Zwetschgendatschi (German Plum Sheet Cake)

This traditional German plum sheet cake recipe is the most delicious late summer dessert. It is gluten and dairy-free and Paleo compliant.

plum sheet cake

Zwetschgendatschi (German Plum Sheet Cake)

I present to you my absolute favorite dessert of all times…Zwetschgendatschi…which is a traditional german plum sheet cake. If you have ever been to Germany in August or September you will find this cake on every corner. There are two different ways to make the dough and my favorite option is the yeast dough version. My grandmother used to bake this cake back in the day and there have been times where I almost ate the whole thing myself. Not recommended by the way….but it is that good! The mix of sweetness and tartness makes this cake irresistible.

So this year I embarked on the adventure of recreating my favorite summer dessert without grains and dairy and to my surprise, it turned out pretty well right away. After four tries my whole family approved and I am so excited to share this recipe with you.

What type of Plums you Should Use

Here in Germany, we call these specific plums Zwetschgen..hence Zwetchgendatschi. As you can see in the picture above they look different than the regular round plums you might be used to seeing in the grocery store. They are oval in shape, smaller and the color is dark purple and they are actually referred to as prune plums (sometimes also called European plums). Unlike their bigger relatives, prune plums are freestone, meaning you can remove the pit easily. Taste-wise they are different as well and therefore ideal for baking. And yes you can definitely get your hands on this variety in the US as well. The best place to get them will be at the farmers market. For this recipe, it is ideal to pick small prune plums that are ripe.

How to Prepare the Prune Plums

If you have a stone remover more power to you. No worries if you don’t, simply slice the prune plums lengthwise with a sharp knife. If they are ripe enough it should be fairly easy to remove the stone. Once you got rid of the stone cut the halves into two slices as I did in the picture below. For the best outcome, you want to cover the dough tightly with the sliced prune plums tightly, halfway covering each other. Personally, I think the more prune plums on a plum sheet cake the better. But of course, as with everything, this is an individual choice and there is some room for variation in this recipe to how much fruit you want to use.

plum sheet cake

This recipe contains eggs. So if you are currently following the autoimmune protocol and haven’t been able to reintroduce eggs, or if you don’t tolerate eggs for other reasons check out my AIP prune plum crumble recipe.

I hope you love this plum sheet cake recipe as much as I do. For questions and comments please refer to the comment section below.

Happy baking

~Annika

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Zwetschgendatschi (German Plum Sheet Cake)
This traditional German plum sheet cake recipe is the most delicious late summer dessert. It is gluten and dairy-free and Paleo compliant.
Votes: 0
Rating: 0
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Rate this recipe!
Prep Time 1 hour
Cook Time 20 - 30 minutes
Passive Time 40 minutes
Servings
pieces
Ingredients
Prep Time 1 hour
Cook Time 20 - 30 minutes
Passive Time 40 minutes
Servings
pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small saucepan carefully warm up the coconut milk to 105 - 115 degrees Fahrenheit or until it is warm to the touch. Add coconut sugar and stir well. Add yeast, mix and cover with a kitchen towel. To activate the yeast, let it rest for 5-10 minutes. It should become bigger in size. If nothing happens the coconut milk temperature is either too cold or too hot or the active dry yeast may be too old.
  2. In the meantime mix the cassava flour, arrowroot, and salt. In a separate bowl mix the eggs with a whisk. Once the yeast mix has rested for 10 minutes add it to the eggs and mix well. Combine it with the flour mix to form a dough. Finally, add the coconut oil and mix well. The dough will be quite soft, something between a batter and a dough. Do not add more flour as this is the right consistency for this grain-free yeast dough.
  3. Line a baking sheet with parchment paper. Distribute the dough evenly onto the baking sheet. Cover with another baking sheet and let it rest in a warm place for about an hour or until the dough has doubled in size.
  4. In the meantime take the stones out of the prune plums. You can either use a stone remover or simply slice the prune plums lengthwise with a sharp knife. Once you got rid of the stone cut the halves into two slices. In a small mixing bowl mix coconut sugar and cinnamon.
  5. Once the dough has rested for one hour, preheat the oven to 350 degrees. Place the prune plums on top of the dough in tight layers, halfway covering each other (see the picture in the post above). Sprinkle with coconut sugar and cinnamon mix.
  6. Bake for 20- 30 minutes or until the prune plums are soft and the dough is golden brown.
Recipe Notes

Tip:

Prune plums are a specific type of plums. As you can see in the picture above they look different than the regular round plums you might be used to seeing in the grocery store. They are oval in shape, smaller and the color is dark purple and they are sometimes also called European plums. Unlike their bigger relatives, prune plums are freestone, meaning the pit is easily removed. Taste-wise they are different as well and therefore ideal for baking. The best place to get them will be at the farmers market. For this recipe, it is ideal to pick small prune plums that are ripe.

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