Guten-Free Upside-Down Sticky Date Cake

Name: Guten-Free Upside-Down Sticky Date Cake
Ingredients: 1 tbs coconut sugar; 2 tbs maple syrup; 1 tbs coconut cream; 70g dates, chopped into small pieces; 35g walnut, chopped into small pieces; 3/4 c almond meal; 3 eggs; 1/3 c coconut sugar; 1/2 tsp cardamom powder; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp fine sea salt; pre heat oven 170°c; sprinkle chopped walnuts & dates, and set aside.

BakingVeganVegetarianDessertsBrunchLunchDairy-freeGluten-freeOvenNuts

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Huda Al-Sultan

29 recipes

Ingredients

1 tbs coconut sugar
2 tbs maple syrup
1 tbs coconut cream
70g dates, chopped into small pieces
35g walnut, chopped into small pieces
3/4 c almond meal
3 eggs
1/3 c coconut sugar
1/2 tsp cardamom powder
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp fine sea salt
pre heat oven 170°c
sprinkle chopped walnuts & dates, and set aside.

Preparation

Pre heat oven 170°C
Line a spring tin 20cm(8’in) with baking paper
In a small pot under low heat combine: coconut sugar, maple syrup, and coconut cream. Just until sugar dissolves
Drizzle the caramel base mixture into prepared tin
Sprinkle chopped walnuts & dates, and set aside
In a mixing bowl, add all cake ingredients and mix well until combined
Pour the cake batter into the cake tin, over the caramel dates & walnut base
Bake for about 25 mins, or until a tester comes out clean
Allow the cake to cool in the pan on a rack for about 5 mins, then invert onto a serving platter
Garnish with edible flowers, walnuts or dried rose petals, and serve warm or at room temperature with a dollop of vanilla coconut yoghurt or whipped cream