First thing first, I rinse plums. Cut each plum in half by running your knife through the fruit, all the way around the pit, and separate the fruit into two halves. One side will contain the pit and one side will not. Pop the pit out and discard it. Cut each half of the plum in half (or into two wedges if the plum is too big), and then dice all the plum wedges. Place the plums into a large bowl. Repeat the same steps with the remaining plums.

Sprinkle cubed plums with gluten-free flour, toss to coat, and set aside.

Preheat the oven to 350 F (180 C). Grease a 9-inch round springform pan with butter or coconut oil.

Sift gluten-free and almond flour into a medium glass bowl, then add the rest of the dry ingredients: baking powder, baking soda, xanthan gum, and sea salt. Stir all the ingredients together using a hand whisk until combined. Set aside until ready for use.

Next, beat the sugar and eggs on high, until foamy and pale in color (about 5 minutes or so). Reduce the mixing speed to low. Add vanilla extract, melted and cooled coconut oil, and continue mixing for another minute.

Remove the bowl from the mixer attachment and add flour mixture in three separate additions, gently folding in the flour after each addition so you don't deflate too many air pockets in the batter needed for a fluffy turnout.

Finally, add ¾ of the diced and coated with flour plums prepared earlier and gently fold them into the batter.

Transfer the batter into the greased round pan prepared earlier and sprinkle the rest ¼ remaining plums over the top of the batter.

Bake the cake in a preheated oven for 35 minutes, or until an inserted toothpick comes out clean.

Once baked, remove from the oven and let the cake cool in the baking pan for 5 minutes before transferring it onto a cooling rack.

Once the cake has cooled to warm, sprinkle the top of the cake with organic powdered sugar. Slice and enjoy!