Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, March 11, 2014

Blackberry Apple Upside Down Cake


Spring break is here!  And it actually feels like spring!  I'm so exited about being able to take a breather that over the weekend I took a nap.  I never slow down enough to take a nap.  Thus recharged, I've been knocking things off my list, one by one.  Spring break usually finds me cleaning out and organizing the garage, which sounds really boring, but it's very cathartic for me to get a grip on the clutter.  I have also made time to bake, which is creative catharsis.  Today's selection is Blackberry Apple Upside Down cake.  I love upside down cakes, they are simple enough for a weekday after dinner treat, or even a special breakfast treat.  This recipe originally comes from Cooking Light, modified to be gluten free and vegan, of course!


Blackberry Apple Upside Down Cake

Topping
2 tbsp. melted coconut oil
3 tbsp. packed brown sugar
1 pint fresh blackberries, rinsed and patted dry
1 apple, peeled, cored and chopped

Cake
1 1/4 cups All Purpose Flour Blend (sorghum or rice)
1 tbsp. flax meal
1 1/2 tsp. baking powder
1 tsp. xanthan gum
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
2/3 cup sugar
2 tbsp. melted coconut oil
1/4 cup applesauce
1 tbsp. lemon juice
1/2 tsp. lemon extract
1/2 cup coconut milk

Preheat oven to 350 degrees.  Line a 9 inch round cake pan with parchment paper.  Spread 2 tbsp. coconut oil over the parchement paper and sprinkle with the brown sugar.  Top with blackberries and chopped apples, set aside.

In a small bowl, sift together the flour through the cinnamon, set aside.

In a medium bowl, cream together the sugar and 2 tbsp. coconut oil.  Add the applesauce, lemon juice and lemon extract until well blended.  Add the coconut milk and stir to combine.  Add the flour mixture to the wet mixture and stir well.  Pour the batter over the blackberry topping, spreading to cover completely.

Bake the cake 35 - 40 minutes or until a toothpick inserted in the center comesout clean.  Cool cake in the pan 5 minutes.  Loosen the edges of the cake with a knife.  Place a plate upside down on top of the cake pan, then flip  and invert the cake onto the plate.  Lift off the cake pan and peel off the parchment paper from the top of the cake.  Let cool completely before slicing into wedges to serve.

2 comments:

Ina said...

Luv your upside down cake Erin...scrumptious!

Erin said...

Thanks Ina! I admit to having to exercise discipline over this cake!