Plum Cake (gluten free)

I don’t think I can put into words just how good this plum cake is. It’s tender and moist (without being the least bit soggy, which I was worried about with the plums), perfectly sweet thanks to a mix of maple sugar and a touch of maple syrup, and has the dreamiest soft crumb. My whole family devoured it and immediately asked when I’d make another.

We were lucky enough to be gifted a big box of plums from our neighbors, who had more than they could use. The timing was perfect—my oldest daughter needed to practice her math lessons (she’s in Kindergarten), so we turned baking into schoolwork for the day. Measuring, mixing, and counting led us straight to this cake, born out of generous neighbors and a hardworking little kindergartner. I hope you enjoy it as much as we do—plum muffins are already on the schedule for tomorrow’s math class!

Happy baking everyone!

Plum Cake (Gluten Free)

Prep Time: 20minutes    Cook Time: 30 minutes    Serves: 12 small pieces

• 2 large eggs (room temerature)

• 1 egg yolk (room temperature)

• 1/4 cup maple syrup

• 1/4 cup maple sugar

• 1/4 cup room temperature ghee or butter

• 1/4 cup runny almond butter or cashew butter

• 2 teaspoons vanilla extract

• 1 3/4 cups almond flour

• 1/4 cup tapioca flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 6-8 small plums, sliced in half and pitted

  Preparation

  1. Preheat the oven to 350F and grease an 8X8 cake pan or baking dish with ghee or butter.

  2. Beat together the eggs, egg yolk, maple syrup, maple sugar, ghee, almond butter and vanilla. Add the flours, spices, salt and baking soda and mix well.

  3. Spoon the mixture into the prepared pan. Top with the sliced plums. No need to press the plums down too much, they’ll sink into the batter as the cake cooks. Bake for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.