(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh plums, sliced
gluten-free flour blend
almond flour
baking powder
salt
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
milk or dairy-free milk
cinnamon
lemon zest
Directions
Preheat the oven to 350°F (175°C).
Grease a round cake pan and line the bottom with parchment paper.
Melt a small amount of butter and spread it over the bottom of the pan.
Sprinkle brown sugar evenly over the butter.
Arrange the sliced plums neatly over the sugar layer.
In a bowl, whisk together the gluten-free flour blend, almond flour, baking powder, salt, and cinnamon.
In a separate bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon zest.
Gradually add the dry ingredients alternately with the milk, mixing until just combined.
Pour the batter gently over the arranged plums and smooth the top.
Bake for 40–45 minutes until golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10 minutes before carefully inverting it onto a serving plate.
Serve warm or at room temperature.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Variations
Replace plums with peaches, pears, or apples.
Add chopped nuts for extra crunch.
Use orange zest instead of lemon zest.
Sprinkle cardamom or nutmeg into the batter for warmth.
Make it dairy-free with plant-based butter and milk.
Add a drizzle of honey or caramel before serving.
Serve with whipped cream or vanilla ice cream.
Storage/Reheating
Store Gluten Free Upside Down Plum Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for about 15–20 seconds or in a low oven until heated through.
This cake can also be frozen for up to 2 months. Wrap slices tightly before freezing and thaw overnight before serving.
FAQs
What type of plums work best?
Ripe but firm plums work best because they hold their shape during baking.
Can I use frozen plums?
Yes, but thaw and drain them well before using to avoid excess moisture.
What gluten-free flour blend should I use?
A quality all-purpose gluten-free baking blend with xanthan gum works best.
Can I make this cake dairy-free?
Yes, use dairy-free butter and plant-based milk alternatives.
Why did my cake stick to the pan?
Allow the cake to cool slightly before inverting, and ensure the pan is well-greased.
Can I use only almond flour?
No, almond flour alone may make the cake too dense without additional gluten-free flour.
Is this cake very sweet?
The sweetness is balanced by the tartness of the plums.
Can I prepare the cake ahead of time?
Yes, it tastes wonderful the next day as the flavors develop further.
What can I serve with this cake?
Whipped cream, yogurt, or vanilla ice cream pair beautifully.
Can I use other fruits?
Absolutely. Peaches, nectarines, apples, or berries also work well.
Conclusion
Gluten Free Upside Down Plum Cake is a moist and elegant dessert filled with caramelized fruit flavor and soft, tender cake. Perfect for entertaining or everyday baking, this gluten-free treat is both beautiful and delicious, offering a wonderful balance of sweetness and fresh fruit in every bite.
Easy Gluten Free Upside Down Plum Cake is a moist and elegant dessert featuring caramelized fresh plums baked over a soft and tender gluten-free cake. With its perfect balance of sweet and tart flavors, this easy plum cake recipe is ideal for gatherings, afternoon tea, or a cozy homemade dessert everyone will love.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
4–5 fresh plums, sliced
1 cup gluten-free flour blend
½ cup almond flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¼ cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk or dairy-free milk
1 teaspoon cinnamon
1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C).
Grease a round cake pan and line the bottom with parchment paper.
Melt a small amount of butter and spread it over the bottom of the pan.
Sprinkle brown sugar evenly over the butter.
Arrange the sliced plums neatly over the sugar layer.
In a bowl, whisk together the gluten-free flour blend, almond flour, baking powder, salt, and cinnamon.
In a separate bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon zest.
Gradually add the dry ingredients alternately with the milk, mixing until just combined.
Pour the batter gently over the arranged plums and smooth the top.
Bake for 40–45 minutes until golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10 minutes before carefully inverting it onto a serving plate.
Serve warm or at room temperature.
Notes
Use ripe but firm plums so they hold their shape during baking.A gluten-free flour blend with xanthan gum works best for texture.Do not overmix the batter to keep the cake light and tender.Let the cake cool slightly before inverting to prevent sticking.Serve with whipped cream, yogurt, or vanilla ice cream for an extra special dessert.
