Author Notes
This scrumptious moist cake is made with fresh in season plums, maple syrup for sweetness and the essence of cinnamon. It is truly one of everyone’s favourite in the summer time, and it is dairy-free, gluten-free and has an egg-free option —Only Gluten Free Recipes
Ingredients
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1 pound
ripe organic plums, pitted and sliced in half
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1 tablespoon
pure maple syrup
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1 teaspoon
organic GF cinnamon
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1/2 cup
GF quinoa flakes
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1/2 cup
almond meal
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1 tablespoon
aluminum free baking powder
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1/4 teaspoon
sea salt
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1 piece
free-range egg
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1 cup
coconut milk
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1/4 cup
coconut oil
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1/4 cup
demerara sugar or equivalent
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1 teaspoon
pure vanilla
Directions
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Preheat oven to 325 F and line an 8-inch spring form cake pan with a circle of parchment paper
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Place plums, maple syrup and cinnamon in a bowl and gently toss until plums are well coated
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Mix brown rice flour, quinoa flakes, almond meal, baking powder and sea salt in a large bowl
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Whisk together egg, coconut milk, coconut oil, demerara and vanilla and add to dry ingredients, then stir until all ingredients are combined
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Place plums cut size down on the bottom of the cake pan and pour the batter on top. Bake for 1 hour, and then cool completely. With a knife loosen the sides of the cake and place a plate on top, flip the cake and remove the parchment paper. Enjoy
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