Gluten Free & Dairy Free Plum Strawberry Cake
At the height of summer, when berries and stone fruit are at their peak, baking is one of the best ways to concentrate fruit flavor and use up any berries whose glory might be fading. This...
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Ingredients
- 1/4 cup unrefined cane sugar, plus 1 tablespoon to sprinkle over the cake
- 1/2 cup pure maple sugar OR coconut sugar
- 4 large eggs
- 1/2 cup coconut butter, warmed and stirred (it should be liquid not solid)
- 1/2 cup good quality (but not too strong) extra virgin olive oil
- 1 cup chickpea flour
- 3/4 cup super-fine almond flour
- 1/4 cup stoneground medium grind cornmeal
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1 organic orange, zest only
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon vegetable oil to grease the pan
- 1 1/2 cup hulled strawberries, sliced in halves or quarters, depending on size (blueberries are a good substitute)
- 1 1/2-2 large plums or pluots, sliced into 1/4-inch thick crescents
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