This Yogurt Plum Cake is the perfect way to enjoy one of the best fruits: plums! Soft, fluffy vanilla sponge topped with juicy plums—simply delicious. This cake is quick and easy to make, and you only need one bowl!
I’m not the biggest fan of cake. Shocking, I know. It’s often a bit too sweet for my liking. However, this yogurt plum cake is a whole other story.
It’s simple and delicious with the perfect level of sweetness for my taste—ideal if you prefer a fruity cake over an overly sweet one.
Don’t let the simplicity of this cake fool you, though. The flavors and textures are incredible, and I just know you’re going to love it! It’s especially delicious with a dollop of yogurt on top.
I also love that this recipe is incredibly easy to make, making it perfect for beginner bakers as well as novice bakers. It’s made in one bowl, and you don’t need any fancy equipment or techniques. The hardest part about this cake is waiting for it to bake!
So, if you’re looking for an easy cake or dessert to treat yourself or your dinner guests, this is it! I hope you enjoy it!
Why You’ll Love This Plum Cake with Yogurt
- It’s made in one bowl: less washing up!
- It’s easy to make: you don’t need any special equipment or techniques.
- It’s a perfect recipe for beginner bakers as well as novice bakers.
- It’s secretly healthy: the ingredients are nourishing!
- It’s soft, fluffy, and perfectly sweet.
- It’s good for your soul and your body!
What Makes This Cake Healthy
This Yogurt Plum Cake isn’t just delicious—it’s also a healthier dessert option thanks to its wholesome ingredients. Here’s what makes it a nutritious choice:
- Yogurt: The use of yogurt in this recipe adds a moist texture to the cake without relying on excessive amounts of oil or butter. Yogurt is rich in protein and probiotics, which are beneficial for digestion and overall gut health. If you opt for a dairy-free alternative like soy or coconut yogurt, you’re still getting a nutritious boost with added benefits.
- Plums: Plums are packed with essential vitamins, such as vitamin C, which support the immune system and promote healthy skin. They also contain antioxidants that help fight inflammation and protect against cell damage. The natural sweetness of ripe plums means you can use less added sugar in the recipe.
- Coconut Sugar: Instead of refined white sugar, this recipe uses coconut sugar, which is less processed and retains more nutrients, including iron, zinc, and calcium. Coconut sugar has a lower glycemic index compared to regular sugar, which means it has a gentler effect on blood sugar levels.
- Olive Oil: Olive oil is a heart-healthy fat that provides essential fatty acids and antioxidants. It’s a better alternative to butter or other oils, helping to keep the cake moist while supporting cardiovascular health.
- Wholemeal Flour: The use of fine wholemeal flour adds more fiber to the cake compared to all-purpose flour. Fiber is important for digestive health and can help maintain steady blood sugar levels. It also makes the cake a more filling option.
Ingredients and Substitutions:
These are the ingredients you’ll need to make this Yogurt Plum Cake. You can find the exact measurements in the recipe card at the bottom of this page.
- Yogurt: Adds delicious moistness to this cake without needing an excessive amount of oil or butter. The flavor mellows the sweetness and pairs perfectly with the juicy plums. You can use a dairy-free alternative like soy or coconut yogurt to make this vegan.
- Sugar: I usually use coconut sugar as it’s an unrefined sugar that’s much more nutritious than regular white or brown sugar. You can use any sugar you like.
- Olive Oil: To make this plum cake soft and moist and prevent it from drying out, a bit of oil is needed. I recommend using either Extra Virgin Olive Oil or Grape Seed Oil. Alternatively, you can use melted grass-fed butter or coconut oil.
- Vanilla Extract: Enhances the flavors of the cake.
- Eggs: Add a light fluffiness to the cake. I haven’t tested this cake with any egg substitutes.
- Flour: I like to use fine wholemeal flour, but all-purpose or cake flour also works perfectly fine. I haven’t tested this cake with gluten-free flour, but you could try a gluten-free flour blend. Alternatively, you can make my Plum and Honey Cake, which is made with oat flour.
- Baking Powder and Baking Soda: Make the cake light and fluffy and rise to perfection.
- Plums: You can use any type of plum—try to use ripe plums as they’re sweeter.
Equipment Needed:
- Digital Food Scale: For accurate measurements and perfect results.
- Chopping Board and Knife: To prep the plums.
- Mixing Bowl
- Sieve
- Whisk and Spatula
- 9-inch Springform Cake Tin
How to Make Yogurt Plum Cake
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Preheat your oven and grease your cake pan. You can add some parchment paper to the bottom of your cake pan if it’s not non-stick.
Step Two:
Prep your plums: slice each in half, then remove the pit and slice each half into quarters.
Step Three:
Add your yogurt, sugar, olive oil, vanilla, and eggs to a mixing bowl and whisk until fully combined and slightly fluffy.
Step Four:
Add your flour, baking powder, and baking soda to a sieve and sift into your wet ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined.
Step Five:
Transfer the cake batter to your cake tin, then arrange the plums across the top.
Step Six:
Bake for 45 minutes—check doneness with a skewer; it should come out with a few moist crumbs. If the skewer comes out with cake batter on it, place it back in the oven for an additional 5 minutes.
Step Seven:
Leave the cake to cool in the tin for 15 minutes, then remove and place on a wire rack until completely cool before serving.
Tips and Notes
- Plum Preparation: For the juiciest plums, use ripe but firm plums. Overripe plums may release too much juice during baking, which can affect the cake’s texture. If your plums are very juicy, you can pat them dry with a paper towel before adding them to the batter.
- Mixing: Be careful not to overmix the batter once you’ve added the dry ingredients. Overmixing can result in a dense cake. Gently fold the dry ingredients until just combined to ensure a light, fluffy texture.
- Baking Time: Oven temperatures can vary, so start checking the cake a few minutes before the recommended baking time. Insert a skewer into the center of the cake; it should come out with a few moist crumbs, not wet batter. If the skewer comes out clean, the cake is done.
- Cooling: Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart. Let the cake cool completely before slicing to ensure clean cuts and better texture.
- Flavor Variations: Feel free to experiment with different fruits or add-ins. Fresh or frozen berries, chopped apples, or even a sprinkle of cinnamon can add delightful variations to this cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure it’s well-wrapped to prevent freezer burn.
- Serving Suggestions: This cake is delicious on its own, but you can also serve it with a dollop of yogurt or a drizzle of honey for extra sweetness. It pairs well with a cup of tea or coffee for a delightful treat.
Storage Instructions
To keep your Yogurt Plum Cake fresh and delicious, follow these storage guidelines:
At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and flavor.
Refrigeration: If you want to extend the cake’s shelf life, you can refrigerate it. Place the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh in the refrigerator for up to 1 week. Let it come to room temperature before serving for the best flavor and texture.
Freezing: To freeze the cake, ensure it has completely cooled. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, transfer the cake to the refrigerator overnight, and let it come to room temperature before serving.
FAQ
Can I use other fruits instead of plums?
Yes, you can substitute other fruits like peaches, apricots, or berries. Just make sure the fruit is ripe and not too juicy to prevent affecting the cake’s texture.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free flour blend in place of wholemeal or all-purpose flour. Make sure the blend includes xanthan gum or guar gum to help with texture.
What can I use instead of yogurt to make this cake dairy-free?
You can use dairy-free alternatives such as soy yogurt, coconut yogurt, or unsweetened applesauce. For a thicker consistency, coconut yogurt is a great option.
How do I know when the cake is done?
Check the cake for doneness by inserting a skewer or toothpick into the center. It should come out with a few moist crumbs, not wet batter. If the skewer comes out clean, the cake is done.
More healthy cakes you need to make next:
- Easy and Healthy Banoffee Cake
- Healthy Chocolate Cake
- Best-ever vegan peanut butter cake (easy + healthy!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Yogurt Plum Cake
Equipment
Ingredients
- 250 g Yogurt (1 cup)
- 150 g Sugar (¾ cup)
- 50 g Olive Oil (¼ cup)
- 3 Eggs
- 1 tbsp Vanilla Extract
- 200 g All-Purpose Flour (1.5 cups)
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- 6 Plums
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake tin (or 8-inch for a thicker cake – read notes).
- Slice plums in half, remove the pit then slice each half into quarters and set aside.
- In a mixing bowl, whisk yogurt, coconut sugar, olive oil, vanilla, and eggs until combined.
- Sift flour, baking powder, and baking soda into the bowl. Gently fold until just combined.
- Pour batter into the cake tin and arrange plum slices on top.
- Bake for 45 minutes until a skewer comes out with a few moist crumbs.
- Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before serving with yogurt, cream or ice cream.
Video
Notes
- Ripe Plums: Use ripe but firm plums to avoid excess moisture in the cake.
- Mix Gently: Avoid overmixing the batter to ensure a light, fluffy cake.
- Check Doneness: Start checking for doneness a few minutes before the end of the baking time.
- Cool Properly: Let the cake cool in the tin for 15 minutes before transferring to a wire rack to prevent it from breaking.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition
I hope you love this Yogurt Plum Cake!
I’m also not a fan of oversweet cakes so I really loved this plum cake! It’s definitely going to be a go to for me now!! Thank you Niki!