A twist on the classic upside down cake with a carob or chocolate base and fall figs or plums on top.
1 ½ cups coconut sugar
1 ¾ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 cup carob or cocoa powder
1 teaspoon baking powder
2 teaspoon baking soda
2 teaspoons espresso powder
2 large eggs
1 cup unsweetened almond milk
1 cup strong coffee
2 teaspoons pure vanilla extract
½ cup olive oil
1/3 cup pure maple syrup
About 15 figs
6 medium or 10 small plums
Preheat oven to 350 degrees F or 325 degrees F convection. Oil 2 8 or 9 inch round cake pans and line the bottom with parchment. Divide the maple syrup between the two pans and then arrange the plums in one pan and the figs in the other. Or get crazy and combine them – this is your creation!
Make the cake batter. In a large bowl, whisk together the sugar, flour, carob, baking powder and soda, and espresso. Whisk in the eggs, followed by the milk, coffee, vanilla, and oil. Divide as evenly as possible between the pans and bake 40-50 minutes, until a toothpick inserted in the center of the cakes comes out clean. Cool cakes in pan 10 minutes, before loosening the sides and carefully inverting onto a serving platter of your choosing.
Cakes may be stored at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from My Baking Addiction
- Prep Time: 20 minutes
- Cook Time: 50 minutes