Whole Wheat Plumcake

Name: Whole Wheat Plumcake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Whole grain flour 2 cups; Cow's milk ricotta cheese 1 cup; Sugar 0.9 cup; Eggs (medium, at room temperature) 3; Sunflower seed oil ½ cup; Baking powder 3 ½ tsp; Vanilla extract 1 spoonful; Whole milk at room temperature 2 tbsp; Fine salt 1 pinch; Powdered sugar for garnish to taste

it br fr de es

543

Calories per serving

Energy Kcal 543
Carbohydrates g 67.6
of which sugars g 39.6
Protein g 12.3
Fats g 34.9
of which saturated fat g 5.93
Fiber g 4
Cholesterol mg 125
Sodium mg 274

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Rossella Maraio

Whole wheat plumcake is just one of those treats that feels tender and a little rustic at the same time. In Italy, this whole wheat plumcake is a beloved choice—really, really popular—often made with ricotta and whole wheat flour. The result? A moist crumb with an earthy flavor. Unlike the usual butter-laden cakes, this one stays light yet soft and super satisfying, perfect for breakfast or a snack. A cozy companion for coffee or tea. The natural vanilla extract adds a gentle aroma, and some folks like to mix in a bit of citrus zest or chocolate chips for a fun twist—pretty much how I like it too.

The simple way this whole wheat plumcake recipe comes together makes it cozy, and its traditional loaf shape looks just right on any table. Honestly, since the flour is whole grain, it feels more wholesome, ideal when you want something tasty but a little better for you. In various Italian regions, you'll find all sorts of healthy plumcake versions. Some people add apple slices, others use yogurt instead of ricotta, or even shredded carrots for a sweeter vibe. Each version brings its own golden color and subtle sweet flavor.

And the best part? This cake can be baked ahead and kept around for a few days—making it easy to share with family or enjoy on a busy morning. Kids enjoy it because it isn't too sugary—trust me on this—and adults love how it pairs with a hot drink. Even with simple ingredients, you get that homemade touch you can really taste. Whether you call it an easy whole wheat plumcake or just a classic homemade plumcake, this dessert always feels right for gatherings or quiet afternoons. With its crispy top and tender crumb, this cake shows that healthy dessert recipes don't have to be boring. You get a treat that's both comforting and a little bit special, perfect for anyone who loves whole wheat baking and simple Italian sweets. It’s a sweet nod to Italian flavors, bringing a piece of Italy into your kitchen. For real.

How to prepare Whole Wheat Plumcake

To prepare the whole wheat plumcake, start with the batter. Take the ricotta and place it in a bowl with the granulated sugar 1, begin to beat with a mixer until you obtain a smooth cream 2, then add the eggs one at a time 3.

Wait until they are well incorporated before adding the next one 4. With the mixer still running, gradually add the sunflower oil 5 and the milk 6.

Also add the vanilla extract 7 and the pinch of salt 8 and continue mixing for about 1 minute. Sift in the baking powder 9 to eliminate any lumps.

Continue working with the electric mixer and, while it's running, begin to gradually add the whole wheat flour 10 11. Mix for about a couple of minutes, until you obtain a homogeneous batter. Pour the batter into a 5.5x9 inch loaf pan lined with parchment paper 12.

Gently level the surface 13 and bake in a preheated static oven at 350°F for 45-50 minutes. When ready, remove from the oven 14 and let cool. Then unmold it onto a serving plate and sprinkle with powdered sugar 15. Your whole wheat plumcake is ready to be enjoyed!

Storage

The whole wheat plumcake can be stored for several days under a glass dome. Alternatively, you can freeze it after baking, if you prefer already cut into slices.