Upside Down Plum Cake

This scrumptious moist cake is made with fresh in season plums, maple syrup for sweetness and the essence of cinnamon. It is truly one of everyone’s favourite in the summer time, and it is dairy-free, gluten-free and has an egg-free option

Makes one eight-inch round cake and serves six

Ingredients

1 lb. ripe organic plums, pitted and sliced in half
1 tbsp. pure maple syrup
1 tsp. organic GF cinnamon
¾ cup GF brown rice flour
½ cup GF quinoa flakes
½ cup almond meal (almond flour)
1 tbsp. aluminum free baking powder
¼ tsp. sea salt
1 free-range egg or egg substitute (room temperature)
1-cup coconut milk (room temperature)
¼ cup coconut oil (room temperature)
¼ cup demerara sugar or equivalent
1 tsp. pure vanilla

Instructions

Preheat oven to 325 F and line an 8-inch spring form cake pan with a circle of parchment paper
Place plums, maple syrup and cinnamon in a bowl and gently toss until plums are well coated
Mix brown rice flour, quinoa flakes, almond meal, baking powder and sea salt in a large bowl
Whisk together egg, coconut milk, coconut oil, demerara and vanilla and add to dry ingredients, then stir until all ingredients are combined
Place plums cut size down on the bottom of the cake pan and pour the batter on top. Bake for 1 hour, and then cool completely. With a knife loosen the sides of the cake and place a plate on top, flip the cake and remove the parchment paper. Enjoy


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