- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 8 servings
- Difficulty
- Easy
- Calories
- 310 kcal
Quick summary
“This traditional German fresh plum cake combines soft vegan dough with a citrus touch and a crunchy streusel topping with cinnamon. The juice released by the roasted plums perfectly balances the buttery sweet farofa.”
What you need to know
- The emulsion of plant-based milk and oil creates a moist dough without the need for eggs or animal derivatives.
- The fresh plums positioned vertically sink gently releasing natural syrup into the dough.
- Very cold vegetable butter is the secret to obtaining crispy farofa (streusel) stones in the oven.
Ingredients
Main
- g All-purpose flour
- g Granulated sugar
- g (1 tablespoon) Baking powder
- g (1 sachet) or 1 teaspoon of extract Vanilla sugar
- ml Plant milk (oat, soy, almond)
- ml Óleo vegetal (girassol ou canola)
- teaspoon Lemon zest
- g Plums (Zwetschgen), pitted
- g Wheat flour (for the streusel)
- g Granulated sugar (for the streusel)
- teaspoon Cinnamon powder (for the streusel)
- g (diced) Cold vegetable butter (for the streusel)
Instructions
Principal
- For the streusel: in a small bowl, mix the all-purpose flour, granulated sugar, and ground cinnamon. Add the cold vegetable butter cut into cubes. With your fingertips, rub the butter into the flour mixture until you get coarse crumbs. Keep in the refrigerator to maintain consistency.
- Pré-aqueça o forno a 180°C (350°F). Grease a round pan of approximately 24 cm in diameter (or rectangular, 20x30 cm) with vegetable butter and lightly flour to prevent the cake from sticking.
- Wash the plums, dry them well, cut them in half, and remove the pits. If the plums are very large, cut each half into two more slices. Set aside the prepared fruits.
- In a large bowl, whisk together the dry ingredients for the cake: wheat flour, granulated sugar, baking powder, and vanilla sugar. Make sure they are well combined.
- In another bowl, mix the liquid ingredients: plant-based milk, vegetable oil, and lemon zest. Stir until all liquids are well incorporated and homogeneous.
- Pour the wet ingredients into the bowl of dry ingredients. Mix gently with a whisk or spatula, just until the dough is homogeneous. Avoid overbeating to prevent developing gluten and making the cake dense.
- Pour the batter into the prepared pan and spread evenly with a spatula, creating a smooth base for the fruits.
- Distribute the plum slices over the batter, pressing them down slightly. Organize them beautifully, as they will be the visual highlight of your cake.
- Remove the streusel from the refrigerator and spread it over the plums, covering them generously and evenly.
- Bake in a preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The streusel should be golden and crunchy.
- Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring to a wire rack. Allow to cool completely before slicing for better results and presentation.
Chef's tips
- Cut the plums into halves or quarters and stick them upright with the skin down on the raw dough.
- Rub the vegetable butter cubes with your fingertips quickly so as not to melt the fat.
- Let the cake warm in the pan for 20 minutes before releasing the removable side so it doesn't break.
Variations
- Add 1/2 cup of sliced almonds on top of the streusel before baking for more crunch.
- Add a pinch of ground cardamom to the dough to accentuate the aromas of Nordic pastry.
- Sprinkle powdered sugar with cinnamon over the already cold cake to finish the visual presentation.
Substitutions
- Oat vegetable milk can be replaced by almond milk, soy milk, or chestnut milk.
- Fresh plums (Zwetschgen) can be swapped for common ripe black plums or fresh apricots.
- Sunflower vegetable oil can be replaced by canola oil or deodorized melted coconut oil.
How to store
Store under a cloche or closed jar in a cool place for up to 3 days. Due to the humidity of fresh fruits, on hot days store in the refrigerator for up to 5 days and remove 20 minutes before consuming.
Can it be frozen?
It can be frozen in slices wrapped individually in parchment paper and plastic wrap for up to 2 months. Thaw at room temperature and heat in an electric oven at 160°C for 5 minutes to restore the farofa.
What to serve with
Serve warm with a scoop of vegan vanilla ice cream, coconut whipped cream, or a cup of fresh brewed coffee.
Frequently asked questions
Why should the streusel be made with cold vegetable butter?
The cold butter forms small flakes wrapped in flour and sugar. In the oven's heat, the fat melts slowly, creating air pockets and toasted bits; Warm butter turns into paste and loses crunchiness.
Does the juice from the roasted plums not leave the middle of the cake raw?
The arrangement of the fruits with the peel down and slightly tilted directs the juice to the fruit itself, besides the dough having a dense enough consistency to support the moisture during the 45 minutes in the oven.
How to prevent the dough from becoming heavy and soggy without eggs?
Mix the dry ingredients into the wet ones with a spatula delicately and only until the flour is absorbed. Overbeating activates the gluten, making vegan doughs gummy and heavy instead of fluffy and airy.
What is the ideal plum variety for authentic Zwetschgenkuchen?
The cake uses the Zwetschge plum (a dark, oval European variety), which has firm flesh, little free water, and releases the pit easily. Common round plums can be used as long as they are very firm.
