First let me say that I’ve never been to Vienna for the traditional Viennese Plum Cake, but we hope to go sometime next year as we have friends in Slovakia (Hi Becky!) that we would like to visit soon!
They are only 45 minutes or so from Vienna, so when we do finally make it over there, I will be heading to a Viennese Coffeehouse posthaste to get my hands on a piece of the real deal Viennese Plum Cake!
Meanwhile, I’ve tried recipes for Vienna Plum Cake in the past, and this low carb and gluten free version that I’ve created is pretty close to what I’ve had.
And it’s amazing.
This 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 (also they were on sale so there is that) but you can really use any smallish plum in this 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.
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.
A low carb and gluten free Vienna Plum Cake recipe – sweet and dense vanilla almond cake with tangy, juicy plums baked into the top. Keto, Atkins and Paleo friendly!
- 1/2 cup butter, softened
- 1/2 cup granulated sugar substitute (I used Swerve)
- 3 eggs
- 1 Tbsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- pinch of salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 3/4 cup unsweetened vanilla almond milk
- 4 small plums, pitted and halved (skin on)
- 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.
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!
- Serving Size: 1/8th cake
- Calories: 296
- Fat: 25
- Carbohydrates: 6.5g net
- Protein: 9
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!