Cape Gooseberry & Vanilla Upside Down Cake

INGREDIENTS 210 ml gluten free flour {with xanthan gum} 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 80 ml agave nectar 60 ml apple sauce 50 ml coconut oil seeds of 1 vanilla pod 60 ml warm water 5 ml lemon juice 200 g fresh cape gooseberries

Preheat oven to 160 degrees Celcius

Grease a 22cm cake pan and line with gooseberries cut side down

Sift dry ingredients together

Add agave, coconut oil, apple sauce and vanilla seeds. Mix well with metal spoon.

Combine water and lemon juice. Add to batter and mix until completely combined.

Gently add batter to pan and cover gooseberries completely Bake for 30 minutes

Allow cake to cool completely in pan. Gently turn cake onto serving plate.

Decorate with fresh gooseberries and dusting of icing sugar

#stellersweets #stellerfood #vegan #glutenfree #100daysofveganbaking #the100dayproject

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