Plum and Hazelnut Crumble Cake (Vegan Gluten-Free)
This Plum and Hazelnut Crumble Cake is moist, tender, fruity and nutty and perfect for going into autumn. It has a vanilla sponge base topped with plums and a hazelnut oat crumble, ideal for dessert and it’s fully plant-based.
If you loved my first Strawberry Pistachio Crumble Cake then this is a more autumnal version using plums and hazelnuts, which work so well together. the cake is moist, tender and so soft and is ideal for afternoon or for dessert (it’s great with dairy-free custard or ice cream, too). This cake is easy to make in one main dish and is packed with fruits, nuts and subtle vanilla and cinnamon flavours, and is one that the whole family will love.
Why will I love this cake?
This sponge is amazing:
- Moist, tender and so fluffy
- Packed with juicy plums
- Topped with an oaty and hazelnut crumble top
- Made with plant-based ingredients
- Naturally dairy-free and egg-free
- Easily gluten-free and nut-free
- Quick to make in one dish
- Great for the autumnal months
- Warming and cosy
- Tastes like cake and crumble in every bite
- Full of wholesome ingredients
- Delicious on its own or with dairy-free custard or ice cream
- The whole family will love it
If you already want to make this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients below with weights and see my favourite and recommended products in the “shop the recipe” section.
For the crumble top:
- Plain or GF plain flour: if using a gluten-free flour, make sure it has xanthan gum inside (or add some of your own: ¼ tsp for the cake below and you can leave it out for the crumbly top).
- Oats: these make the topping more textured and wholesome.
- Golden granulated sugar: this adds a lovely slightly richer caramel colour and flavour to the bake. You can swap this for coconut sugar through, for a slightly denser cake, or use regular granulated sugar.
- Hazelnuts: for a crunchy nutty top.
- Cinnamon: for flavour.
- Coconut oil: this makes the crumbly top “buttery”.
As for the plums:
- Plums: fresh is best as they are juicy and ripe. Slice these into slices or you can chop them in chunks and toss with flour to keep them from sinking to the bottom.
And for the cake:
- Plant-based milk and apple cider vinegar: when mixed together, this forms a buttermilk which binds the egg-free batter. You can use any dairy-free milk like oat, almond, soya or coconut (from the carton).
- Golden granulated sugar: as above.
- Thick coconut yoghurt: this adds lots of moisture to the cake and makes it moist and tender. Make sure it’s a thick and creamy yoghurt, similar to Greek-style yoghurt, with a high fat percentage. I use the Cocos Organic Natural yoghurt.
- Light olive oil: this adds moisture and fat and a “buttery” texture. You can also use sunflower or avocado oil, or try melted and cooled coconut oil (I have not tried this one though).
- Vanilla extract: for flavour.
- Plain or GF plain flour: as above.
- Baking powder: for the rise.
- Cinnamon: for flavour.
- Hazelnuts: to add some crunch inside the cake.
I like to add a drizzle of icing sugar glaze (simply icing sugar and water) over the top of the cake, too).
Is this gluten-free and nut-free?
This cake is easily gluten-free as long as you use gluten-free flour with xanthan gum (or add your own) and to keep this nut-free, swap the hazelnuts for sunflower seeds. Also check that your milk and yoghurt do not contain any nuts.
How do I make this?
This cake is ready to make in a few steps:
- Combine all of the ingredients for the crumbly top: until chunky.
- Slice the plums: and toss in flour.
- Combine the wet ingredients for the cake: to combine.
- Sift in the dry ingredients: and whisk until smooth.
- Fold in the hazelnuts: and pour into the cake tin.
- Layer over the plums and the crumble mix: and press down lightly.
- Bake in the oven for 1 hour: or until well-risen, golden and an inserted skewer comes out clean.
- Allow to cool in the tin and then on a wire rack: and then drizzle with the glaze.
- Slice and enjoy: or keep for later.
How long will it last?
Once cooled, keep the cake in a sealed container for 2-3 days (or longer) in the fridge overnight, but best enjoyed at room temperature.
What other cakes and bakes can I try?
For more cake ideas:
- Apple Crumble Banana Bread
- Strawberry Pistachio Crumble Cake
- Chocolate Chunk Streusel Loaf Cake
- Apple Cinnamon Streusel Blondies
- Cinnamon Swirl Banana Bread
Plum and Hazelnut Crumble Cake (Vegan GF)
This Plum and Hazelnut Crumble Cake is moist, tender, fruity and nutty and perfect for going into autumn. It has a vanilla sponge base topped with plums and a hazelnut oat crumble, ideal for dessert and it’s fully plant-based.
Ingredients
For the Crumble:
- 50g plain of GF plain flour
- 25g rolled oats
- 50g golden granulated sugar
- 25g hazelnuts, chopped
- ½ tsp cinnamon
- 30g softened coconut oil
For the Plums:
- 2 plums
- 1 tbsp plain or GF plain flour
For the Cake:
- 80ml plant-based milk
- 1 tbsp apple cider vinegar
- 150g golden granulated sugar
- 120g thick coconut yoghurt
- 80ml light olive oil
- 1 tsp vanilla extract
- 210g plain or GF plain flour
- 2 ¼ tsp baking powder
- 1 tsp cinnamon
- A pinch of salt
- 30g hazelnuts, chopped
For the Icing:
- 50g icing sugar
- 1-2 tbsp water
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch (20-cm) square cake tin with parchment paper.
- For the crumble, stir together the flour, oats, sugar, hazelnuts and cinnamon in a small bowl. Add the coconut oil and stir to a chunky mix, using your hands towards the end to mix it all.
- Slice the plums in half, remove the stone and slice into thin strips. Add to a small bowl with the flour and toss well.
- To make the cake batter, stir together the milk and vinegar and leave for 5 minutes to curdle. Pour into a large mixing bowl and pour in the sugar, yoghurt, oil and vanilla. Whisk to combine.
- Sift in the flour, baking powder and cinnamon and add the salt. Whisk to a smooth, thick batter with no lumps of flour. Fold in the hazelnuts.
- Pour into the tin and smooth over the top.
- Arrange the plum slices on top and sprinkle over the crumble, pressing down lightly.
- Bake for 60 minutes, until an inserted skewer comes out clean and it’s well-risen and golden (cover with foil for the final 10 minutes if needed).
- Remove from the oven and allow to cool for 10 minutes in the tin and then lift out to cool for 1-2 hours more on a wire rack.
- Mix the icing sugar and water until pourable and drizzle over the cake. Slice into 9 squares.
- Enjoy straight away (while still a little warm) or allow to cool fully and store leftovers in a sealed container for 2-3 days in the fridge.
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Stay in touch
I look forward to hearing what you think of this Plum and Hazelnut Crumble Cake so so please tag me in your creations. I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With plum love x
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