Gluten-Free Country Raspberry Plum Cake

Published: October 28, 2014 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 60 Minutes

Serves 8

Average Rating: 5 | Rated By: 3 users

This gluten-free country raspberry plum cake is moist and flavoured with the juices of the plums and raspberries. This simple dessert is egg-free and dairy-free, accommodating most diets.

In this gluten-free country, the raspberry plum cake is all about fresh fruit. The juices from the plums and raspberries combined with cinnamon give intense flavour to this moist country cake. Serve for breakfast, as a healthy snack or an after dinner sweet.

Kids especially love this scrumptious raspberry plum cake. And what a great way to include fresh fruit in their diet.

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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 pure maple syrup

3 cups rice flour

1 tsp. GF baking soda

¼ tsp. sea salt

TOPPING

12 oz. fresh raspberries

1 lb. fresh prune plums, halved and pitted

2 tsp. GF ground cinnamon

2 Tbsp. pure maple syrup

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Instructions

Preheat oven to 350 F and line an 8 x 12-inch baking pan with parchment paper

Mix flax seeds with water and set aside for 30 minutes

In a large bowl whisk together rice flour, baking soda and salt

In a separate bowl, mix olive oil, maple syrup, lemon juice, lemon zest, and flax seed mixture. Add to dry ingredients and mix until just combined. Transfer batter into prepared baking pan

Place plums on top of the batter cut side facing up and slightly press them down into the batter. Scatter with raspberries and sprinkle with cinnamon and maple syrup. Bake for 50 - 60 minutes, until a toothpick inserted in the cake comes our clean. Cool in the pan, then slice into squares

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