Gf Moist Plum, Walnut & Olive Oil Upside-Down Cake

My husband has celiac disease, which means dessert in our house has to clear a higher bar than “fine for gluten-free.” I don’t want to hand him a slice of something that tastes like an apology. I want it to be THE thing everyone at the table reaches for first, gluten or not & this cake actually gets there. Like, properly gets there….moist, fruity, warm. The cake people go back for seconds one.

Buckwheat, oat, and almond flour with ground walnuts holding everything together. The batter comes out so smooth!! and fluffy. (not the dense, gritty thing gluten-free baking can slide into if you’re not careful. )

If celiac disease is the reason you’re baking this: make sure the oat flour is certified gluten-free. Regular oats are almost always cross-contaminated with wheat during growing or processing, and “gluten-free” only holds if every ingredient actually is.

24 cm / 9.5-inch cake, About 12 slices