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.
And now here is the recipe for plum cake with healthy crumbles:
Plum cake with healthy crumbles
- Baking oven
- 150 ml (3/4 cup) soy milk
- 30 gr (1/8 cup) coconut blossom sugar
- 1/2 pack (approx. 4 gr / 0.14 oz.) dried yeast or 1/4 dice fresh yeast
- 250 gr (2 cups) spelt or wheat flour
- 1/4 tsp salt
- 100 gr (3.5 oz.) dates Medjoul – very soft
- 100 gr (3.5 oz.) rolled oat
- 1 tsp cinnamon
- 2 Tbsp coconut oil
- 2 Tbsp ground hazelnuts
- 500-600 gr (17-21 oz.) fresh plums
- Gently stir in sugar and yeast in the slighty warm (not too hot) milk until dissolved
- Add flour and salt and knead to a smooth dough
- 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)
- 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
- Add cinnamon and coconut oil
- 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
- Sprinkle 2 Tbsp hazelnuts on top of the dough
- Wash and pit the plums and place them on top of the dough
- Sprinkle the crumbles on top of the plums
- Bake the cake at 180°C (356°F) for about 25-30 minutes
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.
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.
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.
Have you already eaten the first plums and do you like plum cake? I already have another recipe on the blog for a plum cake with curd layer, which I can highly recommend.
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