Recipe Hazelnut Plumcake

Hazelnut Plumcake

An easy 1:1 ingredient swap for dairy.
No need to change the recipe or process.

Loba Patissiers

Pastry Chefs and Consultants




  • 270g All purposes flour
  • 198g Sugar
  • 15g Baking powder
  • 25g Hazelnut flour
  • 5,5g Salt
  • 1,8g Potato protein
  • 142g Soy milk
  • 90g Sov yogurt
  • 100g Be Better Butter


Crumble for topping

  • 100g Be Better Butter
  • 90g Icing sugar
  • 200g Flour
  • 60g Hazelnut flour
  • 10g Cornstarch
  • 40g Water

Buttercream filling

  • 28g Flour
  • 170g Oat milk
  • 95g Sugar
  • 1,3g Salt
  • 160g Be Better Butter,
  • softened
  • 70g Hazelnut pure paste



  • 500 g Vegan Milk chocolate
  • 50 g Sunflower oil
  • Coat the cake with the
  • tempered chocolate



Place all the dry ingredients in a standing mixer bowl.

Mix them with the paddle gradually add milk and the yogurt.


Followed by the melted Be Better Butter, mix till obtained a smooth mixture.


Pipe into the cake moulds with a tube in the middle (makes two cakes) and sprinkles the crumble on top.

Bake at 175 degrees for about 30 minutes.



Mix the dry ingredients in standing mixer (icing sugar, flour, almond flour, cornstarch).


With the paddle we start to add Be Better Butter little by little.


When the texture gets sandy, without lumps of butter, we add the water mix until we obtain a crumble.


Place in the freezer until we need to sprinkle on top of the cake.


Download the full recipe here:

Aanvraag recept test

Try it yourself

Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!

What chefs say about Be Better butter for pastry:

Jordi Bordas

Pastry World Cup Champion

Graham Hornigold

Smart Patisserie Founder

Daniel Nemeth

Seasons Bakery Owner

Johanna le pape

Sweet Arts World Champion

Teaming up with pastry chefs to Be Better

We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.

Let’s make sustainable pastry easy and enjoyable.

Ingredient list for Be Better plant-based butter alternative for pastry

Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.

Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).

GMO Free

Suitable for vegetarians and vegans