Go Back

Almond Poppy Seed Cake with Plums (Gluten Free, Sugar Free)

This is a delicous fluffy and juicy almond poppy seed cake with plums
Course Baking, Cake, Dessert, Healthy Snack, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Oil Free, Refined-Sugar-Free, Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes


  • 4 Eggs (Flax eggs might work as well)
  • 3/4 dl Unsweetened plant based milk (I used almond)
  • 1/2 dl Fiber syrup (or any other liquid sweetener)
  • 5 drops Vanilla Stevia drops (or 1 tsp vanilla extract)
  • 2 dl Granulated sugar free sweetener
  • 1 tsp Apple cider vinegar
  • 1/2-1 Lemon (depending on how strong lemon flavor you prefer) zest
  • 5 dl Almond flour
  • 4 tbsp Tapioca flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3-4 tbsp Poppy seeds
  • 1 tsp Salt
  • 7-8 Plums pitted and cut into wedges
  • 2 tbsp Slivered almonds


  • Preheat the oven to 175 degrees Celsius. Line or grease a spring form.
  • Combine almond flour, tapioca flour, salt, baking powder, baking soda and poppy seeds in a bowl.
  • Whisk eggs together with granulated sweetener until slightly fluffy in a bowl.
  • Add milk, stevia drops, liquid sweetener, apple cider vinegar and lemon zest to the mixture and whisk to combine.
  • Add the dry ingredients to the bowl and blend until incorporated and smooth.
  • Pour the batter into the lined spring form.
  • Arrange plums on top in circles.
  • Sprinkle slivered almonds on top.
  • Bake in the middle of the oven for 25-30 minutes. Check using a toothpick if it comes out clean.
  • Let the cake cool before cutting and serving.