Moist Spelt Plum Cake with Yoghurt and Protein Crumble

Michaela from Fit Recipes By Michaela
Published 6 months ago
0 ratings

This plum yoghurt cake is lovely and moist, thanks to a mix of plain and wholemeal spelt flour, creamy yoghurt, and a touch of natural stevia. I like to finish it with a vanilla protein crumble for a little extra sweetness and a boost of protein. It’s a great healthy treat to have with coffee or as a light snack any time of day.

Moist Spelt Plum Cake with Yoghurt and Protein Crumble
category Fitness
meal type Dessert
difficulty Easy
Prep 15 mins
Cook 70 mins
Serves 10

Nutrition

  • Calories 175kcal 267kcal
  • Fat 6.7g 10.3g
  • Carbs 20.9g 32.0g
  • Proteins 4.9g 7.5g
  • Fibre 2.1g 3.2g

Ingredients

  • Main Recipe

Crumble Topping (with Vanilla Protein)

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

This plum yoghurt cake is a favourite of mine because it’s healthy but still feels like comfort food. The spelt flours make it soft and a bit hearty, and the yoghurt keeps it moist. I like the vanilla protein crumble for a bit of crunch and gentle sweetness. It’s a treat you can enjoy any time.

Tips and Variations

  • Replace plums with peaches, apricots, or apples for a seasonal twist.
  • Use Greek yoghurt instead of plain for extra creaminess and protein.
  • Add a pinch of cinnamon or vanilla for a warmer flavour.
  • Add a tablespoon of ground flaxseed to the batter for extra fibre.
  • For a crispier crumble, add a teaspoon of rolled oats or chopped almonds.
  • Serve warm with a spoonful of Greek yoghurt or light whipped cream.
  • Try coconut sugar or erythritol instead of stevia for a different sweetness.
  • It’s also tasty when chilled and makes a refreshing, light summer dessert.

Meal Storage

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Freezer tips

Freeze at -18 °C in an airtight container for best quality.

Thaw overnight in the fridge and reheat until steaming hot.

Frequently Asked Questions

Yes. Use plain spelt flour for a softer texture, or wholemeal for a heartier, more fibre-rich cake. The mix of both gives the best balance.
Yes. Use plant-based yoghurt and vegan butter in the crumble.
It’s done when the top is golden and a toothpick inserted into the centre comes out clean.
Yes, but thaw them first and pat dry to prevent excess moisture.
Yes, replace it with an extra tablespoon of flour and ½ teaspoon of vanilla extract for a similar flavour.
It can be, since it’s sweetened with stevia. Just enjoy in moderation.

Closing Note

This soft, fruity plum yoghurt cake with vanilla protein crumble is a new twist on a classic treat. It’s light enough for any day, but still special to share with friends. I enjoy it with coffee in the afternoon or as a post-workout snack.

  • 🍞 Lower Carb
  • 🧊 Freezer Friendly

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