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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 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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