This keto friendly Vienna Plum Cake recipe is the best way I know of to use fresh summer plums in a show-stopping dessert that is also very easy to execute. This low carb and gluten free version of the classic can fit into many special diets, but is delicious enough for anyone to enjoy!
This Keto Vienna Plum Cake is rich and dense, but has a light, sweet flavor that keeps it from being overly heavy.
The plums themselves add a refreshing tang that balances out the sweetness – and their smooth, juicy center is a lovely counterpart to the rustic texture of the cake itself.
There are versions of the Vienna Plum Cake using cinnamon and lemon zest for flavor, but I went with a lot of vanilla and a hint of almond extract, which I think complemented the unique flavor of the plums perfectly.
Also I’m saving the cinnamon flavors for the low carb apple recipes I’ll be working with next week!
I used prune plums because they are small and easy to work with, but you can really use any smallish plum in this keto Vienna plum cake recipe.
If you go with a larger plum and they are too big to place on the cake in halves, you can slice them and arrange them in a nice circular pattern or just throw them on there haphazardly as it will complement the rustic nature of this cake.
Traditionally Viennese Plum Cake can be sprinkled with confectioners sugar after baking. I didn’t do it this time because I wanted the plums to show up well in the photos, but you can use Swerve confectioners if you want to dress up the top a little for company.
Either way it’s delicious and perfect with a cup of coffee in the morning – or let’s be honest, anytime!
Earlier this week I gave new meaning to the phrase “3 squares a day” when I ate a piece for breakfast, then lunch, then dinner because I was too busy running around to cook myself “real” food.
Not only was #cakeallday super fun, I was down 1.2 pounds in the morning. I might make the #ibihcakediet a thing now ha ha!
LET’S DO IT.
Vienna Plum Cake Recipe Notes:
To make this Vienna Plum Cake recipe Dairy Free, simply replace the butter with coconut oil or the butter replacement of your choice.
To make it fully Paleo, you can replace the sweetener with coconut palm sugar or the sweetener of your choice. If you use a liquid sweetener like honey or maple syrup, reduce it to 1/3 cup and add another Tablespoon of coconut flour to compensate for the extra moisture.
For the best results I recommend using a high quality blanched almond flour, preferably a super fine grind – if you use a course almond meal, it will still taste good but it will have a much heavier texture. I have used both Wellbee’s and Honeyville with excellent results – I buy in 3-5 lb bags to get the best price and store it in the fridge or freezer.
More Keto Cake Recipes
Apple Crumb Cake with Streusel
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Vienna Plum Cake – Low Carb and Gluten Free
- Total Time: 43 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Keto Vienna Plum Cake sweet and dense vanilla almond cake with tangy, juicy plums baked into the top. Low carb and gluten free
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar substitute (I used Swerve)
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- pinch of salt
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 3/4 cup unsweetened vanilla almond milk
- 4 small plums, pitted and halved (skin on)
Instructions
- Preheat the oven to 375 degrees (F)
- Cream the butter and sweetener together until smooth.
- Add the eggs one at a time, beating well after each.
- Add the vanilla and almond extract and beat until combined.
- Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a small bowl and mix well.
- Add the flour mixture to the butter/egg mixture and beat until fully incorporated.
- Add the almond milk and blend well.
- Spoon the batter into a well greased 8 x 12 pan (or equivalent) and spread evenly.
- Place the plum halves (or slices) evenly over the top.
- Bake on an upper rack of the oven at 375 degrees (F) for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cut the cake into 8 pieces. Serve warm or cold.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 8 minutes
- Cook Time: 35 minutes
- Category: keto cakes
- Method: baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1/8th cake
- Calories: 296
- Fat: 25g
- Carbohydrates: 6g net
- Protein: 9g
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Liz says
I can’t wait to make this. My mother in law is from Vienna and has made this cake many times. Her cake is a sponge cake and she used those little blue italian plums. Cut down the crease, remove pitt (she called them stones :) ….replace with a sugar cube, close and immerse in the batter. I won’t be making her recipe anytime soon but will make this one…thanks! I’m not rating until I make it but wanted to share that with you :)
Louisa says
Fresh out the oven tastes amazing!
I used gluten free flour instead of above and amaretto liqueur instead of almond extract!
But I’m doing it again that’s for sure thsnku x
Adriana says
Hi Melissa!
I cannot find xanthan gum anywhere…. :(
Can I use chia seeds, flax seeds or agar??
and how much?
This cake looks amazing!
Thank you
Jane McCoy Reding says
Amazon has xanthan gum
Jasmina says
I just made this cake, but with blueberries instead of plums. Delicious! I just have one question, what is the best way to store this cake?
Karen Gaines says
You are really just amazing with your creativity!
Mellissa Sevigny says
Awwwww thank you Karen!! :)
martinus says
I’m from Austria, and in my opinion by far the best version of this cake is when you replace the plums with apricots. Yumm.
Mellissa Sevigny says
I love apricots, I can only imagine it would be a delicious substitution!!
Vicky says
I love when low carb recipes include fruit. It’s a treat!
Mellissa Sevigny says
I agree Vicky! It’s worth a little splurge sometimes!!!
Pam Campbell says
I’m liking the #cakeallday diet! Probably much better than the #probablywonteateggsforayear diet that I’m seriously considering/thinking about doing. Love your site-always look forward to reading it.
Mellissa Sevigny says
Lol Pam, thanks! And while the egg fast works well it’s definitely no picnic – though some of the recipes on my plan are pretty popular! I could pretty much eat the snickerdoodle crepes the entire five days and be totally fine with it! Let me know if you decide to try it and how you do!
Lisa says
Melissa,
I LOVE all of your recipes and follow your blog daily…just wondering if there is a modification you can suggest on your latest post “Vienna Plum Cake” recipe. I do not like almond extract or anything that has a strong almond flavor. Is there something I can substitute or can I just leave this out without a major problem?
Thanks!
Mellissa Sevigny says
Hi Lisa! You can definitely leave out the almond extract and the vanilla flavor will carry the cake just fine! Enjoy! :)
emily says
Do you think this would work as a pineapple upside down cake? I have a pinepple and no plums!
Mellissa Sevigny says
I think it would be great Emily, let me know if you try it and how it comes out!!!