Gluten-Free Plum and Raspberry Cake

This gluten-free cake is a great way to enjoy the delicious combination of sweet plums and sour raspberries. Great for dessert or a cozy afternoon tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free oat flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup fresh plums, pitted and sliced
• 1/2 cup fresh raspberries
• 1 tbsp powdered sugar optional, for dusting

Instructions:

Preheat your oven to 350F 175C and grease a 9-inch 23cm round cake pan

In a mixing bowl, combine the almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt

In a separate bowl, whisk together the eggs, melted coconut oil, applesauce, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until well combined

Gently fold in the sliced plums and raspberries into the batter

Pour the batter into the prepared cake pan and spread it evenly

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely

Once cooled, you can dust the top of the cake with powdered sugar if desired

Slice, serve, and enjoy your gluten-free plum and raspberry cake