Homemade Plum Cake

My sister loves to bake, but she is a gluten-free non-dairy type of girl.  So, needless to say she takes recipes that appeal to her and turns them around to suit her needs.  She does an amazing job and I wanted to share her latest with you!   Especially since Plums are here!


Homemade Plum Cake
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Homemade Plum Cake
Print Recipe
Recipe Notes

1 1/4 cups (175 grams) gluten free flour

1/4 cup (30 grams) ground almonds

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (120 ml) flavorless oil (sunflower works well)

1/2 cup (120 ml) non-dairy sour cream

1/4 cup (60 ml) orange juice

1 tablespoon orange zest (the outer orange skin (rind) of the orange)

1 large egg

1 teaspoon pure vanilla extract

1 cup (200 grams) granulated white sugar

7 - 8 Italian prune plums, halved and pitted (can also use 4 - 5 red plums)


Procedures: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Butter and flour one - 8 inch (20 cm) spring form pan. (Alternatively spray pan with non stick vegetable/flour spray.) Line the bottom of the pan with parchment paper.


First, with a sharp knife, cut the plum in half by following the natural crease in the plum's skin. Then, holding one half of the plum, gently twist the other half. The plum should easily fall into two halves so the pit can be removed.


In a large bowl, stir or whisk together the flour, ground almonds, baking powder and salt.

In another large bowl, stir or whisk together the oil, sour cream, orange juice and zest, egg, and vanilla extract. Stir in the sugar. Add the wet ingredients to the flour mixture. Stir until just combined. Scrape the batter into the prepared pan and evenly arrange the halved plums on top of the batter, flesh side facing up. Sprinkle with the 1 1/2 tablespoons brown sugar.

Bake in preheated oven for about 35 to 45 minutes or until a sharp knife inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Makes one - 8 inch (20 cm) cake.

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