious yeast dough, juicy plums and sugar-free, crunchy crumbles made from dates and oatmeal. The cake manages with very little sugar due to the sweet fruits and dates (there is only some coconut blossom sugar in the yeast dough). If you bring home more plums than one cake can hold, my chocolate muffins with fresh plums are the next thing I bake.
The combination of yeast dough, fresh fruits and fine crumbles is one of our favorite cakes and it's great for processing ripe and sweet fruits. And yet they are not too heavy and unhealthy. A delicious vanilla sauce matches very well. What I like about yeast cakes is that the vegan version is so easy to make, because you hardly have to replace any ingredients. In my experience, yeast dough rises best with soy milk, because it has a lot of protein.
Of course, the plum cake with healthy crumbles tastes best straight out the oven, sprinkled with some powdered sugar (I like to use powdered birch sugar) or with a delicious vegan vanilla sauce, and if you want to go further than birch sugar on top, what each swap does to the crumb is in my guide to sugar substitutes for baking. I usually bake the cake with spelt flour, but of course you can also use wheat flour or a 50/50 mixture. The dough will turn out a little fluffier with wheat flour, but we like spelt flour just as much.
By the way, instead of using plums, you can also make the cake with apples, just a bit of a sour apple. For example Boskopp apples are excellent and taste delicious with the crumbles. And when I feel like grating something from the vegetable drawer instead, the moist vegan carrot cake with marzipan from our Easter brunch gets by without a single egg.
The crumbles made from dates and oatmeal are not only a healthy alternative to the classic crumbles that usually consist of butter, sugar and flour, but they are also really crispy and go well with the sweet fruits. Of course, you shouldn't compare them with "conventional" crumbles (which I also like very much), but also my kids liked the cake very much. Sneaking something green past them works even better in my zucchini chocolate cake, where dark chocolate hides a whole vegetable so well that nobody at our table has ever noticed.
Have you already eaten the first plums and do you like plum cake? If you are after more fruity late-summer bakes, be sure to try my plum cake with curd layer or the delicate plum tart with buckwheat flour. And for everyone who loves a crumble topping, my vegan apple cake with crumbles is a real family favourite too.
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