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.
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.
- 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)
- 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.
- In a small bowl, whisk together the buckwheat flour, oat flour, rice flour, baking powder, and salt.
- 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.
- Chop the three remaining plums into fairly small pieces.
- Fold the plum and chocolate pieces into the batter.
- Scrape the batter into your prepared cake pan.
- Bake the cake for 50 minutes, or until a skewer or toothpick inserted in the center comes out clean.
- Let the cake cool for a few minutes in the pan, then remove it to a wire rack to cool completely.
- 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