Gluten-Free Plum Cake with Almond Crumble

A wonderfully moist plum cake topped with crispy almond crumble – naturally gluten-free! The combination of buckwheat, rice and almond flour gives this cake a deliciously nutty flavor, while psyllium husks help keep it beautifully soft and moist.

Perfect for a cozy afternoon with a cup of coffee or tea!

Preparation time: Approx. 20 minutes

Baking time: Approx. 40–45 minutes

Cake tin: 24 cm (9.5-inch) springform pan

Ingredients

For the Cake Batter

• 60 g wholegrain buckwheat flour
• 60 g rice flour
• 70 g almond flour
• 2 heaped tsp psyllium husks, pre-soaked in water
• 90 g cane sugar
• 2 tsp baking powder
• 1 pinch of salt
• Seeds from 1 vanilla pod
• 1 egg
• 250 ml almond milk
• 450 g plums, pitted and quartered

For the Almond Crumble

• 50 g almond flour
• 20 g cane sugar
• 30 g butter, softened
• ¼ tsp ground cinnamon

Let’s Get Baking!

1. Prepare the Psyllium Husks

Mix the psyllium husks with a little water and leave them to soak for a few minutes until they form a gel-like consistency.

2. Prepare the Cake Batter

• In a large mixing bowl, combine the wholegrain buckwheat flour, rice flour, almond flour, cane sugar, baking powder and a pinch of salt.
• Add the seeds from the vanilla pod, the egg, almond milk and the pre-soaked psyllium husks.
• Mix everything with a whisk or hand mixer until you have a smooth, evenly combined batter.

3. Prepare the Plums

• Wash the plums, cut them in half, remove the stones and then cut them into quarters.
• Grease a 24 cm (9.5-inch) springform pan and spread the batter evenly inside.
• Arrange the plum quarters closely together on top of the batter, gently pressing them in.
• 4. Make the Almond Crumble
• In a small bowl, combine the almond flour, cane sugar, softened butter and cinnamon.
• Use your fingertips to work the ingredients into a crumbly mixture.
• Sprinkle the almond crumble evenly over the plums.

5. Bake the Cake

• Preheat your oven to 180°C / 350°F (conventional oven, top and bottom heat).
• Bake the cake for approximately 40–45 minutes, until the crumble is golden brown and the cake is baked through.
• Leave the cake to cool completely in the pan before removing it.

Our Tip

Thanks to the psyllium husks, the cake retains its moisture for longer, keeping it wonderfully soft and delicious – even the next day!

The combination of slightly tart plums, nutty almond flour and crispy cinnamon crumble makes this gluten-free cake a real favorite.

It’s one of those simple homemade cakes that tastes just as good the next day – if there’s any left!

Enjoy!