Strawberry Rhubarb Upside Down Cake (Dairy & Gluten-Free)
Ingredients
- Topping:
- Coconut oil - 3 tablespoons
- Rhubarb, trimmed & cut - 2 cups
- Strawberries, trimmed and sliced - 2 cups
- 2/3 cup sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoons PureLo Lo Han by Swanson, or 1/2 cup raw honey, or your favorite sweetener
- Ground cinnamon - 1/4 teaspoon
- Grated ginger root - 1 1/2 teaspoons
- Cake:
- Almond meal - 2 cups
- Baking soda - 1/2 teaspoon
- Unprocessed salt - 1/4 heaping teaspoon
- Ground nutmeg - 1/4 teaspoon
- Coconut butter - 1/2 cup if soft, 113 grams if hard. (If mixing by hand, soften in a warm oven)
- Large eggs, at room temperature - 4
- Lemon juice - 1 tablespoon
- Finely grated zest of 1 orange
- Orange juice, or fruit juice, or alt milk, or water - 1/4 cup
- Vanilla - 1 tablespoon
- Sweetener to taste same as above - 1/2 cup
- Apple cider vinegar - 2 teaspoons
Instructions
Topping:
- Preheat oven to 350°F. Get out a 9 x 13-inch pan, or a 10” round pan, a 10” skillet or springform pan. Line the pan with parchment paper that comes up the sides like handles. I fastened it with photo clips but that’s not required. Grease the paper generously with 3 tablespoons coconut oil.
- Toss the rhubarb, strawberries, sweetener, cinnamon, and ginger in a mixing bowl. Pour them into the prepared pan and spread flat.
Cake:
- In a food processor or mixing bowl, add almond meal, baking soda, salt, and nutmeg. Mix well. Add the coconut butter and mix to a thick paste.
- Add to the mixture eggs, lemon juice, orange zest, orange juice, vanilla, sweetener, and vinegar. Mix well. This begins the rising action. Process briefly and pour over the fruit in the pan. Spread flat.
- Bake 42 to 45 minutes, or until a wooden toothpick comes out clean. Cool in the pan 1/2 hour. This is delicious warm, however it slices more easily after chilling.
Recipe from: janeshealthykitchen.com
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