Gluten-Free Pluot Torte

Gluten-Free Pluot Torte - easy dairy-free dessert that's made in one bowl!

I need a support group for farmers’ market shopaholics like myself. We’ve talked about this before, but I have a huge problem with throwing down my Jackons and Washingtons on everything.

I can’t help myself.

I get all excited by the colors.

Gluten-Free Pluot Torte - easy dairy-free dessert that's made in one bowl!

But if it weren’t for my lack of self-restraint, this pluot torte never would have happened. Picture me last weekend, with 20 pounds of loot already in tow, digging through a box of discounted pink pluots. One thing led to another, and I walked away with 5 pounds of plump pink and purple. This is the type of thing that Mama Lin would do.

Speaking of the farmers’ market, I can’t believe that I made my last weekly grocery trip there on Saturday! I’m going to miss it SO much—the farmers . . . their food. I can’t tell you how lucky I am to be able to share the fruits of their labor on this tiny blog space of mine. Really, this torte is for them.

So grab a bunch of pluots before the season’s completely over and make this little treat!

Gluten-Free Pluot Torte - easy dairy-free dessert that's made in one bowl! healthynibblesandbits.comMASTER LISA’S MISTAKES (AKA COOKING NOTES)

  • How to cut the pluot: This sounds like a simple task, but it took me several tries before figuring out the best way to dislodge the pit from the pluot without creating a mushy mess. First, to peel or not to peel: it’s up to you. The pluots are so much easier to slice through if you leave the peel in tact. Just know that you’ll get a bit of tart flavor from the peel. Next, to release the pit, slice the pluot in half (starting and ending at the stem) and twist both sides, like you would an avocado. This should help release the pit. If the pit is stuck, use a paring knife and carve along the bottom of the pit.
  • Use a greased spatula: This batter is THICK and sticky. I used a greased rubber spatula to help spread the batter in the pan. This helped a lot.
  • Dairy-free version: If you want to make a dairy-free version of this torte, make sure you are using gluten-free flour that is also dairy-free! A lot of mixes actually include milk powder in it to help the baked goods brown better. Bob’s Red Mill’s 1 to 1 Gluten-Free Baking Flour is dairy free.

Gluten-Free Pluot Torte - easy dairy-free dessert that's made in one bowl!

Gluten-Free Pluot Torte

Serves 10 to 12.

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  • coconut oil or coconut oil spray for greasing
  • 1 cup gluten-free all-purpose flour
  • 1/4 cup (30g) almond flour
  • 1/4 cup light muscovado sugar (light brown sugar works also)
  • 3 TBS turbinado sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp salt
  • 1/4 tsp xanthum gum
  • 5 TBS coconut oil, melted
  • 1/4 cup (60g) unsweetened applesauce
  • 1 large egg + 1 yolk (preferably at room temperature)
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 2 to 3 medium pluots (any variety works; I used Dapple Dandy and Amigo pluots)
  • ice cream for serving (optional)


  1. Place rack in the middle. Preheat oven to 350 degrees F (175 degrees C). Trace the top rim of a 9-inch spring form pan on parchment paper. I find using a pencil works best. Cut out the circular shape. Lightly grease the bottom of the pan and lay the parchment paper on top. Grease the parchment paper and the sides of the pan (about 1 1/2 inches up the sides). Set pan aside.
  2. You can either peel the pluots or leave the peel in tact. Unpeeled pluots are much easier to work with. Pit pluots and slice them into 16 pieces. Set aside.
  3. Place gluten-free all-purpose flour, almond flour, sugars, baking powder, cinnamon (if using), salt, and xanthum gum in a food processor, and pulse for 5 times. Pour in coconut oil, and pulse 10 times, until the batter is the consistency of wet sand. You may need to scrape mixture down the sides of the bowl. Add the egg, yolk, vanilla extract, and almond extract, and mix the batter until ingredients are combined, about 5 to 10 seconds. The batter will be thick and sticky.
  4. Spread batter evenly on top of the greased pan. It helps to use a greased spatula for this.
  5. Arrange sliced pluots on top of the batter, however you like.
  6. Bake for about 45 to 50 minutes or until the edges are golden brown and a toothpick comes out clean.
  7. Let the cake cool in the pan for 30 minutes before serving. Have a slice with ice cream for some extra fun.
  8. Leave it covered in room temperature overnight. The pluots will release more flavor into the cake!
Recipe Type: gluten free, dessert, dairy free



Gluten-Free Pluot Torte - easy dairy-free dessert that's made in one bowl!


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39 thoughts on “Gluten-Free Pluot Torte

  1. Julia
    I have some serious self-restraint issues when it comes to buying up allll the farmer's market produce. It's just so fresh and vibrant, and all the recipe ideas run through my head while I peruse the tents. I'm loving this torte!! It looks healthy enough to enjoy as an afternoon snack, yet scrumptious enough for dessert as well...Just love me them pluots!
    1. Lisa Post author
      Yes! I have 10 million ideas going all at once when I'm browsing the produce, and I always catch myself staring intently at something for a few minutes. Those farmers must think I'm strange!
  2. Liz @ Floating Kitchen
    I absolutely love this! That beautiful colored pluot wheel is hypnotizing me! Ha ha! And I have the same problem at the farmers market. I always over buy. It's hard not to when everything is so gorgeous and you know the money is going to some really great local farms. I'm sure you'll find some awesome places to shop in your new home!
  3. Aida@TheCraftingFoodie
    Lisa, if you came back with loot like this from the farmer's market, then I'm one envious girl! These pluots are gorgeous, and this tore has a beautiful simplicity. I had no idea that so many GF mixes include milk powder. When I bake GF I make my own mix, but that's great to know if I ever pick up a pre-made GF mix!
    1. Lisa Post author
      Hi Alanna, it's good to meet you. You are beautiful. (Clearly, I have no clue what goes on in those kinds of meetings.) Thank you SO much for your kind words, my dear!
  4. Traci | Vanilla And Bean
    I'll join your support group, Lisa! No doubt, I often wonder how I will cook all the stuff I find at the market, but most of the time, I find a way! My eyes are bigger than my refrigerator for sure! And my freezer is stuffed to the hilt with pesto, and berries. Squash season is coming soon and I have no room for pureed' squash! No doubt I will miss the markets and CSA - but luckily the farmers on the Island have come together to bring us something called endless Summer when they pool all their harvests every other week and make them available at a central location! It's just fabulous! That'll go on until about early December... then, we wait till April for markets to start again. I totally miss all the fresh produce. This torte is gorgeous, Lisa! Packed with such tasty ingredients, I know this was delicious. Ice cream is a must! Thank you for this, my dear!
    1. Lisa Post author
      Wow, endless summer sounds amazing, and it's great that they go until December! I'm finding a lot of markets around Sacramento that are ending in September, so I'll have to try and find year-round ones! That said, I'm quite happy with the supermarkets around here, and there's a pretty good Safeway just a 5 minute walk away from me!
  5. Caroline
    Such a gorgeous torte! I love the colors! I've got a bunch of plums in the fridge right now…I may sub the pluots with them. It would be a yummy way to use them up!
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