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Gluten-Free Alsatian Plum Cake

Living Gluten-Free For Dummies author Hilary Du Cane walks you through the easy steps of how to make a simple and delicious gluten-free plum cake in this video. With a baking time of about an hour and 30 minutes to cool, you can serve this cake to anyone - whether they're living gluten free or not.

Preparation time: 20 minutes

Cooking time: 1 hour

Makes: 8 generous servings


55 grams (2 ounces) white rice flour

55 grams (2 ounces) teff

55 grams (2 ounces) fine cornmeal

2 teasp gluten-free baking powder

85 grams (3 ounces) ground almonds

115 grams (4 ounces) salted butter

0.5 teasp vanilla extract

0.5 teasp almond extract

115 grams (4 ounces) caster sugar

225 grams (8 ounces) marzipan

680 grams (1.5 lbs) ripe plums


  1. Grease a non-stick 23-centimetre (9-inch) loose-bottomed deep cake tin. If your tin is not non-stick, line the base with baking parchment. Preheat the oven to 180° C, Gas mark 4.

  2. Sift the flours together with the baking powder. Mix in the ground almonds.

  3. Cream the butter, vanilla and almond extracts with the sugar until pale and fluffy.

  4. Beat in the eggs a little at a time adding a couple of tablespoons of the flour mix with the egg. Fold in the rest of the flour mix thoroughly. Put the mixture into your prepared tin and level the top.

  5. Now roll out the marzipan to the same shape and size as the tin, using a light dusting of icing sugar to stop it sticking. Place the marzipan on top of the cake mixture.

  6. Halve and stone the plums and lay them cut side up on top of the marzipan in a neat pattern. If you can't remove the stones without tearing the flesh, you can leave them in place and remove them after cooking, when they'll come out easily.

  7. Bake for an hour. The cake will be done when a cocktail stick pushed into the centre comes out without any uncooked cake batter clinging to it. The cake and marzipan will have risen around the plums, the marzipan will be toasted and the edges of the plums will be caramelized. Cool completely in the tin before easing the cake out and peeling away any baking parchment.

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