clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
a dairy and gluten free recipe for plumcot upside down cakes with coconut whip-easy - fall desserts - baking

Plumcot Upside Down Cakes

  • Author: Posh Little Designs
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Baking
  • Method: Cake
  • Cuisine: Dessert
  • Diet: Gluten Free


Lightly sweetened vanilla and ginger cakes, with fresh plumcots sliced and baked into the batter. Dusted with confectioners sugar and topped with a dollop of coconut whip! Dairy & Gluten Free




2 plumcots halved and then sliced thinly

1 cups gluten free flour + 1/2 cup almond flour blend

2 eggs

3/4 cups sugar

1/2 cup vegan butter

1/2 cup alternative milk (I use almond) + 2 tbsp lemon juice squeezed into the milk (alternative buttermilk)

1 1/2 tsp baking powder

1 tsp ground ginger

1/4 tsp salt

Seeds from half vanilla bean

Coconut whip and confectioners sugar for garnish.


  • Preheat oven to 350.
  • Start by greasing the muffin tin cavities well for easy removal of the cakes from the pan.
  • Slice around the pit of the plumcot and cut the fruit into thin slices.
  • Layer the bottom of each well greased muffin cavity with the slices of fruit, fitting them snugly into the bottom of the pan.
  • Mix together flour, baking powder, ginger and salt in a bowl and set aside.
  • In the bowl of a stand mixer, mix vegan butter and sugar until fluffy.
  • Beat in eggs and seeds of vanilla bean until combined.
  • With mixer on medium, pour 1/3 dry ingredients into the egg butter and sugar mixture. Then add 1/3 of the alternative milk. Continue to alternate dry ingredients and liquid until it’s completely mixed into the batter.
  • Pour the finished batter into the muffin tins, over the tops of the sliced fruit. Fill the muffin cavities about 2/3 of the way full, spreading the batter evenly.
  • Bake in the oven, for 10 – 12 minutes until a toothpick comes out clean.
  • Allow to cool for roughly 10 minutes.
  • Flip the muffin tin over onto a cooling rack. The cakes should release from the cavities with the warm fruit baked into each one. 
  • Dust with confectioners sugar and top with coconut whip for serving, or store in a airtight container for up to 2 days.

Keywords: plumcots, plums, upside down cake, cake recipes, gluten free cakes, fall baking, dairy free cake recipes, autumn desserts, easy baking