Gluten-Free Plum Cake Recipe: Moist Plum Cake from Scratch

This easy gluten-free plum cake highlights fresh, late-summer plums. When the trees are full, a simple fruit dessert like this — part cake, part crumble — is my favorite way to use them. It’s tender and moist with a layer of sliced plums and a crunchy oat topping, making it ideal for brunch with coffee or as a warm after-dinner treat.

The base is a simple moist yellow cake batter, topped with a generous layer of sliced plums, and finished with a rolled-oat and walnut crumble. The textures contrast beautifully: soft cake, juicy fruit, and a crisp topping. It’s one of my favorite ways to showcase ripe plums.

[feast_advanced_jump_to]

Ingredients

For the cake and topping you will need:

• ½ cup unsalted butter, softened (plus extra for greasing)
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup gluten-free flour blend
• 2 tsp baking powder
• ½ tsp sea salt
• 3 cups fresh plums, sliced
• ¾ cup gluten-free rolled oats
• ½ cup brown sugar
• ¼ cup brown rice flour
• ¼ cup melted unsalted butter (for the crumble)
• ¼ cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease a nine-inch baking pan with butter or coconut oil and set aside.

2. In the bowl of a stand mixer (or using a hand mixer), cream ½ cup softened unsalted butter with ½ cup granulated sugar until light and fluffy. Add the eggs, one at a time, then mix in 1 tsp vanilla extract.

3. Add 1 cup gluten-free flour, 2 tsp baking powder, and ½ tsp sea salt. Mix just until combined to form a smooth cake batter.

4. Spread the batter evenly into the prepared nine-inch pan. Arrange the 3 cups of sliced plums in a single layer over the batter, overlapping slightly if needed.

5. Prepare the crumble topping: in a bowl combine ¾ cup gluten-free rolled oats, ½ cup brown sugar, ¼ cup brown rice flour, ½ tsp sea salt, ¼ cup melted butter, and ¼ cup chopped walnuts. Stir until a crumbly mixture forms.

6. Sprinkle the crumble evenly over the layered plums.

7. Bake at 350°F for about 55 minutes, or until the top is golden brown and the plum layer is bubbling. Oven times vary, so check for a set cake edge and bubbling fruit.

8. Allow the cake to cool. Because it contains fresh fruit, I recommend refrigerating it after it cools. Reheat portions briefly in the oven or microwave before serving if you prefer it warm.

Supplies

Basic baking supplies are needed: a nine-inch baking pan, mixing bowls, a stand mixer or hand mixer, and measuring cups and spoons.

Frequently Asked Questions

More Recipes You Might Enjoy

Try other seasonal gluten-free desserts like gluten-free blackberry cobbler, strawberry icebox bars, zucchini brownies, orange bundt cake, or a classic apple crisp.

I source many gluten-free pantry items from specialty retailers to make baking easier and more consistent when ingredients are limited at local stores.

Print