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Try this delicious Paleo Plum breakfast cake with a dense, rich crumb and a tangy caramelized plum sauce. Easy, gluten and dairy free.

This recipe has been a delightful surprise that I found on Pies and Plots in searching for gluten-free recipes using plums. It's got that wonderful sweet-tart flavor from the plums, and a little more sweetness from the coconut sugar.

The cake is filling without being too sweet for those times when you want something a little fun for breakfast. The plum sauce added to the middle of the cake before baking makes it moist and keeps you from wishing for frosting. We like it with plain yogurt dolloped on after serving, too.

Over the several times we baked this cake, we gradually and purposely reduced the amount of sugar. Making the cake less sweet was my son's preference – he enjoys desserts that are very low-sugar. So, it's not about using an artificial sweetener to still keep a cake sweet.

The low sweetness of this cake allows us to enjoy the flavors of the fruit rather than the sugar. It's not like it doesn't contain any sugar – an analysis of the nutrition from Very Well Fit says that there are 20 grams of sugar per slice – that's mostly from the plums, assuming a tablespoonful of plum sauce.

The low sweetness is why I'm calling this a breakfast cake. We often expect a breakfast cake or bread to be less sweet than one we make for a dessert. So if you like a sugary, sweet cake, this recipe as written may not be sweet enough for you without adding more coconut sugar – see suggestions in the notes. I won't judge!

My son liked the plum cake so much he asked for it as his birthday cake (yesterday!). I made extra plum caramel sauce so he could dribble on as much as he wanted.

What are ways to use less total sugar?

We've cut down on our sugar intake over time, believing that it's one of the best actions you can take for health. Trust me, it's worth it – just take your time (like weeks) so your taste buds have a chance to adjust. Unfortunately, as you make progress, you've find conventionally-sweet baked goods will taste sweeter and sweeter to you.

Now, I realize that if you haven't done this process (yet), this recipe will taste like a fruit bread. Plums are so variable in their sweetness that with less-flavorful ones the bread could be very bland and floury. So I do recommend some coconut sugar.

However, the tablespoonful of coconut sugar sprinkled on just before baking is important. When there is a little sugar that reaches your tongue just as you are taking a bite, it makes your sweet tooth happy so that it doesn't notice that there isn't that much sugar in the cake itself.

And don't we want our sweet teeth to be happy?

Tips and tools for making this cake.

Since the sugars in this recipe caramelize during baking, a non-stick springform pan makes this cake easy to remove from the pan for serving. To ensure non-stickiness and to keep the food off the nonstick coating, I also line the pan with parchment paper.

A thin silicone spatula is useful to loosen the sides of the cake from the pan.

Is this like the plum cake you buy for the holidays?

There is a plum cake that is actually based on prunes which is typically served around the winter holidays. That's NOT this cake – you need fresh plums.

I realize it's the end of plum season and hope you can still find enough!

Is plum cake healthy?

This cake is paleo, which makes it relatively low carbohydrate. The paleo batter is based on a mixture of almond, tapioca and coconut flours. Coconut sugar has a relatively lower glycemic index than refined sugars.

And there are lots of antioxidants from the plums and the lemon juice.

What should I do with the leftover egg whites?

Six egg whites is a lot, I agree! Meringues are a great use for egg whites – I wish I had a recipe to share with you. Some enjoy egg white omelets, though I find they lack the rich flavor of the whole egg and can't make myself eat them any more.

Or, consider macaroons – recipe on the blog soon!

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If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #amealinmind on Instagram. I'd love to see what you come up with. Thank you so much!!

Thank you to Fiesta Friday cohosts Angie @FiestaFriday and Laurena @ Life Diet Health for featuring this recipe on Fiesta Friday #345.

Beth

Other fruit recipes you may enjoy

Strawberry-Almond Heart Cakes

Peach Oatmeal Breakfast Clafoutis

Plum-Oatmeal Crumble Bars

Mouthwatering Peach-Plum Cobbler with Almond-Oat Crust, GF, V

Shop Plum Breakfast Cake with Plum Sauce

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Plum Breakfast Cake with Plum Caramel Sauce - Paleo

Try this delicious Paleo plum breakfast cake with a dense, rich crumb and an addictive, tangy caramelized plum sauce. Easy, gluten and dairy free.

Course Breakfast Cake

Cuisine American

Keyword almond flour cake, breakfast cake, coconut flour cake, dairy-free plum cake, gluten-free plum cake, low glycemic index cake, low-added-sugar, paleo cake, paleo plum cake

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Servings 8 servings

Plum Sauce

• 6-8 medium plums sliced
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• ¼ cup coconut sugar
• ¼ cup water

Plum Cake

• 1 ½ cups almond flour
• ¾ cup tapioca flour
• ½ cup + 1 tablespoon coconut flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 2 tablespoons coconut sugar plus 1 tablespoon for sprinkling, see note
• 1 cup olive oil
• 6 large egg yolks
• ¾ cup coconut milk
• 6 medium plums pitted and sliced in ¾ inch wedges

For the plum caramel

•  In a food processor, place the plums, lemon juice and vanilla and blend until smooth. Set aside.

• Place the sugar and water into a medium saucepan.  Cook over medium high heat until the sugar dissolves and the mixture bubbles, about 5 minutes.  Add the plum puree slowly and whisk to combine.

• Cook on medium-low about 5 minutes more until thickened (it will thicken as it cools, too).  Set aside to cool.  Once cool, refrigerate, covered, for up to 1 week.

For the plum cake

• Preheat oven to 350 degrees F.  Oil a 9-inch springform pan, line it with parchment paper, and place it on a baking sheet to catch drips.

• Stir together the flours, baking powder and soda, cardamom, cinnamon, and coconut sugar.  Mix in the olive oil and egg yolks, followed by the coconut milk.  Stir until a relatively lump-free batter forms. If the batter is very thick, add another tablespoonful of coconut milk.

• Spread half the batter into the prepared pan.  Top with 1/3 cup of plum sauce. Top the sauce with half of the plum wedges arranged evenly over the surface.

• Pour the remaining batter on top, spread over the plums, then arrange the rest of the plums on top. Sprinkle with the reserved tablespoon of sugar.

• Bake for an hour to 1 hour 20 minutes.  The cake is done when the edges are golden brown and a toothpick inserted in the center comes out clean (though it's tricky to get a clean toothpick since the caramel sauce in the center tends to coat it).

• Serve warm or allow to cool completely in the pan.  Store the cake in an airtight container at room temperature for up to 5 days.  Be sure to serve it with extra sauce.

2 tablespoons coconut sugar gives a cake that doesn't taste very sweet unless your plums are sweet. If your plums are bland, add a tablespoonful of lemon juice to the cake and 2 more tablespoons coconut sugar.

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Source: https://amealinmind.com/plum-breakfast-cake-with-plum-caramel-sauce-paleo/

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