Plum and Lime Cake

Recipe by Libby Bird


Prep time


Cooking time




  • Wet ingredients

  • • ½ cup/100 g margarine/vegan butter, melted

  • • 1 cup mylk of choice

  • • ½ cup coconut yoghurt

  • • 1 tsp vanilla essence

  • • 1 Tbsp finely grated lime zest

  • Dry ingredients

  • • 1 ½ cups gluten free flour

  • • ½ cup ground almonds

  • • ⅔ cup raw or coconut sugar

  • • 2 tsp GF baking powder

  • Topping

  • • 8-9 tinned Black Doris plums


  • Preheat the oven to 180°C. Grease a standard 20 cm cake tin or line it with baking paper.
  • In a mixing bowl, combine all the dry ingredients well, then add the wet, mixing thoroughly. The batter will be thick. Pour it evenly into the cake tin.
  • Now we’re going to cover the top with the tinned plums. Break each plum into two, three or four
  • pieces – I do this with my hands, over the cake, so the juices drip down onto the batter. Press each piece slightly into the batter. We’re aiming to pretty much cover the top of the cake with tart juicy goodness. I find that 8 or 9 tinned plums should do it. Press a few pieces deeper than the others, so there’s juicy bites throughout.
  • Pop the cake into the preheated oven and bake for 45 minutes. Let it cool in the tin for about five minutes before transferring to a cooling rack. Delicious served warm & fresh!


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