Allergy-free Plum-Good Tea Cake Recipe

This absolutely delicious plum-good tea cake recipe is gluten free, wheat free, dairy free, egg free and seafood free.




8 to 10 large purple plums, quartered and pitted
40 grams date sugar
140 grams amaranth flour, sifted
85 grams tapioca-starch flour
1 tsp baking soda
1/2 tsp ground cinnamon (optional)
Grated rind of 1 lime (optional)
1/2 cup herb tea or warm water
1/3 cup honey
1/4 cup oil
2 tbsps lime juice



Herb or herbal teas can complement cakes very well.  Different types of tea can be used depending on your taste preference.  Some suggestions are apple cinnamon herb tea, lemon or red zinger tea or Constant Comment or Earl Gray tea



  1. Grease an 8" square baking dish with oil or cooking spray, place plums in the baking dish and sprinkle with date sugar.

  2. Combine the amaranth flour and tapioca-starch flour in a medium bowl and mix well.  Spoon 2 tablespoons of this mixture and sprinkle on the plums.  Toss the plums lightly so that they are coated with date sugar and flour mixture.

  3. In another bowl, place the remaining flour, baking soda, cinnamon and lime rind then combine well.  Set aside.

  4. Place water or herb tea and honey in a small bowl and whisk together until honey is dissolved.  Add oil and lime juice and mix thoroughly.  Pour into the flour mixture and stir quickly to blend.  Next pour over the plums.

  5. Preheat oven to 350F, put baking dish into the oven and bake for 30 minutes or until lightly brown and top springs back when touched.

  6. Remove from oven, let the cake cool then serve.  Serves 9.

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