Right, you HAVE to hear about this. It came out of pure kitchen desperation after Ellie gave me the look about yet another so called healthy snack. Kid has opinions. I needed something quick, sweet but not sugary, and something that would actually get eaten. Enter this moist plum cake with dates and cashews. It is the one I make when I want a proper cake that feels like a treat but is kinder on the sugar.
This cake does a few useful things at once. It uses almond flour for a nutty depth, whole wheat for body, dates for natural moistness and a gentle caramel note, and coconut sugar for mellow sweetness. It bakes up with jammy plum pockets on top and a crumb that still tastes good days later. Trust me.
It is forgiving too. Forget to pit a date perfectly and it will still turn out golden. I have burned more desserts than I care to admit, so recipes that survive my chaos are winners. Actually scratch that. Winners is understating it. This one is a keeper.
Preheat the oven to 325 °F (160 °C) and line the bottom of a 9-inch springform pan with parchment paper. Butter the sides. Set aside.
In a large bowl, beat together 1 cup butter and 1 cup coconut sugar until light and fluffy.
Add in 4 eggs, one at a time, beating well after each addition.
Fold in 1 cup whole wheat flour, 1 cup almond flour, 2 teaspoons baking soda, and ½ tablespoon cinnamon until well combined.
Stir in ½ cup chopped dates.
Transfer the cake batter to the prepared pan and smooth out the top.
Arrange the plum slices in a circle pattern on top of the batter and slightly press them into the batter. Sprinkle the top with ¼ cup halved cashews.
Bake the cake in the preheated oven for 50-60 minutes or until a toothpick inserted into the batter comes out clean.
Allow the cake to cool in the pan for 20 minutes on a wire rack, before removing from the springform pan.
In a small bowl, whisk together ¼ cup cashew butter, 2 tablespoons maple syrup, and 1 tablespoon fresh lemon juice. Gradually add in the almond milk, one teaspoon at a time, until the desired consistency is reached.
Drizzle the icing over the cake. Slice and serve.
Pull out a large mixing bowl, a hand mixer or stand mixer if you have one, and measuring cups and spoons. If not, a strong whisk works fine. A sifter helps but I usually skip it if the flour looks fresh. Save your energy for the toddler negotiations instead.
Use a nine inch springform pan lined with parchment and butter the sides so the cake releases cleanly. A sharp knife makes chopping dates and slicing plums easier so you do not squash them into mush. You will also want a wire rack for cooling and a toothpick to test doneness. For the icing, a small bowl and whisk are enough. And a rubber spatula will save your counters from waste.
Softened butter and room temperature eggs help the batter come together without lumps. If you are asking how to make a healthy cake, start there: room temperature ingredients, gentle folding of the flours, and not over mixing. It keeps the crumb tender and avoids a dense result.
Chop the dates finely and fold them in at the end so they do not clump. The dates keep this moist plum cake with dates and cashews properly moist for days. Seriously, still good on day three. For a lower sugar option, to amp it up as a sugar free plum cake, swap the maple in the icing for a stevia blend or just extra lemon juice for zing.
Sensible bake note: press the plum wedges gently into the surface so they caramelize a little during baking. Cinnamon is not optional in my house. Half a tablespoon gives warmth that makes the plums sing without sounding like a recipe list of spices. Use ripe but firm plums when baking with fresh plums so they hold shape and do not turn the cake soggy.
Oh and test the batter not the fruit when checking with a toothpick. My oven has a hot spot, so I rotate the pan at thirty minutes. You probably do not need to, but keep an eye. Small realities. Small hacks.
Nut free idea: swap the almond flour for oat flour and the cashews for pumpkin seeds. I tried this when a friend came with allergies and it worked well. It may be a bit drier so add a splash more maple in the icing if you like.
For autumn feel, grate fresh ginger with the cinnamon and replace half the plums with thin apple slices. It becomes almost a little apple plum tart in cake form. I once served this at a family dinner and it went so fast someone said the silent food compliment my mum used to get. Made my day.
Feeling tropical? Fold in shredded coconut and swap some plums for mango. Ellie calls that the sunshine cake. It is sticky so line the pan well.
Slice warm and serve with a spoonful of Greek yogurt or a plain dollop of yogurt for tang. For brunch spread, pair with a fruit salad and mint so the plate looks like you made an effort. Drizzle extra lemon cashew icing and scatter halved cashews for crunch if you are hosting. It looks impressive and people always ask for the recipe.
On rushed days I pack slices for lunches with cheese and crackers. It keeps well and the nutty notes sit nicely next to savory bites. For quiet mornings, just a slice and a cup of coffee is perfect. Simple wins.
Swap the maple syrup in the icing for a stevia blend or add extra lemon juice. Also choose unsweetened dates and control portions. Small changes add up.
If fresh plums are not available use frozen plums that have been thawed and drained, or rehydrated dried plums. Peaches or nectarines can work in a pinch but they are sweeter so reduce dates slightly to avoid the cake becoming too sweet.
Yes. Spoon the batter into muffin tins and bake for about twenty to twenty five minutes. Chop the plums smaller so they distribute evenly and avoid soggy pockets.
Yes it can be a diabetic friendly dessert when eaten in sensible portions. The combination of almond flour and whole wheat adds fibre and healthy fats which slow glucose absorption. Of course test your own response and check with a clinician if you are unsure.
If you ask what is coconut sugar it is a less refined sugar made from coconut palm sap with a mild caramel note. It has some trace minerals and a lower glycemic index than white sugar, but it is still sugar so portion size matters.
Replace some butter with applesauce or mashed banana. It keeps the cake soft while lowering the fat. I tried this in a vegan week and it worked; it tastes lighter and still feels like a treat.
Quick note: I have messed this up more than once. Once I forgot the baking soda and we had a very flat situation. But with a bit of patience and these tips you will be fine. However, that is part of the fun right?
Thanks for reading. Now go make something that will get eaten. You deserve it.
If you're on the hunt for a new plum cake this season, look no further. Loaded with fresh seasonal plums and wholesome ingredients, this Healthy Plum Cake is amazingly delicious. Give this recipe a go soon, and don’t forget to tag us @cookmerecipes on Instagram to share your baking projects with us.
