Plum Cake is a moist delicious cake packed full of fresh fruit. Gluten Free, Dairy Free, Paleo Friendly with zero granulated sugar this cake is a great way to enjoy the other summer stone fruit, plums.
When those beautiful blue-black plums come into season and start filling the shelves at the market, I can’t stay away. I grab a handful at every chance. I always fear that I am buying too much and no one will eat them and go to waste.
Really, cause I always end up eating all of them. Not a one goes to waste. This last trip to the market I made sure I bought a surplus, definitely enough for eating and baking. Cause plums need to be put into a cake.
When I see the plums at market my feelings are bittersweet because it symbolizes that summer is leaving, fall is coming. I don’t let myself grumpy about it. I just buy more plums.
Whether this cake is sweet or tart will depend on your plums, so make sure you have perfectly ripe plums. You can tell when plums are ripe by applying gentle pressure with your fingers. If the skin of the fruit feels soft, your plum is ripe.
Pitting plums can be a challenge, way more than their summer cousins the peach. Plums have a smaller pit that may not want to let go of the flesh of the plum.
I like to run a pairing knife {small sharp knife} all the way around the plum circling the pit, then continue this pattern cutting at least six to eight times. The fruit should pull easily away from the pit, if you are still struggling, wiggle your knife in your cut helping to let the flesh of the plum release from the pit.
Are you a fan of the plum? How do you like to enjoy them best? Baked, Marinated, Fried or just as they are right from your hand?
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- [br][b]Cake:[/b]
- 1¼ cup almond flour
- 2/3 cup + 3 tablespoons tapioca flour/starch
- 1/3 cup + 1 tablespoon coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ½ cup pure maple syrup
- 2 large eggs
- 1½ cups coconut cream
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- Topping:
- 3 plums, halved, pitted, and cut into eighths
- 3 tablespoons coconut sugar for topping
- To make the cake:
- Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-inch springform cake pan.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
- In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.
- Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan.
- In a small ball toss together plum slices and coconut sugar. Top batter with plum slices in a decorative circle, gently pressing into the batter.
- Bake for 40-45 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
- Cake will last well wrapped in the refrigerator, for up to 3 days.
You might also like:
Peach Upside Down Cake {gluten free + paleo friendly}
Superfood Peanut Butter Protein Breakfast Cookies
Blueberry Pie Overnight Oats {gluten free + vegetarian}
Gluten Free Creme Brulee French Toast Casserole
Hazelnut Chocolate Sandwich Cookies {gluten free + vegan}
YES! This is my kind of cake- No offence to berries but plums are where it’s at- Love that it’s paleo friendly too!
Plums always get overlooked and they are the bomb!
Love this cake, This has a delicious flavor! This is the most amazing cake I have ever made! Thank for sharing, Amy!
Holy yes please! I LOVE plums, but actually haven’t had any this year! I KNOW RIGHT? The worst!
This cake looks BOMB, and I love that it’s Paleo! Pinned!
Get to the market girl and get yourself some plums!
*drooling* This looks amazing!
Thanks Sarah.
Dear Amy, what a beautiful summer dessert. A perfect wait to celebrate the last of the season’s harvest. Pinned for later. xo, Catherine
Thanks Catherine. xo
The website is showing up question marks in place of the cup levels for the flours. I have made this cake but can’t recall how much of each flour to use! Help again making this as my daughters birthday cake for tomorrow morning, thanks
This looks fantastic!
Thanks Megan.
This plum cake looks divine! I typically make crumbles with leftover stone fruit but never thought to make a cake- yum! What a beautiful summer dessert!
Thanks Alex. It is such a fun way to enjoy plums.
Why does it say 11/4 cup almond flour? Is it supposed to be 1/4 or 2 and 3/4?
Ok I worked it out 🙂 1 and 1/4 cup!
I love this cake and have made it many times, most recently in the shape of a butterfly for my daughter’s third birthday. After about the fourth go at this cake, I saw that you are to add almond extract, per the instructions. I do not see almond extract listed under the Ingredients. How much almond extract are you meant to add? Thanks for the update and for having shared a fabulous cake recipe!
So glad you like the cake Michele! Now is the perfect tie to enjoy it with all the wonderful seasonal plums. The almond extract was a typo, I fixed it in the recipe. Thank you for pointing it out to me.
Help there are question marks in place of the flour cup levels! I’d assume it was 1cup of each but that seems a lot of coconut flour
Hi Abby, I am sorry that happened.
I hope I fixed the problem, but if not here are the ingredients: 1¼ cup almond flour
⅔ cup + 3 tablespoons tapioca flour/starch
⅓ cup + 1 tablespoon coconut flour
I made this cake yesterday to take to a neighbors so I would have something to eat in place of bagels. It was so good, people loved it. I wanted to bring the leftovers home, but my neighbor said she would return my pan. It was all I could do to not ask for the cake. My mouth is watering thinking about it. As I soon as I get my pan back I am making another one. Well done on creating this recipe.