Go Back
+ servings
Plum and almond cake sliced up into portions with spices, plums and almonds around

Plum and Almond Cake (Gluten Free)

This beautifully spiced plum and almond cake is the perfect companion for your afternoon hot drink. It's so easy to make and absolutely delicious!
Course Cake, Dessert, Snacks, Sweets
Cuisine British
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling time 30 minutes
Total Time 1 hour 50 minutes
Servings 16
Calories 296kcal


Dry Ingredients

  • 2 ½ cups almond flour 250 g
  • 1 cup all purpose flour or gluten free all purpose flour 120 g
  • ¾ cup caster sugar 150 g
  • ½ cup light brown sugar 100 g
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon fine sea salt

Wet Ingredients


  • 4 medium plums 280 g, see notes for preparation
  • ¼ cup flaked almonds 20g


  • Preheat fan oven to 160C/320F or conventional oven to 180C/350F. Grease and line the base of a 8x8 square cake tin with parchment paper.
  • Place the ground almonds, plain flour, caster sugar, light brown sugar, baking powder, cinnamon, ginger, allspice and salt into a large mixing bowl. Whisk to combine.
    2 ½ cups almond flour, 1 cup all purpose flour or gluten free all purpose flour, ¾ cup caster sugar, ½ cup light brown sugar, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground allspice
  • In a separate bowl, whisk the eggs with the melted butter, vanilla extract and almond extract.
    ¼ teaspoon fine sea salt, 4 medium eggs, ⅞ cup unsalted butter
  • Add the wet ingredients to the dry ingredients.
  • Stir the wet and dry ingredients together until just combined.
  • Add the diced plums to the cake batter and stir throughout until evenly distributed.
    2 teaspoons vanilla extract, 4 medium plums
  • Pour the mixture into the prepared tin and spread out. Scatter or arrange the plums over the top, followed by the flaked almonds.
    ½ teaspoon almond extract, ¼ cup flaked almonds
  • Bake for 60-70 minutes until a cake tester inserted into the centre of the cake comes out clean.
  • Leave to cool in tin for 30 minutes before removing. Can serve warm or cool completely on a wire rack.


  1. Prepare the plums by dicing 140g (2 plums) into ½ inch (1 cm) cubes and slice the remaining 2 plums into 16 wedges for the top.
  2. Make sure to check out the tips and tricks throughout the post above. 


Serving: 16Squares | Calories: 296kcal | Carbohydrates: 26.8g | Protein: 4.8g | Fat: 14.3g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Cholesterol: 73.4mg | Sodium: 58mg | Potassium: 101.8mg | Fiber: 1.2g | Sugar: 17.7g | Vitamin A: 108.5IU | Vitamin C: 1.7mg | Calcium: 35mg | Iron: 0.8mg