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Plum cake with almond flour and coconut sugar (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
130 g All-purpose gluten-free flour
50 g Almond flour or 70 g of all-purpose gluten-free flour
1 tsp. Baking powder
1/3 tsp. Salt
2 Egg
100 g Coconut flower sugar
50 ml Plant milk
75 g Coconut oil
300 g Plums

Plum cake with almond flour and coconut sugar (gluten-free, dairy-free)

  • 1 h 15 min
  • Serves 8
  • Easy

Ingredients

Directions

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This plum cake is easy to make and you can vary the ingredients. I bake it with a mixture of all-purpose gluten-free flour and almond flour.  It turns out to be denser, but textured, with an interesting flavor. If you don’t have almond flour, you can bake it only with all-purpose gluten-free flour. The texture of the cake will be softer and lighter, with a more neutral flavor. You can add some ground almonds or other nuts to the gluten-free flour.

You can also put any fruits or berries on top of the dough, and you can also add ice cream or fresh berries to the dough. I had plums, so this time it’s plums!

But, take a note! A very convenient recipe, as they used to call it, “whip up” :).

You can read how to make all-purpose gluten-free flour at home here.

The recipe for a small form is 18 cm.

 

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Steps

1
Done

Preheat the oven to 175 degrees Celsius.
Melt the coconut oil and let it cool down.
Wash and wipe the plums, cut them in half and remove the seeds.
Cover the bottom of the 18 cm form with baking paper.

2
Done

Whisk the all-purpose gluten-free flour, almond flour and baking powder in one bowl until smooth.

3
Done

In another bowl, stir the eggs with a fork until smooth. Add sugar, salt, vegetable milk and coconut oil and mix.

4
Done

Add the moist ingredients to the dry ingredients and knead the dough to medium thickness.

5
Done

Place the dough in a form, level the surface and put the plums on top with the cut side upwards
Put it in the oven and bake for 55 to 60 minutes at a temperature of 175 degrees Celsius.

6
Done

Take out the ready cake, let it cool down for a while in the form, then take it out and let it cool down completely on the grid. If you make the version with almond flour, you can cut the cake even when it's a little warm. If you use only all-purpose gluten-free flour, wait until it has cooled down completely.
Bon appetit!

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Risotto with mushrooms and fresh figs (gluten-free, dairy-free)
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Risotto with mushrooms and fresh figs (gluten-free, dairy-free)
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Lamb in grapes

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