Seasonal Eats: Gluten-Free Strawberry Upside Down Cake

April 14, 2013

Strawberry upside cake is a gluten-free and vegan dessert.  A variety of gluten-free flours such as millet and flaxmeal are combined to substitute traditional wheat based all purpose flour.  The result is a cake with a soft crumb that can still hold up to the caramelized strawberries.  serve this cake with a garnish of fresh strawberries and vegan whipped cream.

Strawberry Upside Down Cake
Recipe Courtesy of Sweet Miscellany

 

Ingredients:

33g arrowroot
33g oat flour
34g millet flour
pinch of salt
1/2 tsp baking powder
1 tsp flaxmeal
1/2 tsp xanthan gum
100 g solid coconut oil, plus a bit more
100 g sucanat or raw cane sugar, plus a bit more
1/2 a vanilla bean, scraped
100 g unsweetened applesauce
handful of strawberries, sliced
(measurements in grams are by weight)

Directions:

Preheat your oven to 350 degrees. Take out a muffin tin and put about 1/8 tsp of coconut oil into 6 wells. Put the tin in the oven for a minute to melt the oil. Remove the pan and carefully tilt the pan around to coat the wells with oil. Set the pan down and sprinkle in a good pinch of sucanat or raw cane sugar into each well (about 1/2 tsp for each). Put a single layer of sliced strawberries on the bottom of each well on top of the sugar and oil. Make sure to cover the entire bottom, but don't make more than one layer as the cakes won't un-mold properly. Set the pan aside.

Whisk together the dry ingredients in a bowl until combined. In a separate bowl, or the bowl of a stand mixer, mix together the solid coconut oil, the sucanat, and contents of the vanilla bean until thick and creamy. Add the applesauce and mix until it is incorporated and the mixture is relatively smooth. Slowly start mixing in the dry ingredients a little at a time until they are fully incorporated. The batter should be thick and creamy. Divide the batter among the 6 wells, putting it on top of the strawberries. Smooth out the top of the batter, then place it in the oven. Bake the cakes for approximately 25 to 30 minutes until the tops are golden and a tester inserted into the middle comes out clean. Cool the cakes for at least 15 minutes before un-molding them. I found it easy to do this over my cutting board. Makes 6 cakes.

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