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–+ servings
A whole gluten free plum upside down cake on a big plate.

Gluten Free Upside-Down Cake

Sandi Gaertner
A mouthwatering Gluten Free Plum Upside-Down Cake recipe.
4.58 from 7 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 263 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • 1 cup almond flour * see note
  • 1 ¼ cups sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 ¼ cup almond milk or non-dairy milk
  • 2 large eggs
  • ⅓ cup coconut oil melted
  • 2 cups plums see note

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients over the dry ingredients and mix.
  • Wash and cut the plums in half, removing the pit.
  • Line the bottom of a springform pan (or cake pan) with parchment paper.
  • Press plum halves upside down on the parchment paper so the cut open side is facing down on the paper.
  • Pour the batter over the plums and spread with the spoon to evenly distribute the batter.
  • Bake the cake for 45 minutes. Check with a toothpick to see if it is done.
  • Open the sides of the springform pan to allow cooling.
  • Hold a plate over the cake top and flip the bake upside down so the cake bottom (without plums) is on the plate. Remove the springform pan bottom and slowly peel the parchment paper off the plums cake bottom.
  • Allow finishing cooling. Optional: dust with powdered sugar.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
  4. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
(*See post about how many plums to use. It will completely depend on the size of your plums.)
You can make this cake nut-free by substituting the almond flour for an additional 1/2 cup of gluten free flour blend.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 263kcalCarbohydrates: 37gProtein: 5gFat: 12gSaturated Fat: 6gCholesterol: 27mgSodium: 115mgPotassium: 87mgFiber: 3gSugar: 24gVitamin A: 134IUVitamin C: 3mgCalcium: 81mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.