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+ servings
A piece of cake with sliced plums on top.
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5 from 1 vote

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.
Prep Time12 mins
Cook Time45 mins
Total Time57 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 198kcal


  • 9 inch baking pan
  • Parchment paper


  • 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