This gluten free plum cake is my favorite way to use up fresh plums from my trees every late summer. It's a simple dessert that's part cake, part crumble, with a layer of juicy plums baked in between. It's just as good with coffee for brunch as it is served after dinner.
The bottom layer is a moist yellow cake, the middle layer is fresh plums sliced up and layer on and the top is a rolled oat crumble. The combination makes a lovely dessert. This recipe is easily my favorite way to use fresh plums!
I also have a Gluten Free Plum Cornmeal Cake that is delicious with a cup of coffee or tea. I enjoy this cake for breakfast or brunch just as much as a dessert.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Why You'll Love This Recipe
- Uses fresh, in season plums
- Part cake, part crumble, all in one pan
- Simple pantry ingredients
- Great for brunch or dessert
Ingredient Notes
- Fresh plums are best here, but frozen plums work too if fresh aren't in season, just know the cake may need a few extra minutes to bake through since frozen fruit releases more moisture.
- Peaches or nectarines can also be substituted if you'd like to try this with a different stone fruit.
- A bit of lemon zest added to the batter is a nice optional way to brighten the flavor.
Storage
Let the cake cool completely, then store it covered in the refrigerator for up to 5 days. To serve, warm it briefly in the oven or microwave, then enjoy on its own or with a scoop of vanilla ice cream.
Top Tip
Let the cake cool for at least 20 minutes before slicing so the plum layer has time to set. It's delicious served warm with a scoop of vanilla ice cream, or chilled straight from the refrigerator the next day.
Frequently Asked Questions
Yes. This cake keeps well in the refrigerator for up to 5 days. To serve, warm it briefly in the oven or microwave, then enjoy on its own or with vanilla ice cream.
Yes. Frozen plums work if fresh aren't in season, though the cake may need a few extra minutes to bake through since frozen fruit releases more moisture. Peaches or nectarines also work well in place of plums.
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Gluten Free Plum Cake
- Total Time: 1 hour 15 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
This gluten free plum cake layers a moist yellow cake, fresh sliced plums, and a buttery oat crumble all in one pan. It's the perfect way to use up fresh plums in late summer, and delicious with coffee for brunch or as a dessert after dinner.
Ingredients
Cake:
- ½ cup Unsalted Butter, softened
- ½ cup Granulated Sugar
- 2 large Eggs
- 1 tsp. Vanilla Extract
- 1 cup Gluten Free Flour
- 2 tsp. Baking Powder
- ½ tsp. Sea Salt
- 3 cups Fresh Plums, sliced
Crumb Topping:
- ¾ cup Gluten Free Rolled Oats
- ½ cup Brown Sugar
- ¼ cup Brown Rice Flour
- ½ tsp. Sea Salt
- ¼ cup Unsalted Butter, melted
- ¼ cup Walnuts, chopped
Instructions
Preheat your oven to 350 degrees. Grease a nine inch baking pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs and vanilla, beat until mixed in. Add the gluten free flour, baking powder and salt. Mix just until the ingredients are combined to form a cake batter.
Pour the cake batter into the greased nine inch baking dish.
Cover the top of the cake batter with the sliced plums.
In the bowl of your stand mixer combine the rolled oats, brown sugar, brown rice flour, sea salt, melted butter and walnuts. Blend until a crumble forms.
Pour the crumble evenly over the sliced plum layer of the cake.
Bake at 350 degrees for 55 minutes or until the top is golden brown and the plum layer is bubbling.
Once the cake is cool store it in the refrigerator.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
This cake is delicious on its own or served warm with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
I'd love to hear how this gluten free plum cake turns out for you! Leave a comment and star rating below, and let me know if you try it with a different stone fruit. Don't forget to pin this recipe so you can make it again next plum season.
Instructions
Preheat your oven to 350 degrees. Grease a nine inch baking pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs and vanilla, beat until mixed in. Add the gluten free flour, baking powder and salt. Mix just until the ingredients are combined to form a cake batter.
Pour the cake batter into the greased nine inch baking dish.
Cover the top of the cake batter with the sliced plums.
In the bowl of your stand mixer combine the rolled oats, brown sugar, brown rice flour, sea salt, melted butter and walnuts. Blend until a crumble forms.
Pour the crumble evenly over the sliced plum layer of the cake.
Bake at 350 degrees for 55 minutes or until the top is golden brown and the plum layer is bubbling.
Once the cake is cool store it in the refrigerator.
Jessie says
This looks incredible! Stonefruit crumbles are some of my favorites and total count as a breakfast, right?!
smallfarmbiglife says
Me too! Yes, this definitely works as breakfast for me.
Shannon says
This is not only a beautiful plum cake but so delicious! The simplicity of it makes it even more wonderful too.
Kari - Get Inspired Everyday! says
At first glance I thought this was a crisp, but it's even better! Can't wait to try this incredible plum cake out and I love that it's gluten free too!
smallfarmbiglife says
Lol. Yes. It's both really.
Sandra says
Thanks for this great recipe! I made it last night for dessert. We loved it. Normally I use only fruit and a crumble topping, but this was a nice change with the cake base as well.
smallfarmbiglife says
I'm so glad you enjoyed my cake recipe Sandra! Thank you for sharing a review. ~Elaine