Grain Free Upside Down Summer Berry Cake

Nursing a newborn has me craving baked goods constantly. Here is what I am making today.

Ingredients

1/4 cup coconut oil, melted (I use organic, unrefined, extra virgin coconut oil from GloryBee Foods)
2 Tbsp grade B maple syrup (grade B has higher mineral content and more flavor than grade A)
2 cups frozen summer berries, thawed (or fresh works too)
1 cup almond flour
1/2 cup coconut milk
1/4 cup coconut flour (I buy it from Tropical Traditions)
1/4 cup raw local honey
2 large farm fresh eggs
1 tbsp cinnamon or pumpkin pie spice
1 tsp almond extract
1/2 tsp baking soda
1/2 tsp baking powder
pinch of sea salt

Directions

  1. Preheat your oven to 375F.
  2. Pour your melted coconut oil and maple syrup in your cake pan.
  3. Add all the berries to the pan so they cover the bottom of the pan.
  4. Place this is the preheating oven for about 5 minutes.
  5. While your oven is preheating, combine all remaining ingredients in your mixing bowl and mix well using your hand mixer or by hand.
  6. Take your cake pan out of the oven and then evenly distribute it throughout the cake pan, on top of the raspberries.
  7. Once your oven is preheated, place your pan in and bake for about 20 minutes or until your cake passes the toothpick test.
  8. Remove from the oven and let cool a bit.
  9. Once cooled down a little, place a plate on top of the pan and then flip it over putting the berries on top.
  10. Serve warm with a scoop of ice cream.

Enjoy!

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