UPSIDE DOWN SPICED PLUM CAKE

INGREDIENTS

180g (2 cups) gluten free oat flour

80g (1 cup) ground almonds

170g (1¼ cups) coconut sugar

1 tsp baking powder, sieved (gluten & aluminium free)  

1 tsp baking soda, sieved

2 tsp ground cinnamon

1½ tsp ground cardamom

1 tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

1 tsp vanilla extract

250ml (1 cup) almond milk

100g (1/2 cup) cooked apple / apple puree

Approximately 10 small plums, halved or sliced

1 tsp coconut oil, melted

METHOD

Pre-heat the oven to 180c.

Line the bottom of a 7-inch springform cake tin with baking paper. Add the melted coconut oil, spreading it around, and then sprinkle 1/4 of a cup (42g) of coconut sugar on top, spreading evenly.

Add the oat flour, almonds, remaining cup of coconut sugar, baking soda, baking powder and all the spices to a bowl, mixing well with a whisk. Set the bowl aside for now.

To a blender, add the almond milk, apple sauce and vanilla extract. Blend to form a smooth paste. Add this paste to the dry ingredients in the bowl and gently incorporate to form a thick batter. Pour the batter into the lined loaf tin and bake for 50 minutes to 1 hour. Pop a skewer in the centre and check that it comes out clean.  

Once the cake is ready, allow it to cool before loosening the springform tin. Then place a plate over the cake and invert swiftly so that the plums now sit on top. Serve with a dollop of coconut yoghurt and enjoy!