This cake is naturally impressive yet simple to prepare. The plums become jammy and glossy as they bake, creating a stunning topping without extra effort. It’s gluten free, adaptable, and perfect for showcasing seasonal fruit while delivering a delicious, comforting dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh plums
Gluten free flour blend
Almond flour
Eggs
Sugar
Butter
Milk or dairy-free alternative
Baking powder
Vanilla extract
Salt
Directions
Preheat the oven to 350°F.
Grease a cake pan and line the bottom with parchment paper.
Slice the plums in halves or wedges, removing the pits.
Arrange the plums cut-side down in the base of the prepared pan.
Sprinkle a little sugar over the plums to help them caramelize.
In a bowl, cream together butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, combine the gluten free flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk, until a smooth batter forms.
Pour the batter over the arranged plums and spread evenly.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes.
Carefully invert the cake onto a serving plate so the plums are on top.
Let it cool slightly before serving.
Servings and timing
Servings: 8 servings Prep time: 20 minutes Cook time: 40 to 50 minutes Total time: 60 to 70 minutes
Variations
Use peaches, nectarines, or apples instead of plums.
Add cinnamon or cardamom for warm spice notes.
Replace butter with coconut oil for a dairy-free version.
Add chopped nuts for extra texture.
Use brown sugar instead of white sugar for a deeper caramel flavor.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat slices gently in the microwave or enjoy at room temperature.
This cake can be frozen for up to 2 months. Wrap tightly and thaw before serving.
FAQs
Can I use frozen plums?
Yes, but thaw and drain them well before using.
What gluten free flour works best?
A balanced gluten free baking blend gives the best results.
Can I make this cake dairy-free?
Yes, substitute butter and milk with dairy-free alternatives.
How do I prevent the cake from sticking?
Use parchment paper and grease the pan well.
Can I reduce the sugar?
Yes, but it may affect the texture and caramelization.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean.
Can I use only almond flour?
It’s better to combine it with a gluten free blend for structure.
Why did my cake fall apart?
It may need more time to cool before inverting.
Can I add spices?
Yes, cinnamon or nutmeg pair well with plums.
Is this cake very sweet?
It has a balanced sweetness with a slight tartness from the plums.
Conclusion
Gluten free upside down plum cake is a delightful dessert that combines tender cake with a rich, caramelized fruit topping. It’s simple, elegant, and perfect for any occasion where you want a homemade treat that looks as good as it tastes.
This gluten free upside down plum cake is a moist, tender dessert topped with caramelized, juicy plums. Easy to make and naturally elegant, this gluten free plum cake recipe is perfect for showcasing seasonal fruit with a beautiful presentation and rich flavor.
Author:Catherine
Prep Time:20 minutes
Cook Time:40–50 minutes
Total Time:60–70 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:Western / Rustic
Diet:Gluten Free
Ingredients
Fresh plums (halved or sliced)
Gluten free flour blend
Almond flour
Eggs
Sugar
Butter (or dairy-free alternative)
Milk (or dairy-free alternative)
Baking powder
Vanilla extract
Salt
Instructions
Preheat oven to 350°F (175°C).
Grease a cake pan and line the bottom with parchment paper.
Arrange sliced plums cut-side down in the pan and sprinkle lightly with sugar.
In a bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In another bowl, whisk gluten free flour, almond flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, alternating with milk, until smooth.
Pour batter over the plums and spread evenly.
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes.
Carefully invert onto a serving plate so the plums are on top.
Let cool slightly before serving.
Notes
Use ripe but firm plums for best texture.Allow cake to cool slightly before inverting to prevent breaking.Combine gluten free flour with almond flour for better structure.Adjust sugar depending on the sweetness of the fruit.
