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This Yogurt Plum Cake is light, moist, and naturally sweetened with honey – a wholesome treat you’ll love. Made with simple everyday ingredients and topped with juicy plums, it’s as beautiful as it is delicious.
Table of Contents
Why You’ll Love this Yogurt Plum Cake
If you love simple, wholesome bakes that celebrate fresh fruit and real ingredients, this yogurt plum cake will quickly become a favorite. Here’s what makes it so special:
- Versatile serving – Perfect for brunch, snacking, or as a not-too-sweet dessert.
- Seasonal inspiration – Born out of late summer produce and a love for light, naturally sweetened desserts.
- Year-round flexibility – Easily made with other seasonal fruits if plums aren’t available.
- Rich texture – Greek yogurt gives the cake a soft, moist crumb plus a healthy dose of protein
- No refined sugar – Naturally sweetened with maple syrup or honey for a gentle sweetness.
- Bright, fresh flavor – A touch of lemon zest adds vibrant, aromatic depth.
If baking up simple, comforting treats like this brings you joy, you might also love this cozy eggless carrot walnut cake or this easy blueberry banana cake. This naturally sweetened date walnut cake is the one my mama friends always ask me to bring to playdates.
For even more wholesome bakes the whole family will enjoy, take a look at this collection of easy snack cake recipes, all in one place for simple, comforting treats any day of the week.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- White Whole Wheat Flour – A more wholesome alternative to all-purpose flour that still yields a light texture. All-purpose flour also works.
- Ripe Plums – Choose ripe but firm plums so they hold their shape when baked. Both red and black varieties work beautifully.
- Plain Greek Yogurt – Adds richness and a subtle tang.
- Eggs – Provide structure and moisture.
- Maple Syrup or Honey – Naturally sweetens the cake with no refined sugar.
- Lemon Zest – Adds brightness that pairs perfectly with plums.
Substitutions
Whether you’re working with what you have on hand or need to make the recipe dairy-free, there are plenty of simple swaps that still deliver delicious results.
- Yogurt – You can use plain regular yogurt in place of Greek yogurt – just note the batter may be slightly thinner, but it will still bake up beautifully. For a dairy-free option, use any unsweetened dairy-free yogurt such as coconut, almond, or soy yogurt.
- Butter – Replace with neutral oil like avocado or light olive oil for a dairy-free twist or lighter flavor.
- Maple Syrup or Honey – Both work well. If using honey, keep in mind it may brown faster in the oven—check for doneness a bit early.
Step-by-Step Instructions
Step 1: In a large bowl, whisk together the eggs, Greek yogurt, melted butter (or oil), maple syrup (or honey), and vanilla until smooth.
Step 2: In a separate bowl, combine the dry ingredients and add to the bowl with the wet ingredients.
Step 3: Gently fold together until just combined. Avoid overmixing. Small lumps are fine doesn’t have to be completely smooth.
Step 4: Gently fold in the lemon zest at the end to evenly distribute it through the batter.
Step 5: Pour the batter into your prepared cake pan.
Step 6: Arrange the plum slices on top in a circular pattern. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Recipe Tips
- Let your ingredients warm up a bit – Room temp eggs and yogurt help everything mix better and bake up nice and even.
- Go easy on the mixing – Just stir until things come together. Overmixing = dense cake.
- Keep an eye on it – If you’re using honey or a dark pan, it might bake a little faster. Start checking around 25 minutes.
- Give it a breather – Let the cake hang out in the pan for 10 minutes before turning it out to cool.
Variations
You can easily customize this cake with your favorite flavors:
- Citrus Options – Swap lemon zest for orange or lime.
- Spice It Up – Add ½ tsp cinnamon, cardamom, or nutmeg to the dry mix.
- Fruit Substitutions – Try sliced peaches, nectarines, apricots, thinly sliced apples, pears, or even cherries. Blueberries or strawberries also work!
- For more flavor, roast or sauté the plums in a bit of honey before topping the cake.
- Add a swirl of plum or raspberry jam into the batter for a burst of extra fruit flavor.
Serving Suggestions
This cake is incredibly versatile. Serve it:
- As a light dessert with a dollop of Greek yogurt or whipped cream.
- Add a scoop of vanilla ice cream or crème fraîche for dessert.
- With hot tea or coffee for an afternoon snack
- Slightly warmed with a drizzle of honey or maple syrup
- On a brunch board alongside eggs, fruit, and muffins
Storage
Let the cake cool completely, then store it in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days – just know it will firm up slightly when chilled. You can reheat in the microwave briefly. You can also freeze for up to 3 months.
FAQ
Overmixing the batter can cause a dense texture. Also make sure your leavening is fresh and your plums aren’t too wet.
You can, but it’s not necessary. The skins help the plums keep their shape as well as add lovely color and soften nicely during baking.
Yes! Use a dairy-free yogurt (like coconut or almond) and flax eggs (1 tbsp flax + 3 tbsp water per egg). Texture may vary slightly.
Use roasted or sautéed plums, or swirl in a bit of plum jam. You can also sprinkle brown sugar over the fruit for deeper caramelization.
Yes! Use a 1:1 gluten-free flour blend. Just be sure to mix gently and watch the baking time, as it may vary slightly.
More Healthy Cake Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Yogurt Plum Cake
Equipment
Ingredients
Dry Ingredients
- 1 1/4 cup white whole wheat flour (180g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt (230g)
- 3 eggs
- 1/4 cup melted butter (see note)
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 2-3 ripe plums, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt, melted butter (or oil), maple syrup (or honey), and vanilla until smooth.
- In a separate bowl, combine the dry ingredients and add to the bowl with the wet ingredients.
- Gently fold together until just combined. Avoid overmixing to keep the cake light and fluffy. Gently fold in the lemon zest at the end to evenly distribute it through the batter.
- Pour the batter into your prepared cake pan. Arrange the plum slices on top in a circular pattern.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Notes
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- Use room temperature ingredients for the best texture and even baking.
- Feel free to swap out butter with 1/4 cup of avocado or olive oil.
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- Don’t overmix the batter—this helps keep the cake light and tender.
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- Check for doneness early if using honey or a dark pan.
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- Let the cake rest in the pan for 10 minutes before transferring to a cooling rack.
So delicious! I can never finish the plums I buy so this was perfect
Delicious cake! Making it for the second time now, because the first one went down so well with the 3 year old and grown ups alike 🙂
Can I ask, is the nutritional content calculated per serving?
Hi! SO happy you guys enjoyed this cake! I calculated the nutrition info per slice, with the cake divided into 10 servings!
What about a different fruit than plums?
Peaches?
Sure!!
Came out delicious. I was on a hunt for healthy snacks for my 1-year-old. He was delighted by the cake. Thank You!
Delicious! Light and fluffy and just sweet enough. Thank you for sharing!
So happy to hear that you enjoyed this cake as well!!
Hi Min! Excited to try this – wondering how long you recommend roasting the plums with honey before adding it to the cake & baking? Thank you!
Hi! you want the plums to be softened, slightly caramelized, and jammy—but not completely broken down so I recommend 375F for about 15-20 minutes, start checking at 15 min! Let me know how it turns out for you! Enjoy
Hello! Can I use ricotta cheese instead of yoghurt? I feel it might work similarly in the preparation. Thanks for your content! 🍰
Hi! I haven’t tried but ricotta is thicker and grainier than Greek yogurt, so your cake may turn out a bit denser and slightly more textured. If you want to try, you may want to add a splash or two of milk to help loosen the batter if too thick!
Hi there,
just curious about the butter or oil…..in the notes i can’t see any mention of using oil instead. Would it be the same amount ? Also could i use sugar instead of the honey/maple , and if so how much please ? Looking forward to making this, it looks delicious. Cheers Sophia
Hi! Sorry about that yes 1/4 cup! You can definitely use sugar. I would start with 1/3-1/2 cup depending on your preference!