Plum cake with healthy crumbles
A delicious and juicy plum cake with sugar-free crumbles made from dates and oatmeal.
Servings: 1 cake
Equipment
- Baking oven
Ingredients
Yeast dough:
- 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
Crumbles
- 100 gr (3.5 oz.) dates Medjoul – very soft
- 100 gr (3.5 oz.) rolled oat
- 1 tsp cinnamon
- 2 Tbsp coconut oil
Topping:
- 2 Tbsp ground hazelnuts
- 500-600 gr (17-21 oz.) fresh plums
Instructions
Yeast dough:
- 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)
Crumbles:
- 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
Topping:
- 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