Gluten free plum cake
Prep time
Cook time
Total time
Who says a gluten free cake can't be a showstopper?
Recipe type: Baking
Cuisine: Gluten Free
Serves: 18 slices
  • 185g / 1.5 sticks plus 1 tablespoon butter, softened
  • 275g / 1.5 cups caster/granulated sugar
  • 6 eggs
  • 125g gluten free self-raising flour OR 1 scant cup gluten-free all-purpose baking flour plus 1 teaspoon baking powder and 0.25 teaspoon xanthan gum
  • 2 teaspoons ground cinnamon
  • 400g / 4.5 cups ground almonds
  • whipped cream, to serve
  • 8 ripe plums, halved and pitted
  • 100g / 1 cup blueberries
  • 2 tablespoons caster/granulated sugar
  • icing/confectioners sugar for dusting
  1. Preheat the oven to 160c (325f) Gas 3.
  2. Put the butter and sugar in a mixing bowl and whisk until light and creamy. Add the eggs one at a time, whisking after each addition. Sift in the flour and cinnamon, add the ground almonds and whisk again. Spoon the batter into the prepared tin/pan and level the surface.
  3. Arrange the plums, cut side up, over the top of the cake, scatter over the blueberries and sprinkle with the sugar.
  4. Bake in the preheated oven for 1.5 to 2 hours, until the cake is firm to the touch and a knife inserted into the middle of the cake comes out clean.
  5. Remove from the oven and let cool in the tin/pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar/ confectioners sugar and serve with whipped cream.
  6. This cake will keep for up to 3 days if stored in an airtight container.
You will also need a 25cm/10inch springform tin/pan greased and lined.
Recipe reproduced with permission from The Gluten Free Baker by Hannah Miles, published by Ryland Peters & Small.
Recipe by Maison Cupcake at