Plum crumble cake

This plum crumble cake reminds me so much of autumn. It's a warming and comforting cake. Because there's so little added sugar in the cake you can as well serve it as a warm breakfast topped with some coconut yogurt together with a warm cup of tea or coffee.

You can store the cake for a couple of days in your fridge or freezer and warm it in the oven or microwave before serving it. I definitely recommend serving it warm. Enjoy.

Plum crumble cake recipe

Ingredients

Serves 8 pieces

For the cake

100g quinoa flakes (opt. rolled oats)

100g almonds

60g coconut sugar

20g sugar

1 tsp vanilla extract

1 tsp baking powder

100g cold butter

1 egg

For the filling

550g plums with the stone removed

30g sugar

The zest from one organic lemon

Directions

The cake

Preheat the oven to 175 degrees and line a 20 x 30 cm baking pan with parchment paper.

In a food processor, start by blending the quinoa flakes into flour. Add the almonds and blend until they also become flour. Put the quinoa & almond flour into a bowl, add the coconut sugar, sugar, vanilla extract and baking powder. Next, add the butter in small cubes and crumble it into the flour mixture until it resembles breadcrumbs. Crack the egg into the bowl and use it to bring the dough together. First stir with a fork, and then knead the dough together until it forms a ball. Now press ⅔ of the dough in the bottom of your baking pan and save the last ⅓.

The filling

Cut the plums into small pieces and put them into a bowl. Mix them together with the sugar & lemon zest and transfer them into the baking pan. Crumble the last ⅓ of the dough on top of the plums. Bake for 40 minutes in the oven, then leave to cool completely before cutting the cake into slices. Enjoy with some coconut yogurt, ice cream or creme fraiche.