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.