Ingredients

The following ingredients have 9 Servings
  • 1¼ cup almond flour
  • 2/3 cup + 3 tablespoons tapioca flour/starch
  • 1/3 cup + 1 tablespoon coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • ½ cup pure maple syrup
  • 2 large eggs
  • 1½ cups coconut cream
  • ¼ cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 3 plums (halved, pitted, and cut into eighths)
  • 3 tablespoons coconut sugar for topping

Instruction

  • Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-inch springform cake pan.
  • In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
  • In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.
  • Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan.
  • In a small ball toss together plum slices and coconut sugar. Top batter with plum slices in a decorative circle, gently pressing into the batter.
  • Bake for 40-45 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
  • Cake will last well wrapped in the refrigerator, for up to 3 days.