Gluten-Free Apricot Upside-Down Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 14 slices
Calories: 89 kcal
Ingredients
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor for greasing
- 2 Tbsp. coconut sugar
- 4 apricots sliced into ½-inch-thick rounds
- 1 Tbsp. lemon juice
- 1 pkg. Simple Mills Almond Flour Vanilla Cake Mix
- 1 apricot juiced
- 3 eggs
- 1 Tbsp. vanilla extract
- 1/3 cup water
- 3 Tbsp. Nutiva Refined Coconut Oil
- 2 Tbsp. sunflower butter
- 2 Tbsp. pistachios chopped, to serve
Instructions
-
Preheat oven to 325 degrees F. Grease bottom of round cake pan with buttery oil. Sprinkle coconut sugar over oil. Arrange apricot slices on bottom of pan.
-
In mixing bowl, whisk together eggs, coconut oil, sunflower butter, water, vanilla, apricot juice and lemon juice. Add baking mix; whisk until well blended.
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Into cake pan, pour batter over apricot slices. Bake 30-35 minutes.
-
Cool cake 15 minutes before turning upside down and removing pan. (Note: This helps to prevent crumbling.)
-
Serve sprinkled with chopped pistachios.
Recipe Notes
Order the ingredients you’ll need to make this cake!
Nutrition Facts
Gluten-Free Apricot Upside-Down Cake
Amount Per Serving
Calories 89
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 35mg12%
Sodium 19mg1%
Potassium 71mg2%
Carbohydrates 5g2%
Fiber 0.5g2%
Sugar 3g3%
Protein 2g4%
Vitamin A 302IU6%
Vitamin C 2mg2%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.