Gluten Free Upside Down Plum Cake

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Average Rating: 5 | Rated By: 1 users

Plums make an ideal ingredient in an upside down cake. The juices of the plums meld with the cake, making this dessert moist and delicious. When the cake is inverted it has a pretty topping, so you don’t have to top it with a glaze or an icing. If you can’t get prune plums, you can substitute the plums with any stone fruit. Enjoy


  • 1 lb. ripe prune plums, pitted and sliced in half
  • 1 Tbsp. pure maple syrup
  • 1 tsp. GF cinnamon
  • ¾ cup GF brown rice flour
  • ½ cup GF quinoa flakes
  • ½ cup almond meal (almond flour)
  • 1 tbsp. GF aluminum free baking powder
  • ¼ tsp. sea salt
  • 1 egg or egg substitute, at room temperature
  • 1 cup coconut milk, at room temperature
  • ¼ cup coconut oil
  • ¼ cup demerara or coconut sugar
  • 1 tsp. pure vanilla extract
  • Instructions

  • Preheat oven to 325 F and line an 8-inch spring form cake pan with a circle of parchment paper
  • Place plums, maple syrup and cinnamon in a bowl and gently toss until plums are well coated
  • Mix brown rice flour, quinoa flakes, almond meal, baking powder and sea salt in a large bowl
  • Whisk together egg, coconut milk, coconut oil, sugar, and vanilla. Add to dry ingredients, and stir until combined
  • Place plums cut size down on the bottom of the cake pan and pour the batter over top. Bake for 1 hour, and then cool completely in the pan. With a knife loosen the sides of the cake and place a plate over the top of the pan. Flip the cake over and remove the parchment paper. Enjoy

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