Plum Coffee Cake

The juices from the plums infused with cinnamon soften this delicious cake that melts in your mouth, it doesn’t get any better then this.

Makes 8 by 12 inch cake


12 ripe organic plums, pitted and sliced in half
1 cup of GF oat flour
¼ cup GF brown rice flour
1 tsp. GF buckwheat flour
1 tbsp. GF white rice flour
¼ cup GF almond flour
¼ tsp. sea salt • 1 tsp. GF aluminum free baking powder • ¼ tsp. GF baking soda
¼ cup water, room temperature
1 tbsp. pure maple syrup + 1/2 tsp. pure vanilla
½ cup milk or substitute (soy, hemp, almond, rice), room temperature
1 organic or free-range egg, room temperature
½ cup coconut oil, room temperature
For the chia topping ~ Mix together 2 tbsp. demerara sugar • 1 tsp. GF organic cinnamon • 1 tbsp. black chia seeds


Preheat oven to 350 F
In a medium size bowl mix oat flour, brown rice flour, sea salt, baking powder and baking soda
In another bowl whisk together water, maple syrup, vanilla, milk, egg and coconut oil then add to dry ingredients and mix until all ingredients are combined. Spread the batter evenly on an 8 by 12 inch baking sheet lined with parchment
Add plums cut size facing up and slightly press into the dough Sprinkle with chia topping
Bake at 350 F for 35 minutes, cool on a baking rack before cutting

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