This gluten free plum cake recipe is gorgeous. It’s a luscious showstopper at the party table.
Better still it’s an easy to make gluten free plum cake recipe.
A gluten free plum cake recipe so good we made it twice in one week
I have made this gluten free plum cake recipe twice now. We lingered over the juicy plum slices for puddings during the week. Then I made a slightly smaller version for a family get together at which one person was coeliac.
The gluten free plum cake recipe is from Hannah Miles’ The Gluten Free Baker. The original plum cake recipe comes out very large at 11 inches wide using a rather decadent and costly volume of ground almonds. Hence the second time I made the gluten free plum cake recipe in an 8 inch tin to save money and waste. 11 inches is a very large cake indeed unless you’re feeding twenty people the same thing.
This gluten free plum cake recipe bakes slow and low at gas mark 3, it takes over an hour and half to cook but it’s well worth the wait.
This gluten free plum cake was the front cover shot for Hannah’s book but do you know what, I’m going to blow my own trumpet here and say I think mine actually looks even better.
I love how the light shines through the plums like a stained glass window. This gluten free plum cake recipe was a joy to make and eat. I hope you get chance to try it for yourself!
Finally, I am sending this recipe to Ren’s Simple and in Season event currently hosted by Katie at Feeding Boys.
Gluten free plum cake
- 185 g / 1.5 sticks plus 1 tablespoon butter softened
- 275 g / 1.5 cups caster/granulated sugar
- 6 eggs
- 125 g 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
- 400 g / 4.5 cups ground almonds
- whipped cream to serve
- 8 ripe plums halved and pitted
- 100 g / 1 cup blueberries
- 2 tablespoons caster/granulated sugar
- icing/confectioners sugar for dusting
- Preheat the oven to 160c (325f) Gas 3.
- 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.
- Arrange the plums, cut side up, over the top of the cake, scatter over the blueberries and sprinkle with the sugar.
- 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.
- 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.
- This cake will keep for up to 3 days if stored in an airtight container.
Recipe reproduced with permission from The Gluten Free Baker by Hannah Miles, published by Ryland Peters & Small.
Recipe reproduced with permission, with thanks to Ryland Peters and Small for the review copy of The gluten-free baker.
It really is a stunner Sarah! I love it and your photography is beautiful. Great recipe and fab for me as my niece is gluten intolerant. Fab stuff.
Jenny @ BAKE says
this looks absolutely delicious!
Rosa Mayland says
A beautiful cake So tempting.
Great to hear about this book Sarah! Your cake looks sensational and your photos are brilliant. I will HAVE to get my hands on a copy of this book!
Homemade by Fleur says
Ohhh, looks really splendid. I can see how the fruit gives it moisture. I think it is amazing how gluten free cakes have come on. You would never know by looking at it. Lovely photography too.
glamorous gluttonGlamorous Glutton says
Great looking cake, I’ve not had much success with gluten free so far. (My mother can’t eat gluten) This would make a perfect addition to the constantly growing cook book library. Hopefully meet you at Food Bloggers Connect. GG
Karen @ Lavender and Lovage says
Looks wonderful and I love Hannah’s recipes, as she used to write for the same magazine as me, Country Kitchen, so I used to get to see her creations sometimes before we went to press! REALLY lovely cake Sarah! Karen
this looks truly delicious and such gorgeous colours! It is great that gluten free flour blends are more widely available. I have experiemented with a few and been really pleased with some cakes I have made.
Fuss Free Helen says
Lovely cake Sarah, and I agree that yours does look better than the one on the book.
Having just reviewed Honey Buns I need to experiment more with some naturally GF ideas.
hannah miles says
How nice to see you pictures of my cake – they look stunning!
Rainbow Prams says
Hi there, is there a substitute for the butter? My lovely cousin, not only wheat/gluten intolerant but also lactose/dairy and I would to be able to make her something that she can actually eat! x
Camilla @FabFood4All says
Gorgeous cake! I’d love to make the smaller version as I have ripe plums begging to me to use them. What proportion of the original recipe did you use was it 2/3 rds and how long did you cook the smaller version for?
Sarah, Maison Cupcake says
Hi Camilla, I recall that the smaller version was with half the ingredients using 8inch round tin. I wish I could say it took half the time to cook but it was still around 75-90 minutes!
Hi, I know I’m late commenting, but I’ve only just found your blog (it is great, btw). You say you’ve made a smaller cake in an 8 in tin. Could you tell me by how much you’ve reduced the ingredients? Many thanks. Kate
Hi, I’ve just seen you’ve already answered a similar question from Camilla. Please ignore my query.