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Stina Spiegelberg

Stina Spiegelberg

Plum Cake with Streusel

Plum Cake with Streusel

I’ve been looking for a perfect plum cake recipe for a long time. There hasn’t been a  plum cake recipe in my baking book because I couldn’t find the perfect one. The yeast dough is too dry on the second day, and the shortcrust pastry was too sandy for me. But these slices are super juicy, less sweet, and incredibly fruity. The perfect fall pastry I must say!

And best of all, they taste EVEN better on the second day! So it’s worth doing more and maybe tackling a whole sheet at the same time.

Plum Cake with Streusel

The plum cake consists of shortcrust pastry with almonds, a layer of yogurt, fruity plums, and crumbles with slivers of almonds. All dipped in with a touch of vanilla and cinnamon.

Plum Cake with Streusel

This recipe is:

  • super juicy
  • a classic for fall
  • perfect for anyone who loves to bake
  • vegan and purely plant-based
  • egg free and dairy free
  • less sweet
  • for big and small
  • fast and easy
  • perfect for the coffee table
  • suitable for children’s birthday parties
Plum Cake with Streusel

Makes a 20x20cm loaf pan or 1/2 sheet (9 pieces).

Preparation time: 20 minutes

Baking time: 30 minutes

Instructions:

Preheat the oven to 190°C top/bottom heat.

For the shortcrust pastry, mix the wheat flour, almonds, and birch sugar in a mixing bowl. If you like the recipe sweet, you can use 100g of sugar. Here I deliberately chose a less sweet preparation for our daughter. Add the cinnamon, the margarine in flakes and the oat drink and mix with a fork or a mixer to form an even dough.

Line a 20x20cm baking tin with baking paper and place the shortcrust pastry in it. Flatten at the bottom of the mold.

For the filling, mix the yogurt with cornstarch, vanilla, and sugar until it becomes smooth. Spread the mixture evenly on the shortcrust pastry to the edge.

Stone and halve the plums, then toss in a tablespoon of cornstarch with a pinch of cinnamon until the plums are completely coated. Stick the plums one by one into the yogurt layer. Mix the flour, sugar, and margarine in a bowl with a fork into crumbles and spread over the cake with the flaked almonds.

Bake for 45 minutes until it gets golden, then serve lukewarm with cream. Enjoy the fall!

Crumbled plum cake

STINA SPIEGELBERG
The plum cake consists of shortcrust pastry with almonds, a layer of yogurt, fruity plums, and crumbles with slivers of almonds. All dipped in with a touch of vanilla and cinnamon. The perfect fall pastry I must say!
Prep time 20 mins
Baking time 30 mins
Course Autumn, Cake, Easy Peasy, Regional, Sweets & Baking
Servings 9 Pieces

Ingredients
  

For the shortcrust pastry:

  • 200 g Wheat flour type 550 or spelled flour type 630
  • 30 g grounded Almonds
  • 70 g Birch sugar/xylitol or sugar
  • 1 pinch Cinnamon
  • 120 g Vegetable margarine Alsan Bio
  • 3 tbsp Oat drink

For the filling:

  • 300 g Plain soy yoghurt
  • 20 g Cornstarch
  • ½ tsp grounded Vanilla
  • 1 tbsp Birch sugar/xylitol or sugar
  • 600 g Plums or fruit of your choice
  • 1 tbsp Cornstarch
  • 1 pinch Cinnamon

For the sprinkles:

  • 2 tbsp Flour
  • 1 tsp Birch sugar/xylitol or sugar
  • 2 tbsp Margarine
  • 40 g Flaked almonds

Instructions
 

  • Preheat the oven to 190°C top/bottom heat.
  • For the shortcrust pastry, mix the wheat flour, almonds, and birch sugar in a mixing bowl.
  • If you like the recipe sweet, you can use 100g of sugar.
  • Add the cinnamon, the margarine in flakes and the oat drink and mix with a fork or a mixer to form an even dough.
  • Line a 20x20cm baking tin with baking paper and place the shortcrust pastry in it. Flatten at the bottom of the mold.
  • For the filling, mix the yogurt with cornstarch, vanilla, and sugar until it becomes smooth. Spread the mixture evenly on the shortcrust pastry to the edge.
  • Stone and halve the plums, then toss in a tablespoon of cornstarch with a pinch of cinnamon until the plums are completely coated.
  • Stick the plums one by one into the yogurt layer.
  • Mix the flour, sugar, and margarine in a bowl with a fork into crumbles and spread over the cake with the flaked almonds.
  • Bake for 45 minutes until it gets golden, then serve lukewarm with cream.
Keyword plum cake, vegan, vegan yogurt
Plum Cake with Streusel

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