Contains: Gluten, Tree Nuts
A cozy, gut-friendly dessert that’s perfectly sweet, juicy, and wholesome. Made with ripe plums, almond flour, and warming spices — it’s gluten-free, dairy-free, and refined sugar-free. Light, nourishing, and satisfying without any compromise.
Serves
4
For the wet ingredietns
For the dry ingredients
For the crumble
For the topping
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Browse ProgramsPreheat the oven to 350°F (180°C).
In a medium bowl combine coconut cream and lemon juice and whisk to create a butter milk.
Add maple syrup, vanilla and coconut oil to the butter milk. Whisk again and set aside.
In a large bowl, add all dry ingredients. Sift the oat flour and buckwheat flour through a fine mesh strainer. Add the almond flour, flaxseed meal, and baking soda, then whisk or stir until everything is well combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix until you have a smooth batter.
Transfer the batter into a greased 8 inch baking pan and top with a layer of sliced plums.
In a small bowl combine almond flour, cinnamon, maple syrup and solid coconut oil for the crumble.
Distribute the crumble on top of the plum slices in a generous layer.
Bake the cake for 50 minutes at 350°F (180°C).
Let the cake cool before cutting into it.
“Watch me make this recipe on YouTube for extra tips and variations.”
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