Paleo Gluten Free Plum Cake
We had a party this week. I’ve gotta say, I’m not the best at birthdays. But I do love to make cake! My sister celebrated her birthday this week. And plum cake was the celebration of choice. Plus, who doesn’t love autumn vibes, rich earthy fruit, and seasonal cakes?!
This heavenly plum cake is paleo and gluten free! And this earthy seasonal cake is perfect for fall. In addition, this delicious treat is made without refined sugar! This cake has a delicious soft, moist cake layer and is topped with fresh plums!
plum cake. soul fruits. what’s next?!
As my friends and I sat around the kitchen table this week, we discussed a very serious subject… Our soul fruits. Okay, maybe not so serious and kinda anti-climatic, but definitely interesting! One would be surprised how much a fruit can resemble one’s personality:)
All joking aside. What’s your soul fruit? Don’t know what to do that question? It’s okay, I’ll go first!
It was decided that my soul fruit was the plum. How does one determine their soul fruit? Well, by looking at all aspects of ones personalty, character, and essence and then translating that into a fruit. Thats how! I guess I’m earthy, deep, organic, and just fit to be a plum. I’m thinking that’s about right. Ha ha:)
And what better time to discover that my soul fruit is the plum than today! When I made this beautiful plum cake!? Normally, I don’t eat things with sugar- natural or not. But I indulged and tasted a bit of this cake. I mean, it was for a celebration right??? How could I not! The chef had to make sure it was edible before serving it to the guests.
I’m glad I did! Because I didn’t want to share any of it after I tasted it! It was sooo good!! Like heaven. I’m pretty sure those were my exact words. In any case, it was gone immediately and left a happy bunch of cake eaters in its wake. Served along side a scoop of vanilla ice-cream. It’s like, YUM!…!!!!!
best grain free baking cookbook!
Searching for more delicious and elegant paleo desserts? Check out my favorite cookbook!!
My Paleo Patisserie: An Artisan Approach to Grain Free Baking
This amazing paleo cookbook is filled with exquisite elegance and rustic beauty of traditional patisserie baking. But, all of these desserts are grain free and paleo! This book is filled with stunning cakes, pastries, cookies, and almost anything sweet you would ever crave! It is mind blowing how elegant and timeless the look and taste of all these desserts is! I love this cookbook as a grain free baking resource. It’s always on the shelf. And it never disappoints! In addition, the images in the book are truly wonder, inspiring, and captivating! It’s a must read to go along side a slice of paleo plum cake:)
- 1 cup almond flour
- 3 medium eggs
- 6 tablespoons maple syrup
- 1/4 cup palm oil shortening
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 5-10 whole plums depending on personal taste
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil
- pinch of sea salt
| Info |
| Cook Time | 65 minutes |
| Prep Time | 15 minutes |
| Servings |
servings
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Optional: Serve with vanilla ice-cream.
Rate this recipe!
Recipe Notes
Optional: Serve with vanilla ice-cream. |
Ingredients
Cake Batter
Plum Layer
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- Preheat the oven to 350 degrees. Line a 7" spring form cake pan with parchment paper.
- Combine all of the ingredients for the cake batter in a medium size mixing bowl or use a KitchenAid. Whip the batter until smooth or evenly combined.
- Cut the desired about of plums into halves. Keep in mind: the more plums added to the cake, the more liquid there will be. If you add more then 5 plums, the cake will be a lot more moist.
- Grease the parchment paper lined cake pan with 1 teaspoon coconut oil. Then lay the plum halves into the bottom of the cake pan.
- Drizzle the plums with 1 tablespoon maple syrup and a sprinkle of sea salt.
- Pour the cake batter over the plums and bake the cake on 350 degrees for 65 minutes or until golden brown.
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Nutrition Facts
Paleo Plum Cake
Amount Per Serving
Calories 489
Calories from Fat 306
% Daily Value*
Total Fat 34g
52%
Saturated Fat 4g
20%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 140mg
47%
Sodium 302mg
13%
Potassium 44mg
1%
Total Carbohydrates 36g
12%
Dietary Fiber 6g
24%
Sugars 24g
Protein 17g
34%
Vitamin A
3%
Calcium
25%
Iron
18%
* Percent Daily Values are based on a 2000 calorie diet.
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25Comments
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I have made this twice now, and enjoyed it thoroughly both times. My smallest spring form is 8.5″ so I upped the plums to 12 first time, but batter barely covered the plums. 2nd time I increased the ingredients times 1.5 (due to larger pan) and increased the plums to about 18 – I don’t mind moist with this cake! Anyway, turned out great both times but I wouldn’t hold back on the plums!
Glad you enjoyed this cake… and all the plums:) Thanks!
I do not have palm oil but I do have coconut oil does the recipe still turn out the same if I substitute those? Thanks for the recipe I’m excited to see if it’s pne that i like!
Hi Veronica, I am snot sure- I haven’t tried it, but coconut oil should be a good sub. 🙂 Enjoy!
Hi. Love you site. Just one thing though. I would recommend that you get away from anything made out of “palm” (oil, sugar, etc).
If you saw that damage to the environment, especially orangatangs you won’t ever suggest using palm products or want to buy them.
It is awful. We have other choices.
Just a heads up for you.
Thanks.
indeed, muriah, I was about to suggest keeping away from palm oil as well.
In israel, where we have ton’s of palms, and where they make palm oil for thousands of years, it is never used in food products: it’s considered industrial grade, and it’s mostly used for fires,
Being a biochemist (over 30 years now), I would also suggest keeping away from any kind of shortening: it’s made by injecting hydrogen in liquid oils and it’s highly carcinogenic.
as a vegan (nearly 10 years ), I suggest using either coconut oil or peanut butter in all vegan recipes – or you can simply substitute liquid oils (even corn or sunflower oil will do), It takes a bit of trial-and-error experiments, to get the dry-to-wet ingredients ratio to your taste. If you have the time and finances, it’s more than worth it in health benefits. And don’t forget that the more you learn on one recipe, the less it will take you for the next 😉
i have tried this recipe with coconut oil and it’s amazing!! thanks for sharing!! the touch of salt (i used himalayan, coarse ground) makes it the most special summer cake ever! my sisters-in-law request it every time we meet 😉
My plum cske is in the makng so while I wait, just leave a line telling you how beautiful the photograhs are and the siplicity of the instructions that make it a joy to cook!
Lovely!
Thank you Laura!
This is a great recipe! Thanks so much. Wondering if you think it’d work with pears, instead of plums, now that it’s winter?
Hi Vera, that sounds super yummy! That should totally work!
This was so easy to make and came out really yummy despite my need to make subs. I only had a 9 inch round so I added about a half a recipe more of all ingredients. I also had only 1 1/2 scant cups of almond flour and so added about 2 TBS coconut flour. I didn’t want it to be too sweet so I did 3 TBS maple syrup and 3 TBS water. My plums were sooo ripe that it was basically watery jam under the batter…but it all worked out! Moist delicious and not too sweet.
Yum! Our plum trees were loaded this year and I was searching for a cake/bread that I could make that was gluten and processed sugar free! It was delicious! I told my husband it was plum upside down cake. He loved it too! Thank you!
Great to hear Donna!
Used coconut oil instead of palm oil as it is unhealthy!
I just made this using the above recipe. Instead of springform, I used a regular cupcake pan. Recipe makes 12 cupcakes with half a plum in each cup. I also subbed out 1:1 palm oil shortening for butter. End result was DELICIOUS, moist & fluffy!! I’ve already ate 5 cupcakes in one day, whoops.
Great to hear, thank you! Glad you enjoyed them!
Nice! Did you put it straight in the cupcake pan? Or did you use some type of cupcake material? Many thanks!
Does
Do think this would work with frozen plums?
Yes, that should work fine!
I substituted coconut oil for palm oil. I had frozen plums from a neighbour’s bumper crop and the pits pop out easily when thawed. They are small so I put 2 in each muffin pan after putting a little batter in first, then topped with more batter. I also used the juice from the plums (about 3 T) with 3 T maple syrup. Baked for about 30 mins at 350 F. Terrific! Not too sweet but with a nice texture. Thanks!
Great to hear, thank you Penelope!
I am making this right now with apricots instead of plums since I got those in my co-op basket today . Yes subbing coconut oil as well. Can’t wait to try it tomorrow at the graduation/birthday party
Just made this recipe with my CSA plums! YUM!!!
Wow! So simple and delicious, AND GF! I love that this doesn’t require those less common ingredients like guar gum and arrowroot starch, etc.
My one note – mine cooked MUCH faster! In 30 minutes it was golden brown and fluffy. The plums didn’t get as cooked and oozy and I would have liked, though. Maybe because I used an 8 inch round pan (not springform?). No clue. I also used room temp butter instead of the palm shortening, and 1 tbsp less maple syrup and it was sweet enough. Added nutmeg and cinnamon.