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5 from 1 vote

Plum cake with healthy crumbles

A delicious and juicy plum cake with sugar-free crumbles made from dates and oatmeal.
Prep Time10 mins
Cook Time20 mins
Backzeit25 mins
Total Time55 mins
Course: Cake, Dessert, Kuchen, Nachspeise, Sweet
Keyword: bundt cake, crumbles, plum, plumcake, Vegan
Servings: 1 cake
Author: Verena Frei


  • Baking oven


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


  • 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


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)


  • 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