Plum Upside Down Cake
This Plum Chocolate Upside Down Cake is a delicious and unique way to enjoy ripe plums! This vegan upside-down cake is perfect on its own or served with ice cream for a simple summer dessert.
Servings 10 slices
Ingredients
- 3 tablespoons coconut oil melted
- ½ cup coconut sugar
- 6 ripe red plums cored and sliced
- 2 cups (196g) blanched almond flour
- ½ cup (42g) cacao powder
- ½ cup coconut sugar
- ⅓ cup (43g) coconut flour
- ¼ cup (32g) arrowroot flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsweetened dairy-free milk
- ¼ cup (50g) oil of choice like olive oil, avocado oil, vegetable oil, or melted butter
- ¼ cup (84g) pure maple syrup
- 2 flax eggs see Notes
- 1 ounce semisweet chocolate
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF.
- Melt the coconut oil in a 10-inch cast-iron skillet. Sprinkle with coconut sugar, and arrange the plum slices in your desired pattern.3 tablespoons coconut oil, ½ cup coconut sugar, 6 ripe red plums
- In a mixing bowl, combine the almond flour, cacao powder, coconut sugar, coconut flour, arrowroot flour, baking powder, baking soda, and salt.2 cups (196g) blanched almond flour, ½ cup (42g) cacao powder, ½ cup coconut sugar, ⅓ cup (43g) coconut flour, ¼ cup (32g) arrowroot flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a separate bowl, whisk together the milk, oil, maple syrup, flax eggs, melted semisweet chocolate, and vanilla extract.1 cup unsweetened dairy-free milk, ¼ cup (50g) oil of choice, ¼ cup (84g) pure maple syrup, 2 flax eggs, 1 ounce semisweet chocolate, 1 teaspoon vanilla extract
- Pour the liquid ingredients over the dry ingredients and whisk to combine.
- Pour into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean and the cake springs back when pressed lightly. Let cool for 30 minutes before flipping onto a plate, and enjoy!
- Store under a cake dome or in an airtight container at room temperature for 3 days, or in the refrigerator for a week.
Notes
For the flax egg: whisk together 2 tablespoons of flax meal with 5 tablespoons of water, let set for 10 minutes to gel.
