| OWL Venice

Almond Flour Plum Cake

Total TIme: 1 hour 20 minutes | Servings: 8

with seasonal red plums, almond flour, coconut sugar and topped with honied coconut yogurt & a dusting of matcha powder and bee pollen

Almond Flour Plum Cake with Matcha Powder


  • 1 cup cassava flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup coconut sugar + ¼ cup for dusting cake
  • ½ cup coconut milk
  • 2 eggs
  • ½ cup ghee + 1 tbsp for glazing
  • 1 tsp vanilla extract
  • 4 plums (red and yellow) pitted + sliced thinly 
  • 2 cups coconut yogurt *for serving*
  • ⅓ cup honey
  • 1 tbsp matcha powder
  • 1 tbsp bee pollen


  1. Preheat the oven to 350°F. Line a cake pan with parchment paper or with melted ghee (or oil).
  2. In a large mixing bowl beat the ghee and coconut sugar together until fluffy-ish. Crack the eggs into the bowl with the vanilla extract and coconut milk. Whisk together until combined.
  3. Add in the dry ingredients; flour, baking powder, baking soda, sea salt. Fold in the dry ingredients.
  4. Pour your batter in the cake pan and place the plums on top in a fanned out pattern. Brush the 1 tbsp of melted ghee onto the plums.
  5. Bake for 40 minutes and remove from the oven. Let cool and sprinkle on the coconut sugar.
  6. Mix together the coconut yogurt and honey. Serve a dollop on top of each slice of cake with a sprinkle of matcha and bee pollen.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.