This corn almond plum cake is so delicious, you would be shocked to learn that it’s gluten-free, dairy-free, egg-free, vegan, and easily made refined sugar free! Looking at the ingredients, I would say this cake is perfectly acceptable to have for breakfast (hehehe). It would also be a perfect snack or dessert to enjoy with guests! Make this cake quickly before plums go out of season and all the fall recipes come (even though they already have)! Let’s enjoy these last summer days before they’re actually over! Getting quality, fresh fruit when they’re in season is sometimes difficult because of the state we live in and always seems to get cut short by our location. I’m excited for fall recipes but not excited to leave this scrumptious, summer-y cake for a whole year!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click one and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite organic, flavorless coconut oil is here.
9 inch cake pan linked here.
Gluten-free oat flour is linked here.
The brand of almond flour I use is linked here but I usually get it from Costco.
My favorite coconut sugar is linked here.
Vegan & Gluten-Free Corn Almond Plum Cake (refined sugar-free option)
Ingredients
For The Plums:
- 3-4 large plums
- 2 tbsps pure maple syrup, agave, or honey if you aren't vegan
- 2 tsps oil
- Pinch of salt
- Splash of vanilla extract
For The Cake:
- 1 ½ cups (180 grams) gluten-free oat flour you can easily make your own by grinding rolled oats in a high-speed blender
- ¾ cup (72 grams) almond flour
- ⅓ cup (52 grams) gluten-free cornmeal
- 1 ⅓ cups sugar or coconut palm sugar for refined sugar-free (linked above) 280 grams, but 240 grams if using coconut sugar
- ½ tsp salt
- 1 ½ tsps baking powder
- ¼ tsp baking soda
- ½ cup (121 grams) pumpkin purée
- ⅓ cup (64 grams) liquid oil or melted coconut oil I used olive oil
- 1 tsp lemon or lime juice
- 1 ½ tsps vanilla extract
- ½ tsp almond extract
- ½ cup (108 grams) water warm if using coconut oil
Instructions
- Grease a 9 inch round baking dish with oil and line the bottom with a circle of parchment paper. Preheat the oven to 375 degrees F (177 C).
- Cut a plum into quarters and cut each quarter into about 3-4 small slices so that you end up with 14-16 even slices. Repeat with two more plums. Place the slices in the bottom of the pan to see if you’ll need to slice up one more in order to cover the bottom of the pan. If you have enough slices or more than enough, place all of them in a small saucepan. If you don’t have enough slices or just barely enough, slice up the last plum because cooking them makes them shrink a little.
- In the saucepan with the plum slices, add the maple syrup, oil, vanilla, and salt. Cook on medium-low heat for about 4-5 minutes until the liquid looks slightly more syrupy. Pour the plums and all of the juicy syrup into the prepared baking pan, arranging the slices so they look nice.
- In a large bowl, whisk the oat flour, almond flour, cornmeal, sugar, salt, baking powder, and baking soda together. Add the pumpkin purée, oil, lemon juice, vanilla, almond extract, and water and whisk until well combined and smooth. Gently pour the batter over the plums, scraping the sides of the bowl with a spatula to get every last bit of batter. Bake for 30-40 minutes or until a toothpick comes out clean. Let it cool in the pan at room temperature for about an hour.
- After an hour, loosen the edges of the cake with a knife and invert the cake out onto a plate. Remove the parchment circle and admire the beautiful plum artwork! Slice, serve, and enjoy!!
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