Paleo Traditional Plumcake
Indulge in the wholesome decadence of this Paleo Traditional Plumcake, a grain-free and dairy-free twist on a classic dessert. Made with a nourishing blend of almond flour and coconut flour, this cake is lightly sweetened with honey and infused with warm cinnamon, bright lemon zest, and natural vanilla extract. The star of the recipe is ripe, juicy plums, which bring a burst of fruity flavor in every bite, perfectly complemented by the optional crunch of slivered almonds atop its golden crust. Easy to prepare in under an hour, this plumcake is a naturally gluten-free and paleo-friendly treat, perfect for gatherings, teatime, or as a satisfying dessert. Pair it with a dollop of coconut cream for an elevated finishing touch and enjoy a guilt-free indulgence that’s both cozy and refined.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoons sea salt
- 3 large eggs
- 0.25 cups coconut oil
- 0.25 cups honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 4 medium ripe plums
- 2 tablespoons slivered almonds (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper. Lightly grease the sides with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and sea salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and lemon zest until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick, cohesive batter forms.
Wash and pit the plums, then cut them into thin slices or wedges. Gently fold about half of the plum slices into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the remaining plum slices in a circular pattern on top of the batter for decoration. Sprinkle with slivered almonds, if desired.
Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the plumcake to cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
Slice and serve the Paleo plumcake as is, or pair it with a dollop of coconut cream for an extra treat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 86.7 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 595 mg | 46% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
