Plum Upside Down Cake

Ingredients

• 3 tablespoons coconut oil (melted)
• 1/2 cup coconut sugar
• 6 ripe red plums (cored and sliced)
• 2 cups (196g) blanched almond flour
• 1/2 cup (42g) cacao powder
• 1/2 cup coconut sugar
• 1/3 cup (43g) coconut flour
• 1/4 cup (32g) arrowroot flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsweetened dairy-free milk
• 1/4 cup (50g) oil of choice (like olive oil, avocado oil, vegetable oil, or melted butter)
• 1/4 cup (84g) pure maple syrup
• 2 flax eggs (see Notes)
• 1 ounce semisweet chocolate
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   Melt the coconut oil in a 10-inch cast-iron skillet. Sprinkle with coconut sugar, and arrange the plum slices in your desired pattern.

3. 3

   In a mixing bowl, combine the almond flour, cacao powder, coconut sugar, coconut flour, arrowroot flour, baking powder, baking soda, and salt.

4. 4

   In a separate bowl, whisk together the milk, oil, maple syrup, flax eggs, melted semisweet chocolate, and vanilla extract.

5. 5

   Pour the liquid ingredients over the dry ingredients and whisk to combine.

6. 6

   Pour into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean and the cake springs back when pressed lightly. Let cool for 30 minutes before flipping onto a plate, and enjoy!

7. 7

   Store under a cake dome or in an airtight container at room temperature for 3 days, or in the refrigerator for a week.