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Plumcake with corn flour: finally a different recipe than usual (and gluten-free)

Plumcake with corn flour

How to prepare plum cake with corn flour: the ingredients and the recipe for a delicious gluten-free dessert for breakfast or a snack!

Corn flour is generally used for savory preparations – such as polenta – but it is also possible to use it in the dough of soft cakes such as this plum cake with corn flour. The corn cake we are preparing today is suitable for those who are gluten intolerant and for celiacs, but also for those who simply want to try a different cake than usual.

Let's see all the preparation steps right away!

Plumcake with corn flour
Plumcake with corn flour

Preparation of sweet plum cake with corn flour

  1. First, melt the butter in a saucepan over a bain-marie, then turn off the heat and let it cool. Shell the eggs in a bowl, add the sugar and beat them to obtain a light and frothy mixture .
  2. Add the melted butter and milk, continuing to mix.
  3. At this point, add the yeast and flour and after mixing everything together, pour the mixture into a buttered and floured mould.
  4. Level well and bake in a preheated oven at 180°C for 50/60 minutes.
  5. Before removing from the oven , check the cooking by doing the classic toothpick test; if it comes out dry, the plumcake is ready to be taken out of the oven.
  6. Leave to cool completely before removing the mold and cutting into slices.

The dessert prepared following this recipe can be stored under a glass bell jar for 3-4 days .

For an even more delicious version, we recommend the plum cake with corn flour and chocolate chips: to prepare it, just add a couple of spoonfuls of chocolate chips to the dough !

Alternatively, you can try the yogurt and blueberry plum cake .


We recommend storing the corn flour cake in a cool, dry place for a maximum of 2 days , preferably under a special cake container.

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