Gluten Free Plum Cake.

This plum cake is a take on the Bavarian late summer treat that pops up in all the bakeries. It goes by the name of “Zwetschgendatschi” –  Zwetschgen is the name for the variety of plums that North Americans call Italian plums.

Plums are slowly or quickly depending on how you look at it disappearing from the markets around here. I missed them at the farmer’s market last weekend because I went late (my own fault)  You can bet I’ll be there early tomorrow!

I used both cinnamon and cardamom spice in this cake. I love cardamom and how great it pairs with the plums, however, it can be left out if you are not a fan, and some people aren’t. It’s ok my feelings won’t be hurt.

*Note: to all my readers who are familiar with “datschi” this will not be the same as a “Hefe-Teig” it will be a cake, it does not need to rise and the dough will be runnier than you might be used to. 

You’ll Need:

Dry ingredients:

  • 1/2 cup ground almonds – does not need to be almond flour.
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking powder
  • a pinch of salt.
  • 1 tsp cinnamon
  • 1/2 tsp cardamom

Wet ingredients:

  • 4 eggs room temperature eggs
  • 1/4 -1/2 cup coconut sugar (not wet but will be incorporated) **
  • 1.5 TBSP coconut oil melted
  • Optional – a dash of vanilla
  • 500g (1 lb) of Italian plums or Zwetschgen

**If you want it the cake to be sweeter use 1/2 c sugar however if you would like the plums to shine with their jammy goodness use 1/4 c sugar.


  • mixing bowls
  • measuring cups and spoons
  • whisk
  • spoon
  • silicone spatula
  • 9×9 or 24×24 cm square baking pan
  • parchment paper
  • sharp paring knife for plums


  • Preheat oven to 180C/350F (best to have a thermometer in your over to ensure the right temperature) *See notes at bottom! 
  • Line baking pan with parchment paper
  • Wash and cut plums in half and remove and discard pits
    • (score the tops- optional) 
    • set aside in a bowl
  • Measure separately and sift all flours together into a bowl
  • Add salt 
  • Measure and add baking powder
  • Add cinnamon and cardamom
  • Whisk together dry ingredients
  • In a separate bowl crack and add 4 eggs
  • Whisk gently
  • Add sugar and whisk until well incorporated
  • Add coconut oil 
  • Whisk again
  • (add optional vanilla)
  • Add dry ingredients to wet
  • Stir until well combined
  • The dough will be runny allow to sit for 1-2 minutes to allow coconut flour to expand.
  • Pour dough mixture into the pan and use a spatula to spread evenly.
  • The place plums evenly in straight lines leaving little space between them. They should be “standing up” and will do so in the dough. See picture below.
  • Place in preheated oven for 35-40 minutes.
  • After 35 minutes check and see if the cake is done. (use knife or toothpick in the center of the cake) 
  • The cake will rise up around the plums and will be a golden brown color. 

Notes and Tips:

  • This cake will be finished anywhere between 35-40 min but also has taken as long as 60 min – it depends on the heat of your oven and where you place the cake in the oven. (Thanks Helen for being a recipe tester in the states! )
  • This cake actually becomes more delicious after the first day – the plums get softer and sweeter. 
  • It is best served at room temperature. 
  • Can be served as is, with a scoop of vanilla gelato or organic whip cream.

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