I popped into my grocery store last week & happened to find them freshly stocked up on pluots. I’m a sucker for anytime I see something seasonal pop in & somehow I’d missed the pluot train. In case you’re wondering what a pluot actually is, Bon Appetit describes it as “…a hybrid fruit that is three quarters plum and one quarter apricot, combining the best qualities of each”.

Apparently, pluot season ends somewhere around October so, having missed the bulk of season I figured I’d bring up the rear with a cake recipe but I just wasn’t sure exactly what kind. I found this recipe online & thought it sounded like a perfect starting point for making my version of a gluten free olive oil and pluot cake.

The nice thing about using olive oil in this cake recipe is that it makes it completely dairy free – if that’s how you roll! And since I use a blend of cassava flour & coconut flour, it’s also nut free.

I also found it helpful to make this cake in a tart pan with a removable bottom, like this one.

How to prepare pluot cake

  • PREPARATION TIME: 15 mins
  • COOK TIME: 40 mins
  • TOTAL TIME: 55 mins
  • AUTHOR: Trisha

INGREDIENTS

  • Dry ingredients:
  • ½ cup Coconut Flour, sifted
  • ⅓ cup Cassava Flour, sifted
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • Wet ingredients:
  • ½ cup Extra Virgin Olive Oil
  • 4 Tablespoons Maple Syrup
  • 2 Eggs, beaten
  • 1 Tablespoon Vanilla
  • Topping:
  • 2-3 Pluots, thinly sliced
  • 1 Tablespoon Coconut Sugar

INSTRUCTIONS

  1. Preheat oven to 350.
  2. In a large mixing bowl, add the sifted, dry ingredients. Mix until combined.
  3. In a medium sized bowl, add all the wet ingredients & beat until well combined.
  4. Add the wet ingredients into the dry & mix until well combined.
  5. If using a tart pan that isn’t non stick, make sure you grease your pan well.
  6. Scoop batter into a 9.5 inch tart pan with removable bottom & spread the batter around to all the sides with a spatula.
  7. Arrange sliced pluots around the top of the cake & sprinkle with coconut sugar.
  8. Place in the preheated oven & bake for 40 minutes.
  9. Remove from oven & allow to cool before removing the bottom of the tart pan to serve.

Hungry for more?

Click here for my Blood Orange & Lemon Curd.

Click here for my Gluten Free Fruit Cobbler.

Click here for my Easy Gluten Free Flourless Chocolate Cake.

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