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Plum Hazelnut Yogurt Cake - gluten free

Plum Hazelnut Yogurt Cake - gluten free

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The amount of butter and sugar in the bottom is minimal. I like it that way, but you can double or triple it and make a richer cake.


  • Yield: 8 servings


  • 1 Tbs butter
  • 2 Tbs light brown sugar
  • 10 plums
  • 2/3 cup natural yogurt
  • 1/2 cup packed Light brown sugar
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 3 eggs
  • Zest of 1/2 orange
  • 1/2 teaspoon vanilla extract
  • 1/2 cup quinoa flour
  • 1/2 cup brown rice flour
  • 1/2 cup hazelnut flour
  • 1 Tbs cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt


  1. Preheat oven to 350ºF /180ºC.
  2. Spray or butter sides of a 9-inch round or square pan with removable bottom.
  3. Melt butter and spread over bottom of pan. Sprinkle sugar over and arrange half plums over it.
  4. In a large bowl mix yogurt, brown sugar, olive oil and honey.
  5. Add eggs, one at a time, and beat well after each addition. Add orange zest and vanilla.
  6. Add dry ingredients all at once and mix everything, without over beating.
  7. Pour into pan and bake for 40 minutes or until a tester comes out clean.
  8. Cool in wire rack for 10 minutes and carefully unmold onto serving plate. Arrange any plums that might be stuck to the bottom of the pan.
  9. It keeps for 2 days at room tº.