Updated: Jan 1, 2019

I made this cake a few weeks ago when I had a jar of plum jam that needed to be eaten and at the same time craved something sweet. It turned so good that I made it again this week for a dessert. I don’t like my cakes to be overwhelmingly sweet and this cake is not an exception. The cake is pretty sour but this can be adjusted by adding more sugar to your jam if you prefer.

The cake is perfect served as a dessert with vanilla ice cream and topped with a bit of chopped mint leaves. If I were to serve this as an afternoon snack I would skip the ice cream and serve it topped with Greek yoghurt or sour cream.


Makes: 8 slices

Cake layer:

  • 2 eggs

  • 3 tbsp. coconut sugar (you can use cane sugar or white sugar)

  • 1 cup almond flour (make your own by blending about ½ a cup of almonds into a flour)

  • 1 tbsp. buckwheat flour (you can use spelt or plain white flour as well)

  • ½ tsp. baking powder

  • 1 tbsp. coconut oil

Jam layer:

  • 1 cup of plum jam

  • Sugar to taste (optional)

Crumble layer:

  • ½ a cup of almonds

  • ½ a cup of oats

  • 2 tbsp. coconut oil

  • 1 tbsp. coconut sugar or maple syrup (you can use cane sugar or white sugar as well)

  • ¼ tsp. vanilla powder


  1. Turn the oven to 180 degrees Celcius

  2. Put the coconut oil in the baking dish you’ll use for baking the cake and place it in the oven while it’s heating for the oil to melt

  3. Whisk together the egg and sugar until it becomes fluffy and whiter (I won’t turn all white if you use coconut sugar)

  4. Add the almond flour, buckwheat flour and baking powder and whisk it together

  5. When the oil has melted pour it into the dough and whisk again

  6. Use a paper towel to grease the baking dish with the remaining oil left in the dish after pouring most of it into the dough

  7. Add the dough to the dish and bake it for 15 minutes until you can stick a toothpick into the cake and it comes out clean

  8. While the cake cools a bit, you can make the crumble by firstly chopping the almonds (you can do this in a blender or small food processor)

  9. Melt the coconut oil and sugar/syrup in a small pot (the sugar doesn’t have to dissolve completely)

  10. Now mix together all the crumble ingredients

  11. With the end of a wooden spoon make holes in the cake (with a 1-2 cm distance)

  12. Add sugar to the jam if the jam is too sour to your liking (optional)

  13. Add jam to the cake and make sure that it gets into the holes of the cake

  14. Finally add the crumble and bake the cake for 5-10 minutes until the crumble gets a bit golden

  15. Leave the cake to cool and top with your preferred topping or eat it as it is.