Gluten-Free Plum Torte (The Famous NYT Recipe, Made Gluten-Free)

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This might be the most famous cake recipe of all time, and today I made it gluten-free. It’s buttery, just sweet enough, crackly on top, and the plums sink into the cake and turn jammy and tart. Hands down, it’s one of the best things I’ve ever baked. Nobody would ever guess it’s gluten-free.

The original is Marian Burros’s Original Plum Torte from The New York Times, one of the most requested recipes the paper ever published. Readers asked for it every September for years. My gluten-free version barely changes a thing, and that’s the beauty of it.

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My Gluten-Free Changes

• Caputo Fioreglut flour, same amount. A straight cup-for-cup swap. No extra starches, no xanthan to add.
• A 30-minute rest. The batter sits at room temperature so the gluten-free flour fully hydrates. That’s what keeps the crumb tender instead of sandy. Use the time to cut the plums and whip the cream.
• Kerrygold butter, and plenty of it on the pan. Butter the springform generously so the edges turn golden and release clean.
• The full cup of sugar (the original 1983 amount) and a generous pinch of kosher salt to make the butter and fruit taste like more.
• 17 minutes less in the oven. About 43 minutes instead of an hour, then a 40-minute cool in the pan. Gluten-free cakes dry out fast, and this keeps it moist and custardy around the plums.

Tips for the Best Plum Torte

• Use small purple Italian (prune) plums. They hold their shape and get beautifully jammy. They’re in season late summer into fall.
• Pack the plum halves in snugly, skin side up. They’ll sink as it bakes.
• Tart plums? Add a little more sugar on top. Very sweet plums? Go lighter.
• Try it with other fruit: apricots, peaches, apples or berries all work beautifully. I’ll be sharing my favorites.
• It freezes well. Cool completely, double-wrap in foil, then a freezer bag. Warm slices at 300°F before serving.

Is This Plum Torte Gluten-Free?

Yes, made with a certified gluten-free flour like Caputo Fioreglut. Plums, butter, sugar, eggs, baking powder and cinnamon are naturally gluten-free. Always check labels if you’re baking for someone with celiac disease.

Love fall baking? Try my gluten-free cakes and grab my 5 free gluten-free recipes. Tag @unbelievablygf when you make it.

What I Used

• Caputo Fioreglut gluten-free flour: my go-to cup-for-cup flour
• Kerrygold butter: rich, golden and worth it here
• 9-inch white speckled springform pan: like the one in my photos
• Diamond Crystal kosher salt
• ground cinnamon
• citrus squeezer for the lemon juice
• stainless steel mixing bowls and a silicone spatula
• pressed glass dessert plates for serving

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