Plum Crumble Cake (Vegan, Gluten-Free) – Fluffy & Fruity
I love summer - and I love it even more when friends share their harvest. That’s exactly how this Plum Crumble Cake happened: juicy plums, a fluffy crumb thanks to hazelnuts in the dough, and a crunchy crumble on top. It’s hard to believe it’s vegan, gluten-free, and low in sugar. And if you’re in the mood to switch things up: walnuts work beautifully instead of hazelnuts, too.
Equipment
- 27×17 cm baking tray
- Baking paper / parchment
- frying pan (to roast hazelnuts)
- food processor / grinder (for hazelnuts)
- mixing bowls (medium + small)
Ingredients
- approx. 500g plums halved
For the dough:
- 140 g hazelnuts (1/4 cup will be needed for the crumbles)
- 2 ripe FAIR-TRADE bananas (300g)
- 90 g sweet sorghum flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1/2 cup water
For the crumbles:
- 30 g of the ground up hazelnuts
- 65 g sweet sorghum flour
- 1 teaspoon ground cinnamon
- 30 g coconut oil
Instructions
- Preheat the oven to 190°C. Roast the hazelnuts in a frying pan, stirring constantly until the skin starts to fall off. Take off the heat and let cool down.
- Rub off most of the peel and then grind the hazelnuts to fine crumbles. Remove 1/4 cup of the ground hazelnuts, it will be needed for the crumbles. Transfer to a medium sized bowl.
- Add the sorghum flour, baking powder, baking soda and salt and stir well.
- Mash the bananas in a small bowl until they are a fine cream. Add the mashed bananas and the 1/2 cup water to the dry ingredients and mix well to combine. Don't stir too long.
- Transfer to the baking tray and spread evenly. Place the plum halves on top of the dough.
- Mix the ingredients for the crumbles in another small bowl. Sprinkle the crumbs with your hands over the plums.
- Place the tray in the oven and bake covered for approx. 20 minutes at 190°C. Remove the cover for the last 10 minutes (depending on oven type).
Notes
Enjoy! :)