Paleo Traditional Plumcake

Delight in the naturally sweet and wholesome flavors of this Paleo Traditional Plumcake, a grain-free twist on the classic dessert. Crafted with a blend of almond and coconut flours, this healthier plumcake offers a moist and tender crumb, perfectly balanced with the warm spice of cinnamon and the bright zest of lemon. Sweet honey and succulent ripe plums provide natural sweetness, while coconut oil adds richness without dairy. Topped with slivered almonds and baked to golden perfection, this gluten-free and refined sugar-free treat is both satisfying and nourishing. Ideal for special occasions or a cozy dessert, it pairs beautifully with a dollop of coconut cream for a paleo-friendly indulgence. Quick to prepare and ready in under an hour, this plumcake is the ultimate guilt-free pleasure!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 0.25 teaspoons sea salt
• 3 large eggs
• 0.25 cups coconut oil
• 0.25 cups honey
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 4 medium ripe plums
• 2 tablespoons slivered almonds (optional for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper. Lightly grease the sides with coconut oil.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and sea salt. Stir well to ensure the dry ingredients are evenly distributed.

Step 3

In a separate bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and lemon zest until smooth and well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a thick, cohesive batter forms.

Step 5

Wash and pit the plums, then cut them into thin slices or wedges. Gently fold about half of the plum slices into the batter.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the remaining plum slices in a circular pattern on top of the batter for decoration. Sprinkle with slivered almonds, if desired.

Step 7

Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Allow the plumcake to cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.

Step 9

Slice and serve the Paleo plumcake as is, or pair it with a dollop of coconut cream for an extra treat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(766.3g)

Amount per serving	% Daily Value*
Calories	2280.6

Total Fat 175.8g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 1.0g
Cholesterol 558mg	0%
Sodium 2072.8mg	0%
Total Carbohydrate 139.7g	0%
Dietary Fiber 33.9g	0%
Total Sugars 86.7g
Protein 68.3g	0%

Vitamin D 123IU	0%
Calcium 595.2mg	0%
Iron 11.7mg	0%
Potassium 876.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 11.3%

Carbs: 23.1%