Having enjoyed a perfect end-of-summer weekend in New York, filled with ice lollies and reading my book in the sun and cocktails, this week seems determined to make sure that we know that it’s Autumn. My office is on the 35th floor and for the last couple of days, it’s been heavy grey cloud, as far as the eye can see.

As much as I enjoyed what looks to be the last warm weather of the year, I’m pretty ready for Autumn. I bought a pair of brown boots last week and I’m itching to get back into my cold weather uniform of skinny jeans and a giant cardigan. The last couple of months of the year always tend to be my favourite and, this year in particular, we’ve got a lot of fun weekends planned including a trip to Vienna for my boyfriend’s 30th in December which, I’m hoping, will be pretty magical (plus, Christmas markets!!)



This is the most autumn-y of autumn cakes – the plums cook down into puddles of sweet and sticky fruit and the ginger adds a kick of warmth that’s always welcome at this time of year. As so often with the kind of cakes that I like the eat best, it’s not too sweet and is sturdy enough to stand in for breakfast. And that is, after all, my main criteria for a successful cake.




plum, ginger and almond cake

Yield: An 8-inch cake

Serving Size: Serves 8

This is pretty much my ideal autumn cake - sweet juicy fruit, nutty buckwheat, crunchy flaked almonds and a good kick of ginger. If you want, you can stir through some chopped crystallised ginger for a mega-hit. I'm not sure what I didn't do that.


  • 150g (1 stick + 2 tablespoons) unsalted butter, softened
  • 90g (1/2 cup) brown sugar
  • 2 eggs, beaten
  • 75g (5/8 cup) buckwheat flour
  • 75 (3/4 cup) ground almonds
  • 1 1/2 teaspoons dried ginger (or cinnamon if you prefer)
  • 1/2 teaspoon bicarbonate of soda/baking soda
  • A pinch of salt
  • 6 or 7 plums, halved
  • Ground almonds, to scatter on top


  1. Preheat the oven to 180C/350F and well grease an 8-inch springform cake tin.
  2. Beat together the butter and sugar until light and creamy. Gradually add the egg, continuing to beat all the time to prevent curdling.
  3. Fold through the buckwheat flour, ground almonds, ginger and bicarbonate of soda.
  4. Pour the batter into the cake tin and decorate with the plums and flaked almonds.
  5. Bake for about 35 - 45 minutes until firm, risen and golden brown. Leave to cool in the tin for about 10 minutes before removing.


Vaguely adapted from this nectarine and blueberry cake.

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35 Responses to "plum, ginger and almond cake {gluten free}"
  1. Loving how few ingredients there are in this! I’m eating plums by the boxful these days. A cake is definitely in order!

  2. How gorgeous! Those plums are calling to me this time of year.

  3. Joyti says:

    1. Plum, ginger, almond? What a divine combination. And “puddles of sweet and sticky fruit” – whoa!

    2. It’s funny, about half of September and October (and half of May and June) are “San Francisco summer” – so I’m totally not even thinking of autumn yet. I wear cardigans and skinny jeans normally too but right now I’m thinking tank tops.

  4. What a gorgeous cake! I’m welcoming fall with open arms!

  5. Wow, this is everything I’m looking for in a cake at the moment. You read my mind! Can’t wait to try this recipe this weekend!

  6. todd wagner says:

    I love all the different textures happening here. Just what I look for in a dessert!

  7. Gorgeous cake! Just love the use of beautiful fresh fruit – perfect for autumn, spring, summer or winter I say!

  8. Utter autumn gorgeousness! I’ve got a plum and almond recipe scheduled for Monday – tis the season :-)

  9. Lindsey says:

    love this cake and all the lovely flavors going on here! Glad you could enjoy the last bits of summer here, in nyc! xo

  10. Medeja says:

    Yummy! Irresistible cake!

  11. I saw this on IG and fell in love (food & wine did too!) The buckwheat flour with the almonds and plums sound perfectly autumn to me. I’d eat this for breakfast any day of the week :)

  12. Alanna says:

    This cake sounds absolutely perfect. Buckwheat, almonds, plums, and ginger – what could be better? I’m jonesing for cooler weather, too. We’re having a heatwave in California right now that is putting the kibosh on all my winter squash cooking plans, not to mention my would-be skinny jeans/sweater ensemble.

  13. Katie says:

    Yes!! Boots on skinny jeans or tights and a bulky sweater is my autumn / winter uniform as well. Lately the weather here has been cold but not quite cold enough. I’m sure that will change very soon. Thanks for the recipe!

  14. Dom says:

    A beautiful cake. Those plums are so perfect.

  15. Jess says:

    I’ve always been really weary of ginger. I find it quite overpowering, but here you managed to make it sound delicious. I think I’m going to have to give it a go!

  16. This sounds like it’s got a beautiful collection of ingredients in – I especially love ginger in cakes. I’m just about to come back to the UK to live after being in Australia. I was sort of dreading going from a beautiful Aussie spring to a chilly UK autumn, but actually now you’ve made me feel better about it! :-)

  17. Jenny @ BAKE says:

    This cake looks fantastic, I love how large the chunks of fruit are, it looks really satisfying. I wish I could be more excited about Autumn, but I am clinging onto summer with every last ray of sunshine!

  18. Hello fall, hello fall cake! This looks divine, Kathryn. I’m so ready for fall too. All that coziness…yes, definitely ready.

    Wishing you a great October weekend,

    P.S. Vienna in December should be pretty magical!! Lucky girl (and boy).

  19. Elizabeth says:

    Plums! They’re the one food I haven’t had my fill of. I love this cake and can almost taste all the juicy, jammy plum goodness.

  20. Skye says:

    So many exciting Auyumn plans…and such a chic sounding ensemble for the upcoming wintery weather… Gorgeous loping cake too! xx

  21. I am also looking forward to Autumn, and I love this cake, looks like the perfect treat to have with a coffee on a rainy day.

  22. Culinasophia says:

    adore plums & there is not beating a plum cake – adding ginger is genius!

  23. Such a gorgeous looking cake!! Hope you have a great time in Vienna!

  24. Alison says:

    Have been following your blog for months now, and should have said this earlier: I love how you make gluten-free baking look so easy! Cheers.

  25. Tash says:

    Those ‘puddles of plum’ you describe sound totally divine. This cake is ridiculously beautiful! Definitely must pin <3

  26. Erika says:

    Ooh Vienna!!! My parents are headed there in about a week on a spontaneous little trip together thanks to my dad’s original business trip plans. I’m so jealous. But they so deserve it! I can’t wait to hear about your fun upcoming trip! Your bf is a lucky man.

    Also, breakfast cake. Also so into this. I love all of your almond-y/nutty/fruit-studded GF cakes that look 438953948x more delicious and wholesome than those fat cake slices I drool over in Starbucks’ pastry case. Like one of your readers said above, I love how you make GF baking look SO easy! <333

  27. You’ve used some of my favorite flavors and ingredients in this! This is one pretty plum cake.

  28. This looks great Kathryn! I love the addition of nutty buckwheat flour! Must taste awesome with the plum and ginger!

  29. Oh yum! I need this for my afternoon cup of tea. So decadent :)

  30. I’m so jealous of you for going to Vienna. I’ve been there once and I loved it! Please don’t miss to go to the “Museum of Natural History” in Vienna. It’s my favorite museum in the entire world!

  31. Joanne says:

    I always forget how delicious plums are at this time of year. Hopefully I can still scoop some up to make this lovely cake!

  32. Gayle says:

    Hi, this looks devine, and I’m keen to give it a go over the next few days. I would need to sub out the buckwheat flour though – would the ratio be the same if I used all almond flour? Or is there a substitution (GF) that you would recommend? Thanks so much!

    • kathryn says:

      Hi Gayle – apologies for the delay in replying. I wouldn’t use all almond flour as I think the cake would be pretty heavy. I would generally go with brown rice flour as a sub for the buckwheat flour. Hope that helps!

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