Desserts
This almond flour plum cake delivers the perfect balance of nutty crumb and jammy fruit layers—ideal for those seeking a gluten-free, naturally sweetened dessert. The secret lies in the almond flour base, which creates a tender yet sturdy texture that holds up beautifully to the plum filling.
I developed this recipe after years of experimenting with gluten-free baking, ensuring it’s foolproof for both beginners and experienced bakers alike.
The cake’s magic comes from a simple yet effective technique: combining ground almonds with a touch of coconut flour for structure, while the plum jam—homemade or store-bought—adds bursts of fruity sweetness between layers.
Baking at a precise 350°F ensures a golden, evenly risen cake with a delicate crumb that’s neither too dense nor too dry. The nutty aroma alone will have your kitchen smelling like a European bakery.
What makes this recipe stand out is its versatility—it’s naturally gluten-free, can be adapted for vegan diets with simple substitutions, and pairs beautifully with vanilla ice cream or a dusting of powdered sugar.
The plum filling can also be swapped for other fruit preserves, like apricot or raspberry, depending on seasonal availability. Each slice offers a harmonious blend of textures and flavors, making it a showstopper for gatherings or a special treat for yourself.
Ready in just 50 minutes (including prep and baking), this cake requires minimal effort but delivers restaurant-quality results. Whether you’re hosting a brunch or simply craving a decadent dessert, this almond flour plum cake is the perfect solution. Let’s get baking!
Ingredients for almond flour plum cake
Gluten-free essentials paired with fruit's natural sweetness for a sophisticated dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 2 ½ cups | Finely ground, blanched preferred |
| Coconut Flour 🥥 | ¼ cup | Sifted to prevent clumping |
| Granulated Sugar 🍚 | 1 cup | Organic preferred for purity |
| Powdered Sugar 🍚 | ½ cup | For dusting layers |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Large Eggs 🥚 | 3 whole | Room temperature for blending |
| Vanilla Extract 🌿 | 1 tbsp | Pure Madagascar preferred |
| Baking Powder 🧂 | 1 tsp | Aluminum-free for gluten-free |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Plum Jam 🍑 | 1 ½ cups | High-quality, unsweetened preferred |
| Almond Extract 🌰 | ½ tsp | For enhanced nutty aroma |
| Vanilla Bean Paste 🌿 | 1 tsp | For deeper vanilla flavor |
| Unsweetened Almond Milk 🥛 | ½ cup | For moisture balance |
Almond flour is the heart of this cake, so choose finely ground, blanched almond flour—it creates a tender yet sturdy crumb. Bob's Red Mill or Anthony's Goods brands are excellent choices for consistent quality. The coconut flour adds structure without gluten, but it absorbs moisture aggressively, so sift it thoroughly before measuring. For the butter, European-style unsalted (like Plugrá) melts more smoothly and adds richer flavor. If you can't find it, regular unsalted butter works fine, just make sure it's cold when cutting into cubes.
No almond extract? Vanilla bean paste at double the amount provides depth without overpowering. The plum jam can be swapped for apricot or raspberry preserves, but unsweetened varieties prevent excess moisture. For a vegan adaptation, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use vegan butter. The almond milk can be substituted with oat or soy milk if needed. Diamond Crystal baking powder is recommended for gluten-free baking—it's more reliable than generic brands.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days if you prefer longer freshness. For freezing, wrap individual layers with plastic wrap and store for up to 3 months. The powdered sugar dusting should be added fresh before serving—it enhances the presentation and adds a subtle sweetness. This cake reheats beautifully in a 300°F oven for 5-7 minutes, making it perfect for serving warm.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to sift or cream butter. The almond and coconut flours blend into a crumbly, almost dry mix—just fold in the plums and butter, press into a pan, and bake. No eggs, no waiting for dough to rise, just straightforward layers that come together in 10 minutes flat.
- Plum Butter Magic: That caramelized plum filling? It’s the star. The butter and sugar melt into the plums while baking, creating a sticky, jammy center that’s not too sweet—just rich enough to make you want seconds. Honestly, I’ve tried store-bought plum jam in cakes before, but this homemade version tastes like summer in every bite.
- Weeknight or Holiday: Between us, this cake is my secret for when I need something impressive but don’t have time to fuss. Serve it warm with a dollop of whipped cream for a cozy dinner, or slice it for a last-minute dessert at a potluck. The almond flour keeps it light enough for breakfast too—just reheat a slice with coffee, and you’ll forget it’s a cake.
- Budget-Friendly Luxury: Almond flour isn’t cheap, but this recipe uses just enough to make it feel special without breaking the bank. The butter and sugar stretch further than you’d think, and the coconut flour adds structure without costing extra. Plus, leftovers? They actually improve overnight—drier crust, more intense plum flavor. My go-to for when I bake once and eat twice.
Step-by-step instructions for almond flour plum cake
A delicate crumb and jammy layers create this showstopping cake. Precision is key—every step builds the perfect texture.
Prepare the Crumb Topping
In a food processor, pulse the 2.5 cups almond flour and 0.25 cup coconut flour until finely ground but not powdered. Add the 1 cup granulated sugar, 1 cup cold cubed unsalted butter, 1 tbsp vanilla extract, 0.5 tsp almond extract, and 0.25 tsp salt. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
This texture ensures a tender crumb that won't turn greasy. Press the mixture evenly into a 9-inch round cake pan, creating a firm base. Chill in the refrigerator for 20 minutes while you prepare the cake layers—this prevents the butter from melting during baking.
Mix the Cake Batter
In a separate bowl, whisk together the 3 whole large eggs and 1 cup granulated sugar until pale and slightly thickened (3-4 minutes). Add the 1 tsp baking powder and 1 tsp vanilla bean paste, mixing until fully combined. The batter should be smooth with no visible streaks of flour.
Gently fold in the 0.5 cup unsweetened almond milk until just incorporated. The batter will be thick—this is normal for almond flour cakes. Divide the batter evenly between two 8-inch round cake pans lined with parchment paper, creating two thin layers.
Bake the Layers
Preheat your oven to 350°F. Bake the cake layers for 12-15 minutes until the edges are golden and a toothpick inserted in the center comes out clean. Rotate the pans halfway through for even baking. Let the layers cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
While the layers cool, spread 1 cup of the plum jam evenly over one layer. This will be the middle filling—save the remaining 0.5 cup for the top. The jam should be at room temperature for even distribution.
Assemble the Cake
Place the crumb topping (still chilled) on a plate and invert the 9-inch pan onto it, gently tapping the pan to release the crumb layer. Remove the pan and set aside. Stack the cake layers with the jammed layer in the middle, pressing gently but firmly.
Spread the remaining 0.5 cup plum jam over the top layer, then dust with 0.5 cup powdered sugar for a snowy finish. The cake should sit at room temperature for 1 hour before serving to allow the layers to fully set and the flavors to meld.
Final Touches
Slice the cake into 8 equal wedges using a serrated knife. The crumb topping should be crisp yet tender, while the cake layers remain moist with bursts of jammy plum flavor. Serve at room temperature with a dollop of whipped cream or a dusting of powdered sugar for an elegant presentation.
This cake keeps well in the refrigerator for 3 days, covered tightly. For best texture, bring to room temperature before serving.
Pro Tips For Making Almond Flour Plum Cake
- CHILL THE DOUGH: Mix your almond flour, coconut flour, and butter until the dough is just combined—then pop it in the fridge for 20 minutes. I learned this the hard way: skipping this step makes the cake dense and gummy. The cold rest tightens the gluten (yes, even in almond flour) and keeps the texture light.
- WEIGH YOUR FLOURS: Stop eyeballing those flours—use a kitchen scale for almond and coconut flour. A tablespoon of coconut flour varies wildly by scoop, and too much will turn your cake into a brick. I now measure almond flour by weight (120g for a standard cake) and adjust coconut flour to 20g max—trust me, your cake will thank you.
- DON’T OVERMIX THE BATTER: Once you fold in the plums (or plum jam), stop mixing after 10 strokes. Overworking the batter releases too much almond flour’s natural oils, which makes the cake greasy and heavy. Use a spatula to gently fold—just until the fruit is evenly distributed. Your grandmother’s cake was light because she knew this.
- USE ROOM-TEMP BUTTER: Take that cold butter out of the fridge 30 minutes before mixing. Cold butter creates pockets of steam in the oven, leading to a cake that collapses or has a sad, flat top. I was skeptical until I tried it—now my cakes rise properly and hold their shape. (Yes, even if you’re impatient like me.)
Wine and beer pairings for this recipe
Light White Wine
An Italian Pinot Grigio from Alto Adige is my go-to pairing for this cake—its crisp acidity and subtle citrus notes complement the almond flour's nuttiness without overpowering the plum jam. Look for a chilled bottle (around 45-50°F) to enhance the cake's delicate flavors.
The light body cuts through the richness of the crumb topping while letting the fruit shine. 🍷
Dry Rosé
For a refreshing alternative, try a Provence-style rosé with its dry, strawberry undertones. The pale hue mirrors the cake's elegant presentation, while the floral notes harmonize beautifully with the almond extract.
A chilled glass (around 48°F) balances the cake's sweetness and nutty depth perfectly. I especially love this pairing during summer gatherings.
Dessert Beer
A Belgian witbier like Hoegaarden adds a unique twist—its coriander and citrus notes create a playful contrast with the plum's jammy sweetness. Serve it well-chilled (around 38-40°F) to cleanse the palate between bites. The effervescence also helps balance the cake's density, making each forkful feel lighter. 🍺
Creamy Dessert Wine
For a more indulgent pairing, a Moscato d'Asti from Piedmont delivers bubbles and a touch of sweetness that mirrors the cake's powdered sugar finish. The lightly fizzy nature (around 5-6% alcohol) prevents the wine from feeling heavy alongside the almond flour's richness.
Serve it chilled (around 40°F) for the best experience.
Coffee Pairing
If you prefer something warm, a light roast espresso or cortado with a splash of vanilla syrup bridges the gap between the cake's nutty base and fruity filling. The bitterness of the coffee enhances the plum's natural tartness, while the vanilla ties back to the cake's signature flavor.
I love this combo for afternoon tea settings. ☕
Nutrition facts
Frequently asked questions
Can I make this cake without almond extract?
Yes! If you don’t have almond extract, double the vanilla bean paste (2 tsp) to add depth. The cake will still taste delicious, though the nutty aroma will be slightly more subtle. For extra richness, try adding 1 tsp ground cinnamon to the crumb topping.
How do I prevent the cake layers from cracking? Cracking often happens when the cake cools too quickly or isn’t baked long enough.
Can I substitute plum jam for another fruit preserve?
Swap plum jam for apricot, raspberry, or even blueberry preserves. Just ensure it’s unsweetened to avoid excess moisture. For a tropical twist, try mango or passionfruit jam. The texture and flavor will adapt beautifully—just adjust the amount slightly if your preserve is thicker or thinner.
Why is my crumb topping greasy instead of crisp?
Greasy crumbs usually mean the butter melted too much during baking. Always chill the crumb mixture for 20 minutes before baking, and use cold cubed butter (not softened). If it’s still greasy, reduce the butter by 1 tbsp next time or increase the almond flour slightly for better structure.
Is this cake vegan-friendly?
With a few swaps, yes! Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use vegan butter. The texture will be slightly denser but still delicious. For the crumb topping, ensure your butter is plant-based, and the cake will hold together beautifully.