Strawberry Upside Down Cakes with Vanilla Bean
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 13.69
- Health score: 0.00
- Weight Watcher points: 14.00
Summary
Strawberry Upside Down Cakes with Vanilla Bean might be a good recipe to expand your dessert collection. This recipe serves 6 and costs $1.0 per serving. One serving contains 282 calories, 2g of protein, and 18g of fat. This recipe is liked by 1 foodies and cooks. If you have salt, solid coconut oil, xanthan gum, and a few other ingredients on hand, you can make it. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. Users who liked this recipe also liked Mini Vanilla Bean Strawberry Layer Cakes, Pear Vanillan Upside Down Cakes, and Vanilla Bean Pound Cakes.
Ingredients
arrowroot33 g- baking powder0.5 tsp
cane sugar100 g
solid coconut oil100 g
flaxmeal1 tsp
millet flour34 g
oat flour33 g
salt0.125 teaspoon
strawberries0.5 cup
applesauce100 g
a vanilla bean0.5- xanthan gum0.5 tsp
Instructions
Step 1
Preheat your oven to 350 degrees. Take out a muffin tin and put about 1/8 tsp of coconut oil into 6 wells.
Step 2
Put the tin in the oven for a minute to melt the oil.
Step 3
Remove the pan and carefully tilt the pan around to coat the wells with oil. Set the pan down and sprinkle in a good pinch of sucanat or raw cane sugar into each well (about 1/2 tsp for each). Put a single layer of sliced strawberries on the bottom of each well on top of the sugar and oil. Make sure to cover the entire bottom, but don't make more than one layer as the cakes won't un-mold properly. Set the pan aside.
Step 4
Whisk together the dry ingredients in a bowl until combined. In a separate bowl, or the bowl of a stand mixer, mix together the solid coconut oil, the sucanat, and contents of the vanilla bean until thick and creamy.
Step 5
Add the applesauce and mix until it is incorporated and the mixture is relatively smooth. Slowly start mixing in the dry ingredients a little at a time until they are fully incorporated. The batter should be thick and creamy. Divide the batter among the 6 wells, putting it on top of the strawberries. Smooth out the top of the batter, then place it in the oven.
Step 6
Bake the cakes for approximately 25 to 30 minutes until the tops are golden and a tester inserted into the middle comes out clean. Cool the cakes for at least 15 minutes before un-molding them. I found it easy to do this over my cutting board. Makes 6 cakes.
Categories
Dish Types: dessert
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: mother's day