Gluten-Free Tropical Upside Down Cake

A closeup of a Gluten-Free Tropical Upside-Down Cake on a black plate, with eggshells around it.
Servings
serves 24

As the name implies, an upside cake is baked in a pan like any other cake, but once it’s done the cake is turned upside for serving. We’re giving our gluten-free version of the upside-down cake a mouth-watering topping by adding diced pineapple and papaya soaked in tea and creamed together with coconut sugar and coconut oil. Truly delicious!

Ingredients
1 ¾ cups Coconut Sugar, Organic
1 1/3 cups Virgin Coconut Cooking Oil, Organic
1 cup Green Kick™ Tea, Organic
¼ cup Pineapple Rings
¼ cup Papaya Spears
2 ½ cups gluten-free flour
2 teaspoons baking powder
1 teaspoon cinnamon
4 eggs
1 ½ cups milk
1 cup Nuts About Berries™
Directions

Cake Topping:

  1. Lightly grease a 9 inch bundt pan.
  2. Place diced pineapple and papaya in hot brewed tea and set aside.
  3. In a bowl, cream together ¼ cup coconut sugar with 1/3 cup virgin coconut oil.
  4. Spread mixture evenly in the bottom of prepared pan.
  5. Strain diced pineapple and papaya and sprinkle into the bundt pan over the sugar mixture and set aside.

 

Cake:

  1. Preheat oven to 350 F (325 convection).
  2. Combine flour, baking powder, and cinnamon.
  3. In a large bowl, cream together remaining coconut oil and coconut sugar.
  4. Add eggs one at a time and mix until fully incorporated.
  5. While continuing to mix, pour in the milk.
  6. Combine with flour mixture until batter is formed.
  7. Gently fold in Nuts About Berries.
  8. Pour batter over topping in prepared bundt pan.
  9. Bake 25-30 minutes or until inserted toothpick comes out clean.
  10. Allow cake to cool 5 minutes, then invert cake onto a plate and serve.

Nutritional Information

Serving Size
1 Slice
Calories
260
Total Fat
15 g
Saturated Fat
13 g
Protein
3 g
Total Carbohydrate
29 g
Dietary Fiber
1 g
Cholesterol
35 mg
Iron
1 mg
Sodium
30 mg
Calcium
84 mg

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