Try this delicious Paleo plum breakfast cake with a dense, rich crumb and an addictive, tangy caramelized plum sauce. Easy, gluten and dairy free.
- 6–8 medium plums, sliced
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- ¼ cup coconut sugar
- ¼ cup water
- 1 ½ cups almond flour
- ¾ cup tapioca flour
- ½ cup + 1 tablespoon coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut sugar, plus 1 tablespoon for sprinkling, see note
- 1 cup olive oil
- 6 large egg yolks
- ¾ cup coconut milk
- 6 medium plums, pitted and sliced in ¾ inch wedges
For the plum caramel
- In a food processor, place the plums, lemon juice and vanilla and blend until smooth. Set aside.
- Place the sugar and water into a medium saucepan. Cook over medium high heat until the sugar dissolves and the mixture bubbles, about 5 minutes. Add the plum puree slowly and whisk to combine.
- Cook on medium-low about 5 minutes more until thickened (it will thicken as it cools, too). Set aside to cool. Once cool, refrigerate, covered, for up to 1 week.
For the plum cake
- Preheat oven to 350 degrees F. Oil a 9-inch springform pan, line it with parchment paper, and place it on a baking sheet to catch drips.
- Stir together the flours, baking powder and soda, cardamom, cinnamon, and coconut sugar. Mix in the olive oil and egg yolks, followed by the coconut milk. Stir until a relatively lump-free batter forms. If the batter is very thick, add another tablespoonful of coconut milk.
- Spread half the batter into the prepared pan. Top with 1/3 cup of plum sauce. Top the sauce with half of the plum wedges arranged evenly over the surface.
- Pour the remaining batter on top, spread over the plums, then arrange the rest of the plums on top. Sprinkle with the reserved tablespoon of sugar.
- Bake for an hour to 1 hour 20 minutes. The cake is done when the edges are golden brown and a toothpick inserted in the center comes out clean (though it’s tricky to get a clean toothpick since the caramel sauce in the center tends to coat it).
- Serve warm or allow to cool completely in the pan. Store the cake in an airtight container at room temperature for up to 5 days. Be sure to serve it with extra sauce.
2 tablespoons coconut sugar gives a cake that doesn’t taste very sweet unless your plums are sweet. If your plums are bland, add a tablespoonful of lemon juice to the cake and 2 more tablespoons coconut sugar.
Keywords: paleo cake, almond flour cake, coconut flour cake, breakfast cake, low added sugar, low glycemic index cake, paleo plum cake, gluten-free plum cake, dairy-free plum cake