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  • Gluten Free
  • Vegetarian

Gluten Free Plum Cake that is Moist and Soft

Gluten-free or low gluten you choose, but his soft and fruity plum cake goes great with tea or coffee.

Not as sweet as you may think. The plum taste compliments the amount of sugar in this recipe, that it’s really not a sugary dessert.

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To Gluten or Not to Gluten

Your choice. And you are just in luck if you are not on a gluten-free “diet”, because this plum cake can totally be used with regular white unbleached flour. In addition to flour, you can also change the kind of milk you use. While I use whole milk here, you can choose your favorite. Keep in mind, it will slightly be different in taste.

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Cutting the plums. 

First of all. Yes, you should use plums. At least something from the plum family if plums are not available at the moment.

I tried couple different ways to cut the plums, and found that it’s better that you don’t cut plums too thinly and don’t place the plums too deep into the batter. Cut plums in halves or quartered. These two ways will make your plum cake prettier.

You don’t have to, but I also sprinkled some powdered sugar unto the plum cake, as soon as it cooled down. It’s just so pretty like that.

And guess what! The ingredients are so easy to find, like anywhere. I love Bob’s Red mill Flour.

Here’s what you’ll need to put together this amazing Plum Cake:

  • plums
  • eggs
  • milk (plant based works too)
  • unsalted butter
  • brown sugar
  • almond flour
  • regular flour (or rice flour, to make it gluten free)
  • cinnamon
  • salt
  • baking powder
  • vanilla extract

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How to make this beautiful Plum Cake


Gluten Free Plum Cake that is Moist and Soft

Gluten-free or low gluten you choose, but his soft and fruity plum cake goes great with tea or coffee.
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Course: brunch, Desserts
Cuisine: American
Allergy: Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
cooling off: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 8 peoople
Calories: 356kcal


  • mixer
  • 8inch cake pan
  • mixing bowl
  • spatula


  • 1 lb plums, any variety
  • 2 large eggs
  • cup milk, plant based would work too
  • stick unsalted butter, softened
  • ½ cup brown sugar
  • 2 cups almond flour
  • ½ cup regular flour, or rice flour for gluten free
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  • Preheat the oven to 375F.
  • Whisk softened butter and sugar until light fluffy.
  • Add eggs one at a time and whisk to combine.
  • Add the rest of the ingredients, except for the plums and stir with a spatula.
  • Smear an 8inch baking pan with butter.
  • Transfer the prepared batter into the baking dish and spread evenly using a spatula.
  • Wash the plums, cut in half and take core out.
  • Place the plums on top of the butter, pushing them in slightly.
  • Sprinkle with 1 Tbsp of sugar.
  • Bake for 40-45 minutes. Until the toothpick inserted in the center comes out clean.


NOTES: Nutritional calculations is with regular flour, not gluten free rice flour. 


Calories: 356kcal | Carbohydrates: 33g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 151mg | Potassium: 148mg | Fiber: 4g | Sugar: 21g | Vitamin A: 507IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 2mg

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