Clementine Upside Down Cake that’s accidentally vegan & gluten free
Recipe Inspired by Kelliesfoodtoglow.com (check out her recipe for the gram measurements)
- 7-8 Clementines, washed and dried, skin left on
- 1/3 cup grapeseed oil (or coconut oil, melted)
- 1 ripe banana, mashed with a fork
- ¾ cups coconut palm sugar
- 1 ½ cups almond meal
- ½ cup + 1 Tbsp polenta (finely ground)
- 3 eggs (or 3 vegan eggs: 3 Tbsp flax seed meal + 9 Tbsp water, mixed together and set aside for about 15 minutes to gel)
- ½ cup freshly squeezed Clementine juice (about 3 Clementines)
- 2 Tbsp freshly squeezed lemon juice (from ½ lemon)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp ground turmeric
- 1 Tbsp Clementine zest (about 2 Clementines)
Preheat oven to 350 degrees F. Line an 11×7-inch pan with baking parchment and spray with non-stick spray (or you can use a springform pan lined with parchment).
First, prepare the Clementines. Zest 2 of the Clementines and set aside (should yield about 1 tablespoon zest). Juice 3 of the Clementines and set aside (should yield ½ cup juice). Peel and slice the remaining Clementines into thin rounds. Arrange the prettiest slices in one layer at the bottom of your parchment-lined pan (remember that the side facing down is that side that will show). Set aside.
In a stand mixed with whisk attachment, add the oil, banana and sugar. Mix until well combined, about 3-4 minutes. Add almond meal, polenta, Clementine juice, lemon juice, baking powder, vanilla, turmeric and eggs (or vegan eggs) directly to sugar mixture. Mix well to combine. Stir in zest. Pour batter into prepared pan and bake until cake is set, about 25-30 minutes. Let rest 20 minutes before removing from pan. Place serving dish on bottom and flip over. Carefully lift the pan, letting the pan and peel away the parchment.
To catch the replay of my live scope, click here (or click on the image above).
Thanks for tuning in!