Plum Kuchen

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Plum Kuchen


Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


Serve this dairy-free treat warm with a scoop of coconut sorbet. Cut in 2-inch squares and wrap in plastic wrap for a special lunchbox treat!


5 tablespoons
coconut oil
1/3 cup
almond milk
1/2 cup
1 cup
flour, all-purpose
1 teaspoon
baking powder
1/2 teaspoon
1 teaspoon
cinnamon, ground
1/4 teaspoon
allspice, ground
2 tablespoons
lemon zest
2 cups
plum (pitted and sliced fresh)
1 cup
almonds (ground)
2 tablespoons


Heat oven to 375 degrees F. Spray a 9" round cake pan with cooking spray.

In a small saucepan, heat 3 Tbsp coconut oil over low heat until it is just melted, and allow it to cool a bit. In a large mixing bowl beat together the eggs, almond milk and melted coconut oil. In a separate bowl, sift together the sugar, flour, baking powder, salt and spices; then gradually add the sifted dry ingredients to the egg mixture and continue beating until fully incorporated. Fold in the lemon zest and pour the cake batter into the prepared baking pan.

Prepare the topping by mixing together the ground almonds, honey and 2 Tbsp coconut oil; it should resemble a coarse streusel. Lay the sliced plums on top of the cake batter, and top with the almond streusel. Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.


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