Gluten Free Plum Upside Down Cake
Deliciously simple cake to make with a bumper harvest of plums! Delicious eaten cold or warm with custard. Not just gluten free but dairy free and egg free too.
Servings: 10 slices
Calories: 180kcal
Ingredients
- 10 ripe plums amount will vary depending on the size of your plums
- 130 g gluten free self raising flour
- 130 g caster sugar
- 75 g dairy free butter, melted allow to cool slightly
- 130 ml dairy free milk I use soya milk
- 1 tbsp lemon juice you could use apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Line a loose bottom cake tin with a circle of baking paper and grease the sides.
- Carefully score each plum lengthways and twist to reveal the stone. This can be pinched out with your finger and thumb.TOP TIP: arranging the fruit with less gaps will achieve a better looking cake once turned out. Also remember the bottom of the cake will be the top so face the plums stone-side down first.
- In a large bowl beat the dairy free milk, flour and caster sugar until thick and creamy, next add the melted (cooled) butter and vanilla extract.
- Finally add the lemon juice and whisk into a thick silky cake batter. You will see the acid reacting with the baking agents to create little bubbles of air, try to keep as many of these as possible.
- Pour the cake batter over the arranged plums.
- Bake in the oven at 170°C | 150°C Fan | 325°F | Gas 3 for 40 mins.
- Loosen from the edges and allow to cool totally before turning out upside down onto a plate.
Soggy Bottom?
- If you're not a fan of soggy cakes, then pop the unturned cake under a hot grill for 1-2 minutes to toast it a little. This also adds a lovely warm colour to the cake.
Nutrition
Calories: 180kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 77mg | Potassium: 127mg | Fiber: 2g | Sugar: 20g | Vitamin A: 547IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg