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Plum Cake (Gluten-Free + Paleo)

This Plum Cake is gluten-free, dairy-free, and packed with fresh summer flavors. Ripe plums add the perfect level of sweetness to this summer dessert, so there's no need to add granulated sugar. Healthy, light, and delicious.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: easy summer desserts, gluten free cake, plum cake, plum recipes, summer desserts
Servings: 10 Slices
Author: Amy

Equipment

  • 10" Spring Form Pan

Ingredients

Cake:

    Dry Ingredients

    • 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

    Wet Ingredients:

    • ½ cup pure maple syrup
    • 2 large eggs
    • cups coconut cream
    • ¼ cup melted coconut oil
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon almond extract

    Topping:

    • 3 plums halved, pitted, and cut into eighths
    • 3 tablespoons coconut sugar for topping

    Instructions

    • 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.