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Italian Plum Cake

Yields12 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Growing up we had Italian plum trees on our property so anything with plums brings back fond childhood memories. This cake is the perfect addition to any brunch or breakfast. You can use any variety of plums available in this or try using different fruit such as berries.

 ¾ cup Butter flavoured coconut oil or refined coconut oilNutiva makes both of these varieties. Using refined coconut oil eliminates the coconut taste.
 1 cup Coconut Sugar
 2 tbsp Maple Syrup
 1 Lemon, zested
 1 tsp Vanilla Extract
 1 tsp Apple Cider Vinegar
 3 Eggs
 ½ cup Sunflower Seed meal or any nut meal or flourRecipe for Sunflower seed meal is found in
 1/4 cup plus 2 TBSP Cassava Flour
 ¼ cup Tapioca Flour
 ¼ cup Arrowroot Starch
 2 tbsp Coconut Flour
 2 tsp Guar Gum
 1 ½ tsp Aluminum Free Baking Powder
 ½ tsp Sea Salt
 14 Italian(or any plum variety, halved and pitted
 Coconut sugar for sprinkling top
Rhubarb Cake
 1 Large Tangelo or Orange, zested(sub for the lemon zest)
 3 cups Rhubarb, chopped
 Extra Coconut oil for sprinkling

Preheat your oven to 350 degrees F and grease a 8-9 inch springform pan. Line the bottom round of the pan with parchment paper.


Beat the coconut oil and coconut sugar until light and creamy. Add the maple syrup, zest and vanilla and then eggs(one at a time) and beat until smooth.


Sift the dry ingredients(except the meal) over a medium bowl. Once sifted add the meal to the bowl. Gradually beat the dry ingredients into the wet ingredients until a smooth even batter is formed. The batter will be very thick.


Pour batter into a prepared pan and smooth it out until it is evenly distributed. Place the halved plums skin side up on top of the batter, starting from the inside and working outwards. Sprinkle with coconut sugar and bake for 45-60 minutes or until a toothpick when inserted in the middle of the cake comes out clean.

Nutrition Facts

Servings 0