Plum Upside Down Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An upside-down cake with plums on top and chocolate layers, made with almond and coconut flours. Rich and fruity, it's a unique summer dessert that works well on its own or with ice cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 tablespoons coconut oil (melted)
- ½ cup coconut sugar
- 6 ripe red plums (cored and sliced)
- 2 cups (196g) blanched almond flour
- ½ cup (42g) cacao powder
- ⅓ cup (43g) coconut flour
- ¼ cup (32g) arrowroot flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsweetened dairy-free milk
- ¼ cup (50g) oil of choice (like olive oil, avocado oil, vegetable oil, or melted butter)
- ¼ cup (84g) pure maple syrup
- 2 flax eggs (see Notes)
- 1 ounce semisweet chocolate
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 378mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 119mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.