Buckwheat Upside Down Plum Cake (Gluten-Free)
Easy recipe for a delicious buckwheat upside down cake with honey.
EQUIPMENT
- 1 10 inch springform pan
INGREDIENTS
- 500 g plums
- 140 g buckwheat flour
- 100 g almond flour
- 50 g desiccated coconut
- 150 ml honey
- 2 eggs
- 120 ml sunflower oil
- 12 g baking powder
- ½ tsp salt
Pin
Save
Print
Email
INSTRUCTIONS
- Set the oven to 356°F / 180°C (fan on) and let it heat up. Rinse the plums and remove the pits. Cut them in halves for a springform pan, but thinner slices work too. Frozen plums can go straight in, once they thaw a bit, arrange them just like fresh ones.
- Break the eggs into a large mixing bowl and whisk until lightly combined. Pour in the oil and stir until smooth.
- Add the dry ingredients to the bowl: buckwheat flour, almond flour, coconut flour, cinnamon, baking powder or baking soda, one-third of the honey, and a pinch of salt.
- Stir until you have a thick, sticky batter. Scrape down the sides and bottom of the bowl to make sure everything is evenly mixed.
- Line the base of a springform pan with parchment paper and lightly grease it. Place the plums snugly on the bottom, cut side down, keeping them close so they stay in place.
- Drizzle another third of the honey evenly over the plums and sprinkle with a little cinnamon.
- Spoon the batter over the fruit and gently spread it out with a spatula until the plums are fully covered.
- Bake for 40–45 minutes. If the top darkens too quickly, loosely cover it with parchment paper near the end. The cake is ready when a toothpick inserted into the center comes out clean.
- Warm the remaining honey with an equal amount of water or plum juice. Pour it over the cake while it’s still in the pan. Let it rest for about 30 minutes, then carefully invert it onto a serving plate.
- Once cooled, serve as is or finish with a light dusting of powdered sugar.
NOTES
TIPS FOR BAKING:
Use firm, ripe plums, not overripe ones. Very soft fruit releases too much juice and can make the cake harder to flip. If your plums are very juicy, add them in a thin layer rather than piling them up.
This recipe also works well as mini upside-down cakes. Divide everything between muffin cups rather than using a single large pan.
A cast-iron skillet is a good option, but lining it with parchment paper makes removing the cake much easier.
Pack the plums closely at the bottom of the pan. This keeps them from shifting and gives the cake a nicer look once baked.
Test near the end of baking with a toothpick. If the top browns too quickly, loosely cover it with parchment paper or foil.
Let the cake cool before flipping. A short rest helps it hold together and come out cleanly.
STORAGE:
Keep the cake covered at room temperature for up to one day.
For longer storage, refrigerate in an airtight container for 3-4 days.
To freeze, slice the cake first, then wrap the pieces well or store them in a freezer-safe container. Freeze for up to 2 months.
If you tried this recipe, let us know!
We’d love to hear how yours turned out! ❤️
NUTRITION
Serving: 210g | Calories: 560kcal | Carbohydrates: 62g | Protein: 10g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 434mg | Potassium: 350mg | Fiber: 7g | Sugar: 40g | Vitamin A: 367IU | Vitamin C: 8mg | Calcium: 180mg | Iron: 3mg