When I was in high school there was a recipe for caramel apple upside down cake that I’d make and bring to every party.
That recipe used yellow boxed cake mix and lots of brown sugar — not exactly healthy!
This is my gluten and cane sugar free version of that old beloved cake. It’s just as moist and sweet and also wholesome.
⅓ cup coconut flour
⅓ cup blanched almond flour
¼ teaspoon sea salt
½ teaspoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
¼ cup pure maple syrup
¼ cup coconut milk, full fat
2 tablespoons coconut oil, melted
Preheat oven to 325 degrees F. Grease an 8×8 pan with coconut oil.
Caramel Topping: In a small bowl combine the melted coconut oil, coconut palm sugar and cinnamon. Pour into the prepared pan. Evenly sprinkle the chopped apples over the caramel.
In a medium bowl combine the coconut flour, almond flour, salt, baking powder, cinnamon and nutmeg.
In another medium bowl combine the eggs, vanilla, syrup, and coconut milk. Blend well.
Add the wet ingredients to the dry ones, and then slowly mix in the melted coconut oil.
Carefully spread the cake batter over the apples and caramel in the pan.
Bake for 35 minutes. Remove from oven and allow to cool for 15 minutes.
Loosen the edges of the cake with a knife. Invert the cake by placing a plate over the top of the pan and then flipping it over.
Slice, serve and enjoy!