Autumn Plum Fit Cake with Cinnamon

Published 7 months ago
0 ratings

I bake this cake when I’m craving something sweet but not too heavy. The oats and ricotta make it soft, the plums add a fresh touch, and the cinnamon gives it a cosy autumn flavour. It’s great with tea or coffee.

Autumn Plum Fit Cake with Cinnamon
category Fitness
meal type Dessert
difficulty Easy
Preparation in 20 minutes
Cooks in 35 minutes
Serves 8

Nutrition

  • Calories 167kcal 158kcal
  • Fat 6.5g 6.1g
  • Carbs 20.7g 19.6g
  • Proteins 5.5g 5.2g
  • Fibre 3.1g 2.9g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I love this oatmeal-ricotta cake because it’s comforting and balanced. The plums settle into the soft oat base, the ricotta keeps it moist, and the cinnamon brings a mild warmth. Also, it’s easy to make.

Tips and Variations

  • Try pears, apples, or berries instead of plums, depending on what’s in season.
  • You can use honey or maple syrup instead of agave.
  • Add a handful of walnuts or almonds for extra crunch and a bit more protein.
  • Use almond or oat milk instead of low-fat milk if you want a dairy-light option.
  • For a smoother texture, try wholemeal spelt flour instead of oats.
  • Dust the cake lightly with cinnamon before serving.
  • This cake pairs well with a cup of coffee or spiced tea.
  • Serve it warm with a spoonful of natural yoghurt or a little agave syrup for extra sweetness.

Meal Storage

Keep the cake in an airtight container at room temperature for up to 2 days. If you need to store it longer, put it in the fridge for up to 5 days and let it warm to room temperature before serving.

Freezer tips

Wrap individual slices and freeze them for up to 2 months.

Let the slices thaw overnight in the fridge.

Frequently Asked Question

Yes, just make sure to use certified gluten-free oats.
Yes, just thaw and drain them well before adding, so the cake stays light and not soggy.
Yes, with oats, ricotta, and eggs, it's a protein-packed and wholesome choice for breakfast.
Use plant-based yoghurt instead of ricotta, flax eggs instead of eggs, and oat milk instead of regular milk.

Closing Note

This oatmeal-ricotta plum cake is moist, light, and full of autumn flavour. I enjoy it as a cosy dessert, a weekend treat, or even for breakfast.

  • 🥗 Lighter
  • 🍞 Lower Carb
  • 🧊 Freezer Friendly

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