Plum & Almond Crumble Snacking Cake – Gluten Free

2 Reviews
Published Sep 22, 2022 ∙ Kristina Stosek

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Indulge in the extra moist, buttery Gluten-Free Plum & Almond Crumble Snacking Cake—it’s irresistibly delicious yet surprisingly light. The tart plums, lightly sweetened with coconut sugar and a hint of cinnamon, perfectly complement the nutty almond crumble, making this the ultimate gluten-free snacking cake of the season.

slice of plum and almond crumble snacking cake, gluten free

Versatile Plum & Almond Crumble Dessert  for Any Time

This gluten-free snacking cake is made with fresh plums, almond flour, and a handful of simple ingredients. It’s perfect for breakfast, an afternoon pick-me-up, or as a delightful after-dinner dessert.

fresh plums in a basket

Choosing the Perfect Plum for Your Crumble Cake

  • Any Variety Works: You can’t go wrong with any type of plum for your crumble cake. Use whatever variety you have on hand!
  • Recommended Variety: If you’re looking for a specific suggestion, try Moyer Plums. They have purple skin and juicy yellow-orange flesh, making them sweet and ideal for baking.

Are Plums a Superfood?

  • Nutrient-Rich: Plums are packed with nutrients and antioxidants that benefit your health.
  • Good Source of Fiber: Helps keep you regular and promotes a healthy gut.
  • Vitamins and Minerals: High in vitamins C and K, potassium, and other essential minerals.
  • Contains Polyphenols: These plant compounds may protect against chronic diseases like heart disease and cancer.

In summary, plums are super healthy! Enjoy a Plum & Almond Crumble Snacking Cake—it’s both delicious and healthy-ish!

Key Tips for Baking with Plums

Choosing the Right Plum for Baking

You can use any plum you prefer, but we recommend:

  • Moyer Plums
  • Italian Prune Plums
  • Japanese Varieties: Shiro or Santa Rosa

Preparing Plums for Baking

  1. Wash the Plums: Rinse to remove any pesticides.
    • Soak in a solution of 1 teaspoon baking soda to 2 cups water for 15 minutes.
    • Alternatively, soak in a mix of 1 part vinegar to 4 parts water for 20 minutes.
  2. Rinse: Thoroughly rinse with water.
  3. Slice and Pit: Remove the pits and slice as needed.
  4. Using Frozen Plums: Yes, you can use frozen plums! Just thaw them before baking. Frozen fruit is a convenient option for those times when fresh plums aren’t available

Adapting Your Recipe with Seasonal Fruits

While fresh plums are in season from July through October, it’s always fun to experiment with other fruits. Just remember to adjust the sugar based on the sweetness of the fruit you choose.

  • Tart Fruits: If you’re using berries, which tend to be tart, add a bit more sweetener.
  • Sweet Fruits: For sweeter options like peaches, consider reducing the sugar slightly.

Ultimately, it’s all about your personal taste preferences!

sliced plum and almond crumble snacking cake, gluten free

Making a Plant-Based Plum and Almond Crumble Snacking Cake

If you want to make the Plum and Almond Crumble Snacking Cake plant-based, here are a few simple substitutions:

  • Butter Replacement: Use vegan margarine, such as Earth Balance, or substitute with coconut oil.
  • Plant-Based Milk: Opt for oat, rice, almond, or coconut milk instead of dairy.
  • Egg Replacement: Use an egg replacer or a flax egg in place of the eggs called for in the recipe.
  • Check Flour Blend: Ensure your gluten-free flour blend is dairy-free, as some blends may contain milk.

With these substitutions, your cake will be completely plant-based and just as delicious!

almond crumble

Gluten-Free Alternatives for Crumble Topping

For a gluten-free option for your crumble topping, replace the oats with either a gluten-free flour blend or buckwheat flour. For this recipe, you’ll need to use 1/4 cup of your chosen alternative.

Benefits of Almond Flour

  • Nutrient-Rich: Almond flour is a delicious and nutritious addition to your diet, offering more protein and healthy fats.
  • Gluten-Free: This flour is naturally gluten-free, making it suitable for various diets, including Paleo and low-carb.
  • Vitamins and Minerals: Almond flour is a good source of:
    • Vitamin E
    • Magnesium
    • Phosphorus
    • Copper
  • Heart Health: High in monounsaturated fats, almond flour may help promote heart health by:
    • Lowering LDL (bad) cholesterol levels
    • Increasing HDL (good) cholesterol levels
  • Blood Sugar Control: Studies suggest that foods made with almond flour can help manage blood sugar levels, making it beneficial for weight loss and diabetes management.

Some of our favorite gluten-free sweet treats that include almonds are:

Gluten-Free Apple Sponge Cake With Almond Topping, 

Gluten-Free Lemon Blueberry Muffins 

Plant-based Gluten -Free No Bake Lemon Coconut Bars.

piece of half eaten gluten free snacking cake with plums

Snacking Cake vs. Coffee Cake: What’s the Difference?

When it comes to cake, the two main types are snacking cake and coffee cake. Both are perfect for a quick snack or dessert, but they have distinct differences:

  • Snacking Cake: Typically denser and moister, often featuring a fruit or nut filling. The Plum and Almond Crumble Snacking Cake is a delicious example.
  • Coffee Cake: Generally lighter and fluffier, topped with streusel.

Which one should you choose? It depends on your preference, but we recommend snacking cake—especially this gluten-free Plum & Almond Crumble Cake.

With the sweetness of the plums perfectly balanced by the almond crumble topping, it’s hard to resist. We’re sure you’ll be going back for seconds (or thirds)! Enjoy!

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Many thanks!

Kristina xx

Plum & Almond Crumble Snacking Cake – Gluten Free

2 reviews
Published Sep 22, 2022 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
35 min
Serves:
15 pc

Ingredients

CAKE
1 1/2 lbs. plums, sliced into wedges (*see blog for preparing plums)
1 cup (112 g) blanched almond flour
1 cup (148 g) gluten-free all-purpose flour blend (if the blend does not include xanthan gum, add 1/2 tsp.)
1 Tbsp. GF baking powder
1/2 tsp. Sea salt
1/2 cup (1 stick) butter, softened
1/2 cup + 2 Tbsp. coconut sugar, divided
2 large eggs, at room temperature
1/2 cup milk of choice, at room temperature
1 tsp. Pure vanilla extract
1 1/2 tsp. GF ground cinnamon
ALMOND CRUMBLE TOPPING
1 (112 g) cup blanched almond flour
1/4 cup certified gluten-free rolled oats *see for substitution in the blog
1/4 cup coconut sugar or sugar of choice
Pinch of sea salt
6 Tbsp. cold butter (place the butter in the freezer for 15 minutes before using)
2 Tbsp. ice water
Baker's notes: see plant-based options on the blog

Instructions

  1. Preheat the oven to 375 F and line an 8 x 12-inch baking pan with parchment paper.
  2. In a large bowl, combine flours, (xanthan gum if adding), baking powder and salt.
  3. In a separate bowl using an electric mixer, cream butter and sugar, scraping sides as needed, add eggs and mix to combine. Add milk and vanilla and mix. It's ok if the butter separates.
  4. Add wet mixture to dry ingredients, and using a spatula, mix to combine
  5. Spread the batter into the prepared pan and evenly top with plums. You should have three rows of plum slices. *see photo on the blog
  6. Mix two tablespoons of sugar with cinnamon and sprinkle over the plums
  7. ALMOND CRUMBLE
  8. In a small bowl, combine almond flour, oats, sugar and salt. Grate in the cold butter, and using a fork, mix to combine.
  9. Add ice water and mix with a fork. Squeeze some of the mixture in your hands forming clusters, and scatter over the plums. Continue until you use up all the crumble mixture
  10. Bake for 30 - 35 minutes. The crumble should be golden brown. Cool in the pan before slicing.

Nutrition Info

  • Nutritional Value Per Serving (1/15 of Cake) | Calories: 229 | Protein: 4.8g | Fat: 16g | Carbohydrates: 27.2g | Sugar: Approx. 12g (from coconut sugar and plums) | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

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Comments

  1. Alene

    I have I.B.S and can't eat any stone fruit, such as plums which I love. Do you think strawberries would work? Thank you.

  2. Kristina

    Alene, yes, they will work well in this recipe.

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