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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Nanci says
Hi…we are new to this way of eating /baking and Imam eager to try this recipe for my hubby. I have a couple dozen plums that need used, so I’m wondering if using a few more than specified would interfere with the consistency of the cake. Thank you for any help.
Mellissa Sevigny says
It will increase the carb count quite a bit which is the major concern if you’re trying to stay in ketosis. Otherwise a few more plums won’t hurt the cake.
Katie says
Love this cake! I made it with blueberries and some sliced almonds on top. Delicious! Cut it up and froze pieces for later. It’s just such a great year round recipe for whatever fruit you have in season. Thanks so much!
Lynn says
This is my first recipe rating – and I bake a lot. I baked this as written and used a dark glass cake pan. This cake turned out moist and delicate and totally fantastic! Brava!!
Sandra says
Tastes amazing! Can this be frozen? I have a lot of plums from my tree!
Sherry says
Just wanted to say this cake was amazing. I was tempted to have a regular cake for my birthday but with this cake, I am fully satisfied and don’t feel like I am missing out. I would make this even if I wasn’t keto. I used a little more than 3/4 c. coconut milk to use up a can in my fridge, some lemon zest,less vanilla more almond extract, blackberries instead of plums, added a little sukrin gold brown sugar and buttered the pan with ghee. Thank you for the recipe! It is a keeper!!
Jade says
Could I use regular milk instead of almond milk?
Mellissa Sevigny says
You could but the carbs would be much higher
Laura T says
You low-carb bloggers are amazing. Just when I think you can’t find any more recipes that I need to replace something that I used to eat in high carb land, you find another one to amaze me with. Growing up, I had a German neighbor who used to make what she called plum kuchen. It was the same type cake, and was deliciouos. I will be making this, especially if I can find some prune plums.
Mellissa Sevigny says
Awesome Laura, I hope that it will be even half as good as your neighbor’s authentic version! Let me know how it turns out!
Ruth says
i have a 50 year old recipie which has 1 egg 2cups flour 1c can i switch flour for almond flour 1 cup sugar for 1 cup swerve and still use 3 eggs or would the consistency change when i change flour and swwerve? thanks for any insight
Olivia says
I do not use xantham gum. Could anyone advise the best substitute please? Chia? Flax? Gelatine? And amounts if possible please!
Miriam says
Can I skip the coconut flour? What should I replace it with? Also, I chia seed gel. How much should I use to replace the xantham gum?
Thanks for the recipe: I have a basket of plums which need using up!