This almond and plum sheet cake combines soft sponge, tart baked plums, and a crisp crumble topping in one easy tray bake. The oats and almond flour add texture, while warm spices and fruit keep the cake balanced and easy to share.
Ingredients
For the cake base:
- 150 g plain flour
- 50 g almond flour
- 50 g oats
- 150 g caster sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 100 ml plant milk soy, oat, or almond
- 50 ml neutral oil or melted coconut oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the plum layer:
- 500-600 g plums halved and pitted
- 2 tbsp caster sugar
- Zest of 1 lemon
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
For the crumble topping:
- 50 g almond flour
- 50 g oats
- 50 g light brown sugar
- 50 g solid coconut oil
- ¼ tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp allspice
- Pinch of salt
Instructions
- Preheat the oven to 180°C (fan: 160°C). Grease and line a rectangular baking tray (approx. 20×30 cm/A4 size).
- In a bowl, whisk together flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix plant milk, oil, vinegar, and vanilla. Fold wet ingredients into dry until just combined. Spread evenly into the lined tray.
- Mix plums with sugar, lemon zest, cinnamon, and nutmeg. Arrange evenly over the cake batter.
- Rub coconut oil into oats, almond flour, sugar, spices, and salt until it forms coarse crumbs. Sprinkle evenly over the plums. Scatter flaked almonds if using.
- Bake for 35-40 minutes until the crumble is golden and the cake is set.
- Let cool slightly before slicing into 8-10 even squares. Optional: dust with icing sugar or a drizzle of maple syrup for serving.