Gluten-Free Dairy-Free Plum Cake So Good, Even Gluten and Dairy Eaters Will Love It

I am surrounded by gluten-free people, both geographically and emotionally.

My neighbors across the street, the ones across the alley in the back, and a few others on the street all eat gluten-free. I have a whole cadre of gluten-free friends who visit my home on a regular basis, and our little town is jammed with people who cannot or do not eat gluten.

This delicious plum cake served as a delicious dessert for said gluten-free friends recently, and I want to share it with you too!

I am a gluten eater myself, so I don’t normally make these kinds of cakes.

But when you make something gluten-free for a party, and you come into the kitchen to find two gluten-eaters loudly fighting over the last piece, that is a recipe you absolutely have to share with the whole wide universe, right?

So because I love you and want you to be happy, I give you the recipe for the best damned Plum Cake ever. Make sure when you serve it, that you set aside a piece for yourself because this will go fast!

If you make this recipe, tag us on social media! Our username everywhere is @miacupcake – find us! 

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Yield: 8 servings

Best Dang Gluten-Free Dairy-Free Plum Cake

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A cookie-like cake so good, everyone will love it!

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 cup coconut flour
• 1/2 cup superfine almond meal/flour
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/4 cup packed light brown sugar
• 1/2 cup canola oil
• 2 eggs
• 2T almond milk
• 1 tsp vanilla extract
• 1 tsp orange zest (optional)
• 6-10 plums (depending on size)
• Castor or demerara sugar for sprinkling on top

Instructions

1. Heat oven to 350º and oil a 9" springform or cake pan.

1. Mix all dry ingredients (flours, salt, baking powder, sugars) together in a bowl.
2. Add canola oil into dry ingredients (a fork is the best tool).
3. In a separate small bowl, whisk together the eggs, almond milk, and vanilla.
4. Add egg mixture to dry ingredients and stir until combined.
5. The mixture will be kind of thick - pour it out into the prepared pan and smooth out until even (and all the way to the edges).
6. Halve your plums and remove the pits. Press gently, cut side up, into the cake in whatever pattern you choose. (We like concentric circles, but you do you)
7. Sprinkle the castor/demerara sugar over the plums and the top of the cake.
8. Bake at 350º for 50 minutes. Let cool for 5-10 minutes, then remove the outer ring of the springform pan. (If you are using a regular cake pan, run a knife around the edge and invert the cake onto a plate, then flip it onto another so it's plum-side up. Serve warm.

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