Wow, pretty proud of this one, I very much enjoyed this cake. I have a tree in my backyard that is loaded with tasty dark purple tart skinned but sweet fruit plums and I was trying to come up ideas on what to do with them all. A dear friend of mine was visiting earlier this week and asked if he could have a bag to take to him Mom to make a plum cake, now, to be honest I have never tried or even heard of plum cake so naturally I was intrigued. A few days later, I got to try his mom’s cake, and, it was good, really basic but…cringle…ingredients: oil, sugar, white flour and a few eggs… which in my head screams CHALLENGE! Today a friend came over to have a cook day; we harvested the plums (also apples, recipes for those to follow) and made a bunch of fun stuff. 
I pretty much just wung it with the cake, I took Mom’s recipes into account and started swapping, we had so many plums we made two cakes right away, she took one home to bake and I baked mine a couple hours ago. Nailed it. Wouldn’t change a thing. Love when that happens! It’s super moist, fluffy, tarp and just the right amount of sweet. I used coconut oil and only half a cup of raw cane sugar to health it up a bit too. Also, I made a gluten free flour blend for this one, usually I try to measure per recipe but since we were making two it just I’ve made sense for me. It’s always good to have a good gluten free flour mix on hand anyway. I didn’t use any of my previously posted blends simply because I was missing some ingredients, so, technically I wung it here too, ha. I’ve posted the blend below but you can obviously try a store bought blend if you prefer, just look at the ingredient list for something with a couple flours, a starch and xanthan gum. Sometimes the blends already have baking powder in them and that would probably mess the recipe up. Have fun and enjoy! x
Oven 350 degrees
8 inch glass baking pan, greased with coconut oil
2 cups Fresh Plums, chopped
Small bowl
1/2 cup organic Cane Sugar
1/2 cup Coconut Oil, melted
3 large Eggs
1/2 cup Coconut Milk, room temperature
2 teaspoons pure Vanilla Extract
Large Bowl
1 3/4 cups Gluten-Free Flour Blend*
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Sea Salt
10 fresh Plums for topping, cut in half (approx.)
1 tablespoon Coconut Sugar mixed with Cinnamon for Sprinkling 
In your small bowl combine the sugar and melted coconut oil and mix. Add eggs and hand beat until sugar is melted and slightly whipped. Add Coconut Milk and Vanilla and mix again. Set Aside. Combine dry ingredients in the large bowl and stir. Add wet to dry and mix well. Add chopped plums combine then pour into your prepared baking dish. Sprinkle with Coconut Sugar and Cinnamon then completely cover the top of the cake with plum halves, open side down. Bake for 45 minutes to 1 hour or until toothpick inserted in center comes out clean. Let stand before serving. 
*Gluten Free Flour Blend
2 cups White Rice flour
2 cups Sweet Sorghum Flour
2 cups gluten free Oat Flour
1/2 cup Potato Starch
1/2 cup Arrowroot Flour
1 cup Tapioca Flour
4 teaspoons Xanthan Gum
Mix all the ingredients in either a glass container or large ziploc bag. Sift together using a large wire whisk to really incorporate all of the flours.
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