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Gluten-Free Country Raspberry Plum Cake

Published: October 28, 2014 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 8
Gluten-Free Country Raspberry Plum Cake
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Average Rating: 5 | Rated By: 3 users

This country raspberry plum cake is gluten-free, egg-free and dairy-free. The juices from the plums and raspberries combined with cinnamon give intense flavour to this moist country cake. Serve for breakfast or as a healthy snack. Kids especially love this scrumptious raspberry plum cake

 

 

 

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Ingredients

  • ½ cup GF flax seeds
  • 1 ½ cup water
  • 3 Tbsp. fresh lemon juice plus zest of 1 lemon
  • ½ cup extra virgin olive oil
  • ½ cup agave nectar
  • 3 cups rice flour
  • 1 tsp. GF baking soda
  • ¼ tsp. sea salt
  • For the topping ~ • 12 oz. raspberries • 1 lb. fresh prune plums, pitted and halved • 2 tsp. GF ground cinnamon • 2 Tbsp. agave nectar

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    Instructions

  • Preheat oven to 350 F and line an 8x12-inch baking pan with parchment paper
  • Place flax seeds and water in a medium-size bowl and rest for 30 minutes
  • In a separate bowl mix rice flour, baking soda and salt
  • Add olive oil, agave, lemon juice, lemon zest, flax seed mixture into a bowl and whisk together. Add to dry ingredients and mix until batter forms. Transfer batter evenly onto prepared baking pan
  • Place plums on top of the batter facing up and slightly press down. Add raspberries and sprinkle with cinnamon and agave. Bake for one hour. Cool in the baking pan


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