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.
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!
- 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
- 1tsp orange zest (optional)
- Plums (6-10, depending on size)
- Castor sugar or demerara sugar
- Heat oven to 350º and oil a 9" springform or cake pan.
- Mix all dry ingredients (flours, salt, baking powder, sugars) together in a bowl.
- Add canola oil into dry ingredients (a fork is the best tool).
- In separate small bowl, whisk together the eggs, almond milk and vanilla.
- Add egg mixture to dry ingredients and stir until combined.
- Mixture will be kind of thick - pour out into the prepared pan and press out until even (and all the way to the edges).
- 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)
- Sprinkle the castor/demerara sugar over the plums and the top of the cake.
- Bake at 350º for 50 minutes. Let cool for 5-10 minutes, then remove outer ring of 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 onto another so it's plum-side up. Serve warm.