Plum and Blackberry Slice




Loaf pan 4˝"x 9 ½" - slice into 6-8 rectangles



Loaf pan 4˝"x 9 ½" - slice into 6-8 rectangles

A gluten-free summer cake prepared in a loaf pan. Feel free to top with whatever stone fruits are in season.

Print Recipe


  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.
  2. Whisk all the dry ingredients together in a medium bowl. Set aside.
  3. In another medium bowl, mash the banana, and then add the egg, vanilla, milk, apple cider vinegar, and maple syrup. Whisk well.
  4. Add the melted butter or oil and whisk to combine.
  5. Fold the wet ingredients into the dry ingredients, just until combined. Pour into prepared loaf pan. Top with plum slices and blackberries. Sprinkle with slivered almonds.
  6. Bake 45-50 minutes, until golden and cooked through.
  7. Cool in the pan for 10 minutes and then remove and cool on a rack. Slice into 6-8 rectangles or triangles.
A gluten-free bread topped with seasonal fruit.


Dry Ingredients

  • ½ cup Maskal Teff® ivory flour
  • ¼ cup almond flour
  • ⅓ cup gluten-free baking flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • Pinch of salt

Wet Ingredients

  • 1 ripe banana
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¾ cup coconut milk (or other plant milk)
  • 2 teaspoons apple cider vinegar
  • ¼ cup maple syrup
  • ¼ butter or coconut oil, melted


  • 2 plums, cut into 12 slices each
  • 6 blackberries (or berry of choice)
  • 1 tablespoon slivered almonds

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