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Gluten Free Plum Cake

This easy recipe for gluten free plum cake uses fresh plums. In late summer I have a lot of plums on my trees and a fruit dessert is the perfect thing to use them for. This simple dessert is a cross between a cake and a crumble. It's perfect with coffee for brunch or after dinner.

a nine inch baking pan with gluten free plum cake with a bowl of fresh plums

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

Two plates of gluten free plum cake with a bowl of fresh plums
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Ingredients

Unsalted Butter
Granulated Sugar
Eggs
Vanilla Extract
Gluten Free Flour
Baking Powder
Sea Salt
Plums
Gluten Free Rolled Oats
Brown Sugar
Brown Rice Flour
Walnuts

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.

Supplies

Frequently Asked Questions

Can I refrigerate plum cake?

Yes. When I bake with fresh fruit I prefer to refrigerate the dessert after it cools. This will prevent the cake from going bad quickly especially in the summer heat.

To serve the cake I remove it from from the refrigerator, heat it quickly in the oven or microwave and then serve on its own or with vanilla ice cream. This gluten free plum cake is great for a brunch or after dinner dessert.

How do I make plum cake?

This is such a simple dessert to make! First you will make the cake portion of the dessert. In the bowl of your mixer beat together the butter, sugar, eggs, vanilla, gluten free flour, baking powder and salt. Pour this batter into your greased nine inch baking dish.

Next, you will slice your plums and lay them over the cake batter. I like a thick layer of plums. This will take about 3 cups of sliced plums.

Finally you will top the plums with the crumble. Combine the rolled oats, brown sugar, brown rice flour, salt, butter and walnuts using your mixer. Pour the crumble onto the plums and bake at 350 degrees for 55 minutes.

More Recipes You Might Enjoy

Gluten Free Blackberry Cobbler
Gluten Free Strawberry Icebox Bars
Easy Gluten Free Zucchini Brownies
Gluten Free Orange Bundt Cake
Gluten Free Apple Crisp

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Plum Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings
  • Diet: Gluten Free
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Description

This easy recipe for gluten free plum cake uses fresh plums. In late summer I have a lot of plums on my trees and a fruit dessert is the perfect thing to use them for. This simple dessert is a cross between a cake and a crumble. It's perfect with coffee for brunch or 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.

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: Gluten Free

Gluten Free Sausage, Kale and Potato Skillet

This simple gluten free sausage, kale and potato skillet makes a delicious one pan dinner. The rustic style recipe makes it easy to have a healthy meal prepared quickly. I like to use a cast iron skillet, but any frying pan you have will work for this recipe.

a cast iron skillet and two plates of gluten free sausage, kale and potato skillet

If you are looking for more easy skillet recipes try my Gluten Free Enchilada Skillet, my Gluten Free Sloppy Joe Casserole, my Gluten Free Ground Beef Pasta Casserole or my Easy Gluten Free Tamale Pie.

You can find all of my meal recipes here: Gluten Free Meals Recipes

two plates of gluten free sausage, kale and potato skillet with a small bottle of olive oil
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Ingredients

Olive Oil
Red Potatoes or Yellow Potatoes
Sausages
Yellow Onion
Kale
Sea Salt
Coarse Ground Black Pepper
Garlic Powder
Dried Oregano

Instructions

On medium heat pour your olive oil into the skillet and brown the potatoes and sausage.

Once the potatoes are beginning to become tender add the sliced onion. Cook until the onion is translucent and the sausages are cooked through. 

Add the kale, salt, pepper, garlic powder and oregano. Stir to combine and cook until the kale is wilted.

Remove the pan from heat and serve immediately.

Supplies

Frequently Asked Questions

How do I clean and season my cast iron skillet?

I love to cook with cast iron. It evenly heats and is easy to clean. I like to use this U-picks Cast Iron Skillet Cleaner Chainmail Scrubber that I got from Amazon. I rinse the pan with hot water to remove any loose food and leftover oil. Then I use the chainmail scrubber to lift up any bits of food left.

I place the pan on the stove top at medium heat and let it dry completely. Then I pour a tablespoon of oil in the pan and rub it onto the entire inside of the pan with a paper towel. Remove the skillet from heat and it's ready for your next meal.

Remember to never put your cast iron skillet into the dishwasher.

Can I freeze this gluten free sausage, kale and potato skillet?

Yes. I like to cook the potatoes, sausage, onions and add the seasoning. Cook this just like the directions in the recipe say. I do not add the kale at this time. I place the cooked potatoes, sausage, onions and seasonings into a freezer safe container and freeze.

When I'm ready to reheat this meal I place all the ingredients back into the cast iron skillet and reheat. Once the meal is hot I toss in the kale and cook just until the kale is wilted. Serve this dish while it's still hot.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Sausage, Kale and Potato Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This simple gluten free sausage, kale and potato skillet makes a delicious one pan dinner. The rustic style recipe makes it easy to have a healthy meal prepared quickly. 

Ingredients

Scale

Instructions

On medium heat pour your olive oil into the skillet and brown the potatoes and sausage.

Once the potatoes are beginning to become tender add the sliced onion. Cook until the onion is translucent and the sausages are cooked through. 

Add the kale, salt, pepper, garlic powder and oregano. Stir to combine and cook until the kale is wilted.

Remove the pan from heat and serve immediately.

Notes

I like to use either chicken sausages or bratwursts in this recipe.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Meals
  • Method: Frying
  • Cuisine: Gluten Free

Stir Fry Sugar Snap Peas

This easy recipe for stir fry sugar snap peas is a great healthy side dish. I sautee the snap peas and it takes little cooking time to have them on the table. I love a quick weeknight side dish!

a frying pan of stir fry sugar snap peas

For this recipe I used sugar snap peas from my garden. You could also purchase the peas at a farmer's market or grocery store. Although I can only grow peas in the spring and fall they can be purchased year round.

It is best to use tender peas that about the same thickness so that this dish cooks evenly. I like to chop the pea pods into bite size pieces, but you can leave them whole if you like.

It's important to use the sesame oil this recipe calls for. A lot of the flavor of this dish comes from that sesame oil. You also want to use a high quality minced ginger. Instead of mincing my own ginger I like to get The Ginger People's Minced Ginger. It cuts down on preparation time and tastes wonderful.

a frying pan of stir fried sugar snap peas

How do you prepare and cook snap peas?

First, wash and rinse the snap peas in cold water. Then chop the ends off, remove the stringy seam and chop into bite size pieces. You can enjoy the snap peas raw, but I prefer them sautéed. They make a wonderful side dish with meals.

What is the difference between snow peas and sugar snap peas?

There is a slight difference in the sweetness of the peas. The sugar snap peas are a bit sweeter than snow peas. There is a big difference in the size of the peas inside the pod. Sugar snap peas when picked while they are tender should have a small pea inside. While snow peas will have a tender shell and larger peas inside.

Either would work for this recipe. You will need to adjust the cooking time if you have larger peas inside the pea pod that will need to be sautéed longer.

If you like this recipe you might also enjoy:

Easy Pea Salad
Seven Layer Salad
Air Fryer Sweet Potato Wedges
Crispy Garlic and Rosemary Smashed Potatoes
Gluten Free Cornbread Stuffing

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Stir Fry Sugar Snap Peas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for stir fry sugar snap peas is a great healthy side dish. I sautee the snap peas and it takes little cooking time to have them on the table. I love a quick weeknight side dish!

Ingredients

Scale

1 pound Sugar Snap Peas, ends removed and chopped
2 tsp. Olive Oil
1 tsp. Sesame Oil
1 Tbsp. Minced Garlic
1 Tbsp. Coconut Aminos
1 tsp. Minced Ginger
1 tsp. Balsamic Vinegar
2 tsp. Sesame Seeds, toasted
½ tsp. Sea Salt

Instructions

Rinse the peas under cold water. Chop both ends off and remove the string from the seam. Chop the peas into bite size pieces.

In a large frying pan pour the olive oil and sesame oil. Add the peas and cook on medium high heat for 3-5 minutes. 

Reduce the heat to medium low and add the garlic, coconut aminos, ginger, balsamic vinegar and salt. Cook the peas until they are tender and a nice sauce has formed, about 5 minutes. 

In a smaller frying pan on medium low heat toasted the sesame seeds until they are a golden brown.

Remove the peas from heat and sprinkle with the toasted sesame seeds. Serve immediately.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Sautéed
  • Cuisine: Gluten Free

Gluten Free Blackberry Cobbler

This easy gluten free blackberry cobbler is the summer dessert you are going to want to make every single year when blackberries are at their peak. Sweet and juicy blackberries are tossed with sugar, honey, and arrowroot powder and topped with a tender buttery gluten free biscuit topping that bakes up perfectly golden and gorgeous in just 45 minutes. It works beautifully with fresh wild blackberries, marionberries, and store bought blackberries alike, and because it also works with frozen blackberries you can make this gluten free cobbler any time of year.

This is the kind of simple and satisfying from scratch gluten free dessert that looks impressive on any table but could not be easier to pull together.

a baking dish of gluten free blackberry cobbler with two plates dished up

Living in the Pacific Northwest means we are surrounded by wild blackberries every summer and this gluten free blackberry cobbler is one of my favorite ways to use them up. There is something incredibly satisfying about going out and picking wild blackberries and then turning them into the most delicious homemade cobbler the same day.

The sweet bubbly blackberry filling paired with the golden gluten free biscuit topping is an absolutely perfect combination and it is even better served warm with a generous scoop of vanilla ice cream melting right over the top.

Whether you are using fresh picked wild blackberries, homegrown marionberries, or a bag of frozen blackberries from the freezer this is the gluten free summer dessert recipe you will make again and again every blackberry season.

If you are looking for more blackberry recipes you might also enjoy my Homemade Blackberry Lemonade or my Gluten Free Blackberry Oat Muffins.

All of my gluten free desserts can be found here: Gluten Free Desserts

two plates of gluten free blackberry cobbler
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Ingredients

Blackberries
Granulated Sugar
Arrowroot Powder or Cornstarch
Honey
Gluten Free Flour
Buttermilk
Eggs
Baking Powder
Sea Salt
Vanilla Extract

Instructions

Preheat your oven to 350 degrees.

In a large bowl mix the blackberries, sugar, arrowroot powder or cornstarch and honey. Set aside.

In the bowl of your stand mixer beat together the gluten free flour, sugar, buttermilk, eggs, baking powder, salt and vanilla extract. Blend just until all ingredients are combined. Don't over mix the dough.

Pour the blackberry mixture into a greased 2 quart baking dish. Dollop spoon fulls of dough onto the blackberry mixture.

Bake at 350 degrees for 45 minutes or until the topping is golden brown.

Let cool completely and then store covered in your refrigerator for up to a five days.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Blackberry Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy gluten free blackberry cobbler is made with fresh or frozen blackberries and a simple from scratch biscuit topping that bakes up perfectly golden in just 45 minutes! Sweet juicy blackberries bubble under a tender and buttery gluten free cobbler topping for the most satisfying summer dessert. Perfect for wild blackberries, marionberries, and store bought blackberries alike!

Ingredients

Scale

Filling:

Topping:

Instructions

Preheat your oven to 350 degrees.

In a large bowl mix the blackberries, sugar, arrowroot powder or cornstarch and honey. Set aside.

In the bowl of your stand mixer beat together the gluten free flour, sugar, buttermilk, eggs, baking powder, salt and vanilla extract. Blend just until all ingredients are combined. Don't over mix the dough.

Pour the blackberry mixture into a greased 2 quart baking dish. Dollop spoon fulls of dough onto the blackberry mixture.

Bake at 350 degrees for 45 minutes or until the topping is golden brown.

Let cool completely and then store covered in your refrigerator for up to a five days.

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.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you make this Gluten Free Blackberry Cobbler I would love to hear what you think! Leave a star rating and a comment below and let me know what kind of blackberries you used.

Don't forget to save this recipe to your Pinterest boards so you can find it again all blackberry season long!

Storage

Store leftover gluten free blackberry cobbler covered tightly or in an airtight container in the refrigerator for up to 5 days. The cobbler is actually wonderful made the day before serving as the blackberry filling has time to set up and thicken beautifully overnight in the refrigerator making it much easier to dish up into individual servings. To reheat the whole cobbler place it uncovered in a 250 degree oven for about 15 to 20 minutes until warmed through. To reheat individual portions warm in the microwave for 30 to 45 seconds. Serve warm with a generous scoop of vanilla ice cream for the most delicious summer dessert experience. This cobbler is not ideal for freezing as the biscuit topping can become soggy and the blackberry filling can get watery once thawed.

Top Tip

Do not over mix the cobbler topping batter once all of the ingredients are combined. Over mixing develops the starches in the gluten free flour and results in a tough and dense topping rather than the light and tender biscuit like cobbler topping you are going for.

Mix just until everything is incorporated and the batter is evenly combined then stop immediately. The batter will be thick and that is exactly what you want. When you dollop the topping over the blackberry filling use a large spoon and drop generous spoonfuls evenly across the surface without spreading or pressing them down. The topping will spread and puff up beautifully in the oven on its own and give you that gorgeous rustic cobbler look every single time.

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Frequently Asked Questions

Can I use frozen blackberries instead of fresh?

Yes! Frozen blackberries work beautifully in this gluten free blackberry cobbler and are a great option for making this dessert year round when fresh blackberries are not in season. There is no need to thaw the blackberries before using them. Simply add them frozen directly to the bowl with the sugar, honey, and arrowroot powder and toss to combine. Keep in mind that frozen blackberries will release more liquid than fresh as they bake so the filling may be slightly more juicy but just as delicious. The arrowroot powder or cornstarch in the filling helps thicken those juices into a beautiful glossy sauce.

Can I use a different berry in this cobbler recipe?

Absolutely! This gluten free cobbler recipe works beautifully with a wide variety of berries and stone fruits. Blueberries, marionberries, boysenberries, and mixed berries are all wonderful substitutes or additions to the blackberry filling. You can also combine blackberries with peaches for a classic summer combination that is absolutely incredible. Just use the same total amount of fruit called for in the recipe and follow the instructions exactly as written.

What is the difference between a cobbler and a crisp?

A cobbler and a crisp are both fruit desserts with a topping but they are quite different. A cobbler has a thick biscuit or cake like topping that is dolloped over the fruit filling and bakes up soft and tender with golden edges. A crisp has an oat and butter crumble topping that bakes up crunchy and golden. This gluten free blackberry cobbler uses a buttermilk biscuit style topping that is soft and tender on the inside with slightly golden edges for the classic cobbler texture everyone loves.

Can I make this cobbler without buttermilk?

Yes! If you do not have buttermilk on hand you can make a simple buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to one cup of regular milk and letting it sit for five minutes until it curdles slightly. This homemade buttermilk substitute works perfectly in this cobbler topping and gives you the same tender and slightly tangy biscuit texture as real buttermilk.

How do I know when my gluten free blackberry cobbler is done baking?

The cobbler is done when the biscuit topping is golden brown on top and the blackberry filling is bubbling up around the edges of the baking dish. The topping should feel set and firm to a light touch rather than wet or jiggly in the center. If the topping is browning too quickly before the filling is bubbling you can loosely tent the baking dish with foil and continue baking until the filling is hot and bubbly all the way through. Always let the cobbler cool for at least 15 to 20 minutes before serving so the filling has time to thicken slightly.

Can I make this gluten free blackberry cobbler ahead of time?

Yes! This cobbler is actually wonderful made the day before you plan to serve it. Bake it completely, let it cool to room temperature, then cover and refrigerate overnight. The blackberry filling sets up beautifully overnight and the flavors deepen and meld together for an even more delicious cobbler the next day. Reheat the whole cobbler uncovered in a 250 degree oven for 15 to 20 minutes before serving or warm individual portions in the microwave for 30 to 45 seconds. Serve warm with vanilla ice cream for the most perfect summer dessert.

Gluten Free Kale Caesar Salad

This healthy recipe for gluten free kale caesar salad is keto and low carb friendly. This recipe uses the best homemade caesar salad dressing! I love how quick and easy this salad is to make.

a large bowl of gluten free kale caesar salad with croutons and parmesan cheese

I also love this salad as a side with dinner. It's delicious with a grilled chicken breast on top or alongside barbecued steak. The key to a delicious kale salad is removing the stems. Kale stems are coarse and bitter. Removing them before chopping up your kale makes all the difference in the flavor of your salad!

If you are looking for kale recipes you might also like my Baked Kale and Zucchini Pilaf, my Gluten Free Instant Pot Sausage and Kale Soup, my Gluten Free Sausage, Kale and Potato Skillet or my Gluten Free Kale Salad with Peanut Dressing.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a large bowl of gluten free kale caesar salad with croutons and parmesan cheese on top
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Ingredients

Kale
Parmesan Cheese
Gluten Free Caesar Dressing
Gluten Free Sourdough Croutons

Instructions

If you are going to include Gluten Free Sourdough Croutons on your salad be sure to make them the day before so they have time to cool completely.

Prepare your gluten free caesar dressing using my recipe.

Remove the coarse stems from your kale. The stems are bitter and need to be removed.

Coarsely chop the kale leaves and place in a large bowl. Pour your desired amount of gluten free caesar dressing over the kale leaves. Toss to thoroughly coat the kale leaves.

Top the salad with gluten free sourdough croutons and 2 tablespoons of finely grated parmesan cheese.

Place the salad in the refrigerator to chill and serve cold. 

If you have leftover salad you can store it in the refrigerator for up to 3 days. Store the croutons separately so they don't get soggy.

Supplies

Frequently Asked Questions

Is kale caesar salad healthy?

Yes! Kale is a cruciferous vegetable with a ton of healthy vitamins and minerals. It's loaded with Vitamins A, K and C. Kale is also a great source of minerals that many of use are deficient in. It is a great plant based source of calcium, magnesium and potassium.

What is in kale caesar salad?

Gluten free kale caesar salad is mostly just kale with caesar dressing and croutons if you like them. You can also add a protein like a grilled chicken breast. I like to top my salad with extra finely grated parmesan cheese.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free Kale Caesar Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 8 cups 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for gluten free kale caesar salad is keto and low carb friendly. This recipe uses the best homemade caesar salad dressing! I love how quick and easy this salad is to make. 

Ingredients

Scale

Instructions

If you are going to include Gluten Free Sourdough Croutons on your salad be sure to make them the day before so they have time to cool completely.

Prepare your gluten free caesar dressing using my recipe.

Remove the coarse stems from your kale. The stems are bitter and need to be removed.

Coarsely chop the kale leaves and place in a large bowl. Pour your desired amount of gluten free caesar dressing over the kale leaves. Toss to thoroughly coat the kale leaves.

Top the salad with gluten free sourdough croutons and 2 tablespoons of finely grated parmesan cheese.

Place the salad in the refrigerator to chill and serve cold. 

If you have leftover salad you can store it in the refrigerator for up to 3 days. Store the croutons separately so they don't get soggy.

  • Prep Time: 10 minutes
  • Category: Salads
  • Method: Chopped
  • Cuisine: Gluten Free