Prune Plum & Blueberry Cake

How to Make It

1. Preheat the oven to 350F and position a rack in the middle of the oven.
2. Line an 8-inch square baking pan with parchment paper and leave some of the parchment paper overhanging the edges of the pan. Spray with non-stick cooking spray.
3. In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, ground cinnamon, ground ginger, nutmeg and salt. Set aside.
4. To a large mixing bowl, whisk together the avocado oil and ¾ cup coconut sugar until well combined. Add the eggs and vanilla extract and whisk until fully incorporated.
5. Add the dry ingredients into the large mixing bowl with the wet ingredients and use a spatula or spoon to stir / mix together until combined - it will be a fairly thick batter.
6. Pour the batter into the prepared baking pan. Arrange the plum quarters in rows on top of the batter, about 4 rows of 6 plum pieces.
7. Next sprinkle the fresh blueberries over top of the batter / plums. Finally, mix together the final 1 tbsp coconut sugar with the ¼ cup finely chopped walnuts and sprinkle overtop of the entire cake.
8. Bake the cake until puffed and golden brown and a toothpick inserted into the center comes out clean, about 30-40 minutes. When done, let the cake cool fully in the baking pan before using the edges of parchment paper to gently lift the cake out of the pan and onto a cooling rack. *Note: the cake is delicate so be sure to be gentle when removing it from the pan*
9. Store the cake at room temperature wrapped or covered for up to 2 days. Or, for up to 3 days in the fridge.