I’ve made a delicious paleo “upside down” cake for the last several years from a blog I loved, but the blog has since closed it’s doors… ugh! I never served mine upside down because I bake it in a regular baking dish rather than a springform pan, but you can certainly use your springform and give it a go! I’m improvising and putting this recipe here partially from memory. I’ll be making this later today, so hopeful for a yummy outcome!
- 4 eggs
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1 tblsp vanilla extract
- 2 1/2 cups almond flour (or meal)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Fresh or frozen fruit of choice
- Preheat oven 375° and grease a 8- or 9-inch pan with coconut oil. (Or springform pan if you want to serve it upside down!)
In a medium bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a large bowl, combine eggs, maple syrup, olive oil and vanilla.
Pour dry ingredients into the bowl of wet ingredients. Mix well.
Line the bottom of the pan with the fruit of choice making sure to cover the bottom of the pan completely.
Pour the batter over the top of the fruit, covering the fruit completely.
Bake 35-40 minutes at 375°. Poke the center of the cake with a toothpick to ensure that it is baked through. If not, then return to the oven for another 5 minutes or until baked through.
- Remove from the oven and let cool. Serve with coconut vanilla ice cream or coconut whipped cream. Enjoy!