Gluten Free Plum Cake
We bake this cake regularly and I guarantee you it is soooo yummy that it is impossible to keep your hands off it. I’ve used 3 different types of (gluten-free) flour and almost no sugar.
The plums give the cake a delicious taste and make it a bit moist. Apart from the lovely taste, plums have quite some health benefits: they contain a lot of vitamin C that boost your immune system; antioxidants which are helpful for reducing inflammation and protecting your cells from damage by free radicals; they’re a good source of fibers which help reducing your blood sugar peaks and they contain a substance called sorbitol that (together with the high level of fibers) may help relieve constipation.
This cake is a real treat! You can have it for dessert or for breakfast.
20 min
8
Ingredients
4 eggs (separate the white from the yolk)
5 ripe red plums
100 gr walnuts (broken in half)
125 gr buckwheat flour
125 gr almond flour
60 gr coconut flour
60 gr coconut sugar
4 tbsp maple syrup or agave syrup
160 gr ghee (or butter or coconut oil)
2 teaspoons baking soda
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
a pinch of salt
Preparation
- Preheat the oven at 180ºC.
- Cut the plums into very small pieces. You can leave the skin on, it adds fibres to your cake.
- Beat the egg whites until they form stiff peaks
- In a bowl mix together almond flour, coconut flour, buckwheat flour, salt, baking soda. Set aside.
- In another bowl mix the egg yolks, the melted ghee (or butter/ coconut oil), coconut sugar, apple cider vinegar and maple syrup.
- Add the flour mixture to the egg mixture and stir until well combined
- Stir in the plums and the walnuts
- Carefully add the egg white to the cake dough with a spatula
- Pour the mixture in the greased baking pan (I use a 26 cm silicone one). Decorate with the apple slices
- Bake for 45/50 minutes in a preheated oven. Check with a toothpick in the center. If it comes out clean your cake is ready
- Let the cake cool off on a rack before serving.