Skip to main content
FreistyleRecipes · Travel · Slow Living
  • Plum cake with vanilla sauce
  • Whole plum cake with crumbles from above, freshly baked
  • Plum streusel cake in the pan, fresh plums alongside
  • Plum streusel cake slice with cream, plated from above
  • Whole plum streusel cake with a slice removed, from above
  • Plum cake – recipe photo with title text

17 SEPTEMBER 2019

Plum cake with healthy crumbles

JUMP TO RECIPEPRINT RECIPERate & Comment

This post is also available in: deutsch

Last updated 8 June 2026

Prep
15 min
Cook
30 min
Total
45 min
Servings
12 slices

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).

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.

Whole plum cake with crumbles from above, freshly baked

Recipe

And now here is the recipe for plum cake with healthy crumbles:

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. 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.

Plum streusel cake in the pan, fresh plums alongsidePlum streusel cake slice with cream, plated from above

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 sprinkles.

Whole plum streusel cake with a slice removed, from above

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" sprinkles (which I also like very much), but also my kids liked the cake very much.

Plum streusel cake slice with cream on a plate, served with a fork

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.

Pinterest

If you have Pinterest you can find me here. Please feel free to pin this pic:

Plum cake – recipe photo with title text

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: place the plums cut side up on the dough so the juice evaporates upwards and the base stays light. The ground hazelnuts under the fruit soak up extra moisture so nothing turns soggy. Use ripe, sweet plums or prune plums and the cake needs no extra sugar at all. It tastes best fresh and still warm, but keeps covered for 2–3 days – just warm it briefly in the oven to make the crumbles crispy again.

Plum cake with vanilla sauce

4.7 from 3 votes

Plum cake with healthy crumbles

Juicy vegan plum cake with crunchy crumbles made from dates and oats. Built on a fluffy yeast dough with no added refined sugar, it is the perfect late-summer bake.

  • Course:Cake
  • Keyword:vegan, low sugar, juicy, autumnal, crunchy
  • Prep:15 min
  • Cook:30 min
  • Servings:12 slices
Vegan
printpin

EQUIPMENT

  • Baking oven

INGREDIENTS

Yeast dough:

  • 150ml (3/4 cup)soy milk
  • 30gr (1/8 cup)coconut blossom sugar
  • 1/2pack (approx. 4 gr / 0.14 oz.)dried yeast or 1/4 dice fresh yeast
  • 250gr (2 cups)spelt or wheat flour
  • 1/4tspsalt

Crumbles:

  • 100gr (3.5 oz.)dates Medjoul – very soft
  • 100gr (3.5 oz.)rolled oat
  • 1tspcinnamon
  • 2Tbspcoconut oil

Topping:

  • 2Tbspground hazelnuts
  • 500-600gr (17-21 oz.)fresh plums

INSTRUCTIONS

Yeast dough

  1. Gently stir in sugar and yeast in the slighty warm (not too hot) milk until dissolved
  2. Add flour and salt and knead to a smooth dough
  3. Cover it up and let the dough rise at a warm spot for approx. 2-3 hours (the less yeast, the longer the rising time)

Crumbles

  1. Pit the dates and put them in a mixer/food processor along with the oat flakes and mix them until you have a crumbly mixture
  2. Add cinnamon and coconut oil

Topping

  1. Knead the yeast dough once more and then place it into a round baking pan (approx. 30 cm / 12“ ø) – if you want to bake a whole baking pan, then double the ingredients
  2. Sprinkle 2 Tbsp hazelnuts on top of the dough
  3. Wash and pit the plums and place them on top of the dough
  4. Sprinkle the crumbles on top of the plums
  5. Bake the cake at 180°C (356°F) for about 25-30 minutes
Calories
245 kcal
GOOD TO KNOW

Frequently asked questions

  • Yes, prune plums work just as well. They are a little firmer and less juicy than round plums, which keeps the dough nice and dry. You can also mix the two, as long as the fruit is ripe and sweet.

  • Classic crumbles are made from butter, sugar and flour. In my version, Medjoul dates bring the natural sweetness and oats give the crunchy texture, with just a little coconut oil and cinnamon. The cake needs no refined sugar yet still turns out lovely and crispy.

  • Wash and pit the plums, then place them cut side up on the dough so the juice can evaporate upwards. The 2 tablespoons of ground hazelnuts under the fruit soak up extra moisture, which keeps the base light and airy.

  • It tastes best fresh and still warm from the oven, but you can keep it covered at room temperature for 2–3 days, or let the yeast dough rise the night before. To freshen it up, warm the cake briefly in the oven.

  • I usually bake with spelt flour, but you can also use wheat flour or a 50/50 mix. Wheat flour makes the dough a little fluffier, while spelt gives it a fine, nutty flavour. Both taste wonderful.

How did you like this recipe?

Leave a comment

Never published.

No comments yet

Be the first to share your thoughts.

TAGS:HEALTHYVEGANEASYPLUM CAKECRUMBLESPLUMPLUMSSUGAR-FREE

FOLLOW US

@frei_style on Instagram

Follow us for daily inspiration from our kitchen.

Instagram content blocked by your cookie settings.

You might also like

Apfel-Zimt Muffins

Apple cinnamon muffins

Zucchini hazelnut cake

Zucchini hazelnut cake

Zwetschgen-Schokoladen Muffins

Plum chocolate muffins

Plum cake with crumbles and curd layer

Plum cake with crumbles and curd layer

PIN IT

Pinterest

Plum cake with vanilla sauce
Save to Pinterest