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Plum Cream Cheese Coffee Cake (Gluten, Nut & Sugar Free) On A Round Serving Plate with a slice cut lying on a knife. Shown from front.
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Plum Cream Cheese Coffee Cake (Gluten, Nut & Sugar Free)

This tender, juicy and incredibly delicious cake is a mix of coffee cake, cheesecake and crumble cake in one. Serve it for breakfast or have it as an afternoon snack or dessert.
Course Breakfast, Dessert, Healthy Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Low Fat, Nut Free, Sugar Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 cake

Ingredients

For the cake

  • 3 Eggs
  • 2 (4/5) dl (cups) Monk fruit sweetener
  • 1/2 (1/5) dl (cups) Brown monk fruit sweetener
  • 1/2 small Banana mashed
  • 1/2 (1/5) dl (cups) Applesauce
  • 1/2 (1/5) dl (cups) Greek yogurt
  • 2 tbsp Fiber syrup/agave/honey
  • 3 (1 1/5) dl (cups) Oat flour
  • 3/4 (1/3) dl (cups) Rice flour
  • 1 tbsp Potato starch
  • 1/2 tbsp Cinnamon
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 tsp Salt
  • 1 (2/5) dl (cups) Plum jam (see note 1 for the recipe I used)

For the streusel

  • 1 1/4 (1/2) dl (cups) Oat flour
  • 2 tbsp Brown monk fruit sweetener
  • 1-1 1/2 tbsp Coconut oil
  • 1/2-1 tbsp Applesauce
  • 1/2 tsp Cinnamon

Cream cheese filling

  • 150 g Cream cheese (I used reduced fat)
  • 50 g Plain yogurt
  • 4-5 tbsp Monk fruit sweetener
  • 1 Egg

Instructions

For the streusel

  • Combine the ingredients for the streusel and mix until you have a crumbly texture, set aside.

For the cake layer

  • Preheat the oven to 175 degrees Celsius.
  • Line and grease a 16-18 cm spring form.
  • Whisk together eggs and monk fruit sweeteners until the mixture turns pale and fluffy.
  • Add fiber syrup, mashed banana, applesauce, Greek yogurt and stir to combine.
  • Combine oat flour, rice flour, potato starch, cinnamon, baking soda, baking powder and salt in a separate bowl. Sift into the wet ingredients and stir just until incorporated.
  • In a separate bowl add the cream cheese, yogurt and monk fruit sweetener. Mix using a hand mixer until combined. Add the egg and mix again, just until the egg is incorporated.
  • Pour about 2/3 of the cake batter into the prepared spring form.
  • Add the cream cheese filling, gently spread into an even layer.
  • Dollop the plum jam evenly over the cream cheese filling, gently swirl into the cream cheese filling.
  • Add remaining cake batter to the spring form and spread into an even layer.
  • Sprinkle the streusel over the cake.
  • Bake in the oven for 40-50 minutes, or until an inserted toothpick comes out clean.
  • Remove from the oven and let it cool for 20 minutes. Run a knife around the edges to release the cake. Then let it cool completely, preferably over night to make sure the cream cheese filling sets well.

Notes

Note 1 - This is the plum jam I used for this cake.