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Home Cooking and Baking by Sarah Trivuncic

Plum Cake (Gluten Free)

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This gluten free plum cake recipe is gorgeous. It’s a luscious showstopper at the party table. 

Gluten Free Plum Cake
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Gluten Free Plum Cake

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.

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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.

Gluten free plum cake recipe Save

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.

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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.

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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!

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5 from 1 vote

Plum Cake (Gluten Free)

Who says a gluten free cake can't be a showstopper?
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Baking, Dessert, pudding
Cuisine: American, British, French - sort of, Gluten Free
Keyword: almond cake, fruit topped cake, plum cake, stone fruit
Servings: 10
Calories: 596kcal
Author: Hannah Miles

Ingredients

  • 185 g butter softened
  • 275 g caster sugar (superfine baking sugar)
  • 6 eggs
  • 125 g gluten free self-raising flour OR 1 scant cup gluten-free all-purpose baking flour plus 1 tsp baking powder and 0.25 tsp xanthan gum
  • 2 tsp ground cinnamon
  • 400 g ground almonds (almond meal)
  • 8 ripe plums halved and pitted
  • 100 g blueberries
  • 2 tbsp caster sugar (superfine baking sugar)
  • 1 tbsp icing sugar (confectioners sugar) for dusting

Instructions

  • 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.

Notes

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.
Can be served with whipped cream or ice cream. 

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For an alternative cake with plums, visit my Plum Cupcakes with Coconut Icing.

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Recipe reproduced with permission, with thanks to Ryland Peters and Small for the review copy of The gluten-free baker.

Reader Interactions

Comments

  1. 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?

    • 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!

  2. 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

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