Indulge in the sweet and tangy flavors of a traditional German Plum Cake without the guilt of excess sugar. This delightful treat combines the juicy goodness of plums with a light, fluffy cake base for a perfect balance of flavors. Whether you’re looking to satisfy your sweet tooth or impress guests at your next gathering, this Sugar-Free Plum Cake recipe is sure to be a hit! Let’s dive into how you can create this delicious German dessert in your own kitchen.
Trending now: Black Forest Bundt Cake.
Why Make Sugar Free German Plum Cake
There are countless reasons why making a German Plum Cake is a fantastic idea. Firstly, this dessert offers a perfect balance of sweetness and tartness thanks to the ripe plums. The unique flavor profile will tantalize your taste buds in ways you never imagined.
Additionally, German Plum Cake is a timeless classic that has been enjoyed for generations. By making it yourself, you can connect with tradition and experience the joy of baking a beloved recipe.
This cake is also incredibly versatile – it can be served as a delightful breakfast treat or as an elegant dessert at dinner parties. Its simplicity makes it suitable for any occasion, whether casual or formal.
Finally, creating your Sugar Free German Plum Cake allows you to control the ingredients and ensure that it aligns with your dietary preferences. You’ll feel proud knowing that you’ve crafted a delicious dessert from scratch without compromising on flavor!
You might also like honey-sweet German Bee Sting Cake (Bienenstich).
Which Plums Should I Use to Make German Plum Cake?
When it comes to making a delicious German Plum Cake, choosing the right plums is key. Opt for juicy and ripe plums that are slightly firm to touch. Avoid using overly soft or mushy ones as they can make the cake too watery.
The best types of plums for this cake are typically Italian prune plums. This variety has a perfect balance of sweetness and tartness that complements the cake’s flavors beautifully. But if you can’t find this specific type, any fresh, sweet plum variety will work well in this recipe.
Make sure to wash and pat dry the plums before slicing them for your cake. Remove the pits and slice them into thin wedges for even distribution on top of the batter. The vibrant color of the plum skins adds a lovely visual appeal to the finished cake.
Experiment with different plum varieties to discover which one you prefer in your German Plum Cake. Enjoy creating this delightful dessert with your favorite seasonal fruits!
Ingredients to Make Sugar Free Plum Cake (Pflaumenkuchen)
When it comes to making a delicious sugar-free German Plum Cake, the key lies in selecting the right ingredients.
- Flour – I use all-purpose flour for this recipe.
- Granulated sweetener – I use zero-calorie monk fruit specifically to reduce the carbs and calories.
- Baking powder
- Salt – a touch of salt to enhance the flavors.
- Milk
- Butter – unsalted, since salt is added separately in this recipe.
- Vanilla
- Egg
- Plums – You need fresh plums that are ripe but still slightly firm for that perfect balance of sweetness and tartness – about 6 plums (up to 12 if you are using small Santa Rosa Plums). Firstly, cut them in half. Then cut them in half again to make quarters. Note: It’s not a good idea to use overly ripe plums because too much juice could make your dough soggy.
- Cinnamon – The combination of spices like cinnamon and vanilla extract brings out the natural sweetness of the plums without overpowering them.
By using wholesome ingredients and skipping refined sugars, you can enjoy a guilt-free treat that is both satisfying and nourishing. Get ready to impress your friends and family with this sugar-free twist on a classic German dessert!
How to Make Sugar Free Plum Cake
- Start by preheating your oven to 350 F and lining a 9-inch springform pan or an 8×8 baking dish with parchment paper. Then, sift flour, sugar, baking powder and salt together in a bowl. Stir in milk, butter, vanilla and egg.
Note: I do this by hand since the quantity isn’t big enough to use a stand mixer. - Spread the dough out onto the lined baking pan. Then press down with your fingers and try to make an even bottom with gentle sides.
3. Cut pitted plums into quarters and place the plum slices on top. Arrange them closely together in a circular pattern for an aesthetically pleasing look.
4. Sprinkle streusel on top of plums.
5. Bake until golden brown, and a toothpick inserted comes out clean. Let it cool in pan for at least 30 minutes before releasing from pan and removing parchment paper.
Also popular: Cherry Meringue Pie in an Almond Crust.
Serving Ideas for This Recipe
Feel free to mix and match these serving ideas based on your preferences and what ingredients you have available. Enjoy your German plum cake!
- Whipped Cream: Serve each slice with a dollop of fresh whipped cream.
- Vanilla Ice Cream: Pair with a scoop of creamy vanilla ice cream for a delightful contrast of warm cake and cold ice cream.
- Powdered Sugar Dusting: Dust the cake with powdered sugar just before serving for an elegant finish.
- Almond Flakes: Sprinkle toasted almond flakes over the top of the cake for added texture and flavor.
- Creme Fraiche: Serve with a spoonful of creme fraiche for a tangy twist.
- Warm Vanilla Sauce: Drizzle warm vanilla sauce over each slice for an indulgent treat.
- Chopped Nuts: Sprinkle chopped nuts like pecans or walnuts over the cake for extra crunch.
- Caramel Sauce: Drizzle with homemade or store-bought caramel sauce for a decadent touch.
Read about the Great German Bake Off in San Francisco, an annual party celebrating German cakes and pastries.
Frequently Asked Questions
No, you do not need to peel the plums for this German plum cake recipe. The skin adds a beautiful color and texture to the cake.
While plums are traditional for this recipe, feel free to experiment with other fruits like peaches or apples for a delicious twist on the classic German plum cake.
Yes, you can substitute sugar with natural sweeteners like zero-calorie monk fruit if you prefer a completely sugar-free version of the German plum cake.
When stored properly in an airtight container at room temperature, your sugar-free German plum cake should stay fresh for up to 3-4 days. You can also refrigerate it to extend its shelf life.
This German cake was apparently invented in the Bavarian city of Augsburg.
Germans usually use Italian plums which are also known as European plums. I, however, use California plums.
There are basically two ways to make the dough: with yeast or simply as a shortbread crust.
Yes, just double the recipe.
Kitchen Equipment for Sugar-Free Plum Cake
How to Store Your Cake
- To store: After a few hours, refrigerate the cake for up to 3 days. I above all recommend using a special cake storage container that clicks shut. However, other options include an airtight plastic container or plastic bag.
- To freeze: Wrap in plastic and freeze for up to 3 months.
Looking for More Sugar Free Cake and Dessert Recipes?
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- Homemade Sugar-Free Strawberry Jello Cake
- Stollen Recipe: From Dough to Delight
- Sugar Free Red Velvet Cake
- Mexican Milk Jello
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Recipe Card
Sugar-Free German Plum Cake Recipe
Equipment
- 1 9-inch springform pan or 8 x 8 pan
- Parchment paper, if using
Ingredients
- 1 1/3 cup flour
- 3 Tbsp granulated sweetener I use 0-calorie monk fruit
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 1 egg
- 3.5 Tbsp butter
- 1/2 tsp vanilla
- ~6 plums (up to 12 plums if you are using small Santa Rosa Plums)
Streusel
- 1/3 cup flour
- 1/4 tsp cinnamon
- 3 Tbsp butter
- 1/3 cup sugar
Instructions
- Preheat oven to 350 and line a 9-inch springform pan or an 8×8 baking dish with parchment paper. Sift flour, sugar, baking powder and salt together in a bowl. Stir in milk, egg, butter and vanilla.
- Spread the dough out onto the lined baking pan. Then press down with your fingers and try to make an even bottom with gentle sides.
- Cut pitted plums into quarters and place closely together on dough.
- Sprinkle streusel on top of plums.
- Bake for about 40 minutes or until the top of the cake is lightly golden.
- Allow the baked sugar-free cake to cool at least 30 minutes in pan to let the liquids set before releasing from pan and removing parchment paper.
Francis says
This is so delicious. Great recipe! Thanks
Ruth says
How much egg in the sugarfree plum cake? It is mentioned in directions, but not listed in ingredients. Thank you so much!
Cathy @ Cathy's Cake Salon says
Hi Ruth, Thanks for catching that. It’s 1 egg. I revised the recipe card. Let me know how it goes!