Breakfast Plum Cake – Gluten Free

Enjoy breakfast like never before with this gluten-free breakfast plum cake, filled with fresh plums and a hint of cinnamon and vanilla in a buttery batter. The best part? You can enjoy it any time of day—breakfast, brunch, snack, or as a dessert—because it’s incredibly moist and filled with juicy plums that will melt in your mouth!

When plums are in season, this breakfast plum cake is a must try recipe!

I am super excited to share this moist, gluten-free breakfast cake recipe with you today because it is sooo good! This cake is perfect for when plums are in season and can also be made with various fruits.

Seasonal Fruit Options

You can make this recipe with plums, peaches, apples, or berries. Since plums are in season, I decided to use fresh, juicy plums for this version.

Cake Layers

The cake consists of two delightful layers: a buttery cake and the juicy plums. For an extra treat, you can add a cinnamon streusel topping, transforming it into a three-layer breakfast cake.

My Take on Toppings

I chose not to add the streusel topping because I believe the cake is perfect as it is. However, if you’re looking for that added goodness, feel free to include it!

This cake is anything but dry; it is super moist and buttery, filled with plums coated in cinnamon.

Simple Steps to Make Gluten-Free Breakfast Plum Cake

Prepare the Plums:

• • Toss plum wedges in coconut sugar and cinnamon.
  • Set aside for a few minutes to allow juices to release and prevent sogginess.

Mix Dry Ingredients:

• • Combine all dry ingredients in a bowl.

Cream Butter and Eggs:

• • In another bowl, cream butter with eggs and sugar.
  • Add milk and vanilla, then combine with dry ingredients.

Assemble the Cake:

• • Spread the batter into a cake pan.
  • Top with cinnamon-coated plum wedges.
  • If using a streusel topping, add it now.

Bake:

• • Once baked, the batter will rise and encase each plum in buttery goodness. Enjoy!

Need I say more? The plum cake is soo good! Do you need more breakfast cake recipe inspirations? Check out our complete selection of gluten-free breakfast cakes.

Recipe for cinnamon streusel topping. (optional)

1. 1/3 cup coconut sugar or brown sugar.
2. 1/4 cup sweet sorghum flour.
3. 1/4 cup finely chopped walnuts or pecans.
4. 1/2 tsp. GF ground.
5. 3 Tbsp. Cold butter.

Combine sugar, flour, nuts and cinnamon. Add cold butter, and using your fingers mix until crumbly.

Common Questions

Can I replace fresh fruit with frozen fruit?
Yes, you can! Just bring the fruit to room temperature for about 15 minutes and allow for extra baking time.

Can I freeze the cake?
Absolutely! Once the cake has cooled completely, store it in an airtight container, and it can be frozen for up to three months.

How long does this cake last?
The cake will keep for up to five days when stored in an airtight container in the refrigerator.

Enjoy!

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Many thanks!

Kristina xx