Late summer and it’s beautiful orchard fruits – plums, peaches apricots and nectarines – along with plum cake!
Plum cake is one of my favorite childhood memories and still one of my favorite summer cakes!
I promise you once you try it, it will win you over at the first taste!! Refreshing tangy along with the perfect tad of subtle sweetness, this gluten-free plum cake is a great summer treat!
Plums are available all year around, but they taste best from May through September, when they’re in season. Plums seem often overlooked in the fruit section, but you will be amazed how delicious this fruit tastes when fully ripe, especially in any type of plum desserts, like cakes, cobblers and even jams.
Fresh plums can be bakes or poached. I personally think plums don’t need a lot of added sweeteners. They are so sweet and juicy on their own, especially when baked, so you really don’t need a lot of added sweeteners. Coconut sugar is my sweetener of choice when it comes to baking with plums. Coconut sugar has a subtle sweetness and a light caramelized taste when heated, which goes perfectly with the ripe juices of the baked plums.
This gluten-free plum cake is super easy to prepare, it’s low in carbs and it really only takes a few minutes to prepare this beautiful summer tart.
1/2 cup unsalted Butter or Coconut Oil
1/2 cup Coconut Sugar
1 1/2 cup Almond Flour
1/2 cup Coconut Flour
2 tsp Baking Powder
1/4 tsp Xanthan Gum
pinch of sea salt
3/4 cup Coconut Milk or any milk of your choice
1 tsp Vanilla
Preheat oven to 350 degrees.
Grease 9″ pan or cover with parchment paper.
Wash plums, remove pits and thinly slice them.
In a bowl add coconut oil, coconut sugar, vanilla and mix until well blended.
Add eggs and mix until well combined.
Slowly add almond and coconut flour, xanthan gum, sea salt.
Pour batter into cake pan.
Top with sliced plums and bake at 350 degrees for about 28 minutes or until golden brown.