German-Style Plum & Almond Sheet Cake

This German-style Plum & Almond Sheet Cake is all about simple, comforting fl avours with a little extra crunch on top. Sweet-tart plums meet a lightly spiced crumble, making it just the kind of cake you’ll want to sneak a corner slice of before anyone else notices.

Prep time: 25-30 minutes

Cooking time: 12-15 minutes

Ingredients (serves 8-10)

For the cake base:

• 150g plain flour
• 50g almond flour
• 50g oats 
• 150g caster sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 100ml plant milk (soy, oat, or almond)
• 50ml neutral oil (or melted coconut oil)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract

For the plum layer:

• 500-600g plums, halved and pitted
• 2 tbsp caster sugar
• Zest of 1 lemon
• ¼ tsp cinnamon
• ? tsp nutmeg

For the crumble topping:

• 50g almond flour
• 50g oats 
• 50g light brown sugar
• 50g solid coconut oil 
• ¼ tsp cinnamon
• ? tsp ginger
• ? tsp allspice
• Pinch of salt
• Optional: a few flaked almonds for decoration

Instructions

1. Preheat the oven to 180°C (fan: 160°C). Grease and line a rectangular baking tray (approx. 20×30 cm/A4 size).
2. 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.
3. Mix plums with sugar, lemon zest, cinnamon, and nutmeg. Arrange evenly over the cake batter.
4. 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.
5. Bake for 35-40 minutes until the crumble is golden and the cake is set.
6. Let cool slightly before slicing into 8-10 even squares. Optional: dust with icing sugar or a drizzle of maple syrup for serving.