Gluten-Free Chocolate Plum Cake that’s also Free From Dairy, Nuts, and Soy


This recipe for gluten-free chocolate plum cake was shared with us many years ago by Foods Matter, a leading UK resource for celiac disease and food allergies. They puree fresh plums for the batter, and spike the cake with even more plums, for a delicious fruity infusion. It’s also rich with a double dose of chocolate. And I know many of you will like that this cake is free of gums and starches. It uses eggs, extra cocoa, and sticky buckwheat flour for binding.

Gluten-Free Chocolate Plum Cake Recipe that's also Free From Dairy, Nuts, and Soy

Special Diet Notes: Chocolate Plum Cake

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, optionally soy-free, and vegetarian. Be sure to pick the chocolate and buttery sticks that meet your dietary needs.

Gluten-Free Chocolate Plum Cake
Prep time
Cook time
Total time
This is a very dark and nutty cake, with unexpected little nuggets of fresh plum. It's quite a flavorful tea cake, and doesn't need frosting. But you can dust it with powdered sugar or glaze with plum jam for pretty presentation. Please note that the cup measurements on this recipe are approximate.
Recipe type: Dessert
Cuisine: British
Serves: 1 cake
  • 2 ounces (1/2 cup) buckwheat flour
  • 2 ounces (1/2 cup) oat flour
  • 2 ounces (1/3 cup) rice flour
  • 2 teaspoons gluten-free baking powder
  • Pinch salt
  • 6 ounces (3/4 cup) dairy-free buttery sticks
  • 6 ounces (3/4 cup + 2 tablespoons) dark muscovado sugar (can sub sucanat or dark brown sugar)
  • 2 ounces (2/3 cup) cocoa powder
  • 6 ripe fresh plums, pitted
  • 3 eggs
  • 2 ounces dairy-free chocolate, finely chopped
  • Good quality plum jam (optional)
  1. Preheat your oven to 180C / 350°F / Gas Mark 4, and grease the bottom of a 15cm (6-inch) springform pan. Line the bottom of your cake pan with a round cut sheet of parchment if you don't have a removable bottom pan. You can use an 8-inch pan for a shorter cake.
  2. In a small bowl, whisk together the buckwheat flour, oat flour, rice flour, baking powder, and salt.
  3. In a mixing bowl, cream the buttery sticks and sugar. Add the cocoa powder and mix to combine. Put 3 of the plums in your blender or food processor and puree. Scrape the plums into your cocoa batter and mix. Add the eggs, one at a time, alternating with the flour blend.
  4. Chop the three remaining plums into fairly small pieces.
  5. Fold the plum and chocolate pieces into the batter.
  6. Scrape the batter into your prepared cake pan.
  7. Bake the cake for 50 minutes, or until a skewer or toothpick inserted in the center comes out clean.
  8. Let the cake cool for a few minutes in the pan, then remove it to a wire rack to cool completely.
  9. When cool, you can top with plum jam or split the cake horizontally and fill it with a layer of plum jam, if desired.
3005cals – 50g protein
174g total fat – 46g sat / 57g mono / 56g poly
302g carbohydrate of which 210g sugar
18g fibre – 2753mg sodium / 7g salt
415mg calcium
Nutrition Information
Serving size: 1/10 cake Calories: 300 Fat: 14.9g Saturated fat: 4.1g Carbohydrates: 41.5g Sugar: 24.5g Sodium: 160mg Fiber: 3.7g Protein: 5.3g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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