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Diana @The House of Dee

Buckwheat Plum Cake

A healthy breakfast cake made with gluten free flours and plums.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American, gluten free, International, Vegan
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 Cup buckwheat flour
  • 1/4 Cup tapioca flour
  • 3/4 Cup tigernut flour or almond meal
  • 1/2 Cup coconut sugar
  • 1 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/4 Tsp salt
  • 2 Tsp vanilla
  • 1 Tsp cinnamon
  • 1/2 Tsp cardamom
  • 1 Cup coconut milk
  • 1/4 Cup avocado oil
  • 1 Tbsp coconut vinegar
  • 6 plums
  • sugar glaze optional

Equipment

  • 1 8x8 cake pan
  • 2 bowls
  • 1 parchment sheet

Method
 

  1. Combine all dry ingredients and sift well.
  2. Combine wet ingredients and mix well.
  3. Gradually mix in dry ingredients into wet ones.
  4. Line a baking pan with parchment paper.
  5. Pour batter in and spread evenly.
  6. Top with plums and push them into batter.
  7. Bake in a preheated oven at 350 degrees for about 50-60 minutes.
  8. Cool before drizzling with sugar glaze and slicing.