Prep time: 10 minutes
Cook time: 40 minutes
Makes roughly 8 servings
I’m a big fan of plums. They’ve got that awesome balance of tangy and sweet and are packed with immune boosting vitamin C. Not only that, but they contain a unique grouping of phytonutrients classified as phenols. These super-powered antioxidants can fight aging and cell damage, and can even help maintain ideal cholesterol levels. Enjoy them raw, sauté them with some grass-fed butter, maple syrup and spices, or throw them into a fluffy cake such as this scrumptious recipe! While I don’t often bake with tapioca flour due to its high starch content (too much starch can cause blood sugar imbalances and contribute to candida growth in the gut), its presence in this dessert makes for a delightfully spongey texture that you simply can’t get with the heavier gluten-free flours like coconut and almond (although they’re in the mix as well). I suggest serving this cake with a dollop of freshly whipped coconut cream, or some sugar-free coconut ice cream for a delightful treat!
- 1 ¼ cup almond flour
- ⅔ cup tapioca flour
- ½ cup coconut flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1/8 tsp ground cardamom
- 1/8 tsp ground clove
- 1/8 tsp ground nutmeg
- ½ cup pure maple syrup
- 2 large eggs
- 1½ cups coconut cream
- ¼ cup melted coconut oil
- 1 tsp pure vanilla extract
- 3 plums, halved, pitted, and cut into eighths
- 3 tblsp coconut sugar for topping
- Sprinkling of shaved almonds (about 1 tblsp)
1. Place a rack in the centre of the oven and heat to 350° F.
2. Grease a 10-inch cake pan with coconut oil.
3. In a medium bowl, whisk together flours, baking powder, baking soda, salt, and spices. Set aside.
4. In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, and vanilla.
5. Add the wet ingredients to the dry ingredients. Stir until just combined and no lumps remain.
6. Spoon batter into the prepared pan.
7. In a small bowl toss together plum slices and coconut sugar.
8. Top batter with plum slices in a decorative circle, gently pressing into the batter.
9. Sprinkle almond slices on top.
10. Bake for 40 minutes, or until a skewer inserted in the centre of the cake comes out clean.
11. Allow cake to cool to room temperature before serving.