This cake was the result of a slow Sunday at home. I felt like baking something to accompany the afternoon coffee. Shredded coconut was sitting in my kitchen pantry for a while and had to be processed before losing its great flavor. Moreover, I had some very ripe plumbs which had to be eaten soon. Therefore I miked together some basic cake ingredients I did not have to go buy first and tadaa… a really delicious cake was the result of my need for baking. I used plumbs but you can use any fruit that is suitable for baking. I recommend to use some seasonal fruit, now I would try to make this cake with Apples or quinces.
And here is how its done:
COCONUT UPSIDE DOWN CAKE WITH SEASONAL FRUIT (Vegan)
Ingredients
- 5 plumbs cut into 4 pieces and tossed into some Mascobado or Jcutinga sugar
- 2 tbsp flax seeds grinded
- 6 tbsp boiling water
- 100 ml coconut oil melted
- 100 gr Muscobado or Jacutinga sugar
- 180 gr shredded coconut
- 100 ml oat milk
- 100 gr spelt flour or any kind of white/semi white flour sifted
- 1 tsp baking powder sifted with flour
- 1 pinch salt
- some coconut oil and sugar to prepare the baking tin
Instructions
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1. Line the baking thin with the parchment paper and oil the tin with some coconut oil. Then add some sugar to the oiled tin and move it around so it sticks to the bottom and the sides of the baking tin.
2. Preheat the oven to 220°C.
3. Add the flax seeds to the small bowl and cover with the boiling water (this is a substitute for eggs as the flax becomes slimy when combined with hot water and therefore acts as a binder). Let it sit for 5 minutes before adding it to the cake batter.
4. Wash and cut your fruit and cover the bottom of the baking tin with it.
5. In the large bowl combine the oil and sugar and whisk well.
6. all other ingredients – but the flour and baking powder mixture – can now be added one by one to the oil-sugar mixture and mixed well.
7. Finally, the flour-baking powder mixture can be added. Make sure to mix it in just until well incorporated but not longer.
As a side note, the batter is more on the dry side.
8. Pour the batter into the baking tin. With your hands try to spread it out evenly and press it a little
9. Bake the cake for 25 – 30 Minutes at 220°C.
This cake tastes best when still a little warm. You can serve it with some coconut whipped cream or just regular whipped cream if you do not care to keep the recipe vegan.
If you are a coconut lover, you should definitely try this recipe, I’m pretty positive you will love it!