This gluten-free plum cake is so easy to make and I love the face that it is free from refined wheat flour and sweetened with rice malt syrup.
Substituting just a few simple ingredients can go a long way to ensure you are nourishing your body with high quality, minimally processed whole foods. Healthy doesn’t have to mean you feel restricted or can’t indulge.
In this recipe I use Buckwheat flour as a healthy swap for regular white flour. Buckwheat is a seed, which is gluten free and packed full of nutrients including magnesium, fibre and manganese. Manganese is great for blood sugar control.
Gluten-free Plum Cake
1/2 cup millet flour
1/2 cup tapioca flour
1/2 cup buckwheat flour
1 tablespoon psyllium husk
1 tablespoon baking powder
pinch of sea salt
1/2 cup rice malt syrup
2 tablespoons olive oil
2 teaspoons vanilla extract
10-12 plums, deseeded and chopped
1/2 cup rapadura sugar
2 tablespoons water
Preheat oven to 180 degrees, line a small round tin with baking paper.
For the plum mixture, in a saucepan over medium heat, combine plums, rapardura sugar and water. Bring to a boil, stirring. Remove from heat and allow to cool.
For the cake, combine dry ingredients into a medium bowl.
In another bowl beat egg, olive oil and rice malt syrup until smooth.
Add dry ingredients to mixture and mix until combined.
Pour half the batter into prepared tin and top with half the plum mixture. Add the remaining batter and again top with remaining plum mixture.
Bake in the oven for 40-45 minutes or until passes skewer test.
Serve with coconut yoghurt. The kids love this for afternoon tea. Enjoy!