Caramel Apple Upside Down Cake
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This Carmel Apple Upside Down Cake is moist and delicious, all without refined sugars or grains.
Caramel Topping:
• 1/4 cup coconut oil, melted
• 1/4 cup coconut crystals
• 1/2 teaspoon ground cinnamon
• 2 organic apples, thinly sliced and chopped
Apple Cake:
• 1/3 cup coconut flour
• 1/3 cup blanched almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 organic eggs
• 2 teaspoons vanilla extract
• 1/4 cup pure maple syrup, grade B
• 1/4 cup organic, full fat coconut milk
• 2 Tablespoons coconut oil, melted
1. Preheat oven to 325 degrees F. Grease an 8×8 pan with coconut oil.
2. Caramel Topping: In a small bowl combine the melted coconut oil, coconut crystals and cinnamon. Pour into the prepared pan. Evenly sprinkle the chopped apples over the caramel.
3. In a medium bowl combine the coconut flour, almond flour, salt, baking powder, cinnamon and nutmeg.
4. In another medium bowl combine the eggs, vanilla, syrup, and coconut milk. Blend well.
5. Add the wet ingredients to the dry ones, and then slowly mix in the melted coconut oil.
6. Carefully spread the cake batter over the apples and caramel in the pan.
7. Bake for 35 minutes. Remove from oven and allow to cool for 15 minutes.
8. Loosen the edges of the cake with a knife. Invert the cake by placing a plate over the top of the pan and then flipping it over.
9. Slice, serve and enjoy!
20 Servings
Nutritional Analysis: 105 calories, 7g fat, 44mg sodium, 7g carbohydrate, 1g fiber, and 3g protein

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