Gluten-Free Plum Cake
This gluten-free plum cake is easy to make and delicious. It's also dairy-free, refined sugar-free, and paleo diet-friendly.
9 inch baking pan
- 5 eggs
- 2 fresh ripe plums
- 1 cup coconut flour
- 1/2 cup maple syrup
- 1/3 cup extra virgin olive oil (for the batter, plus 1 extra teaspoon to grease the pan)
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar (or substitute lemon juice)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit.
Wash, dry, and thinly slice the plums.
Add the eggs, maple syrup, extra virgin olive oil, pure vanilla extract, vinegar, and salt to a large mixing bowl and use a whisk to mix well.
Add the coconut flour and baking soda and whisk until thoroughly combined.
Grease the sides of a 9 inch baking pan with olive oil (I used a round pan but square is fine too), then place a piece of parchment paper large enough to cover the entire bottom of the pan.
Transfer the cake batter to the baking pan and use a spatula or the back of a spoon to spread the batter into an even layer.
Place the sliced plums on top of the batter (you can create a pretty pattern with the plum slices or just place them on top randomly for a more rustic look).
Bake at 350 degrees Fahrenheit for 45 minutes.
Let the cake cool before serving.
- Store this gluten-free plum cake in an airtight container in the fridge for up to three days or freeze it for up to six months.
Calories: 198kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 226mg | Potassium: 89mg | Fiber: 4g | Sugar: 12g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg