Clementine Upside Down Cake (gluten-free, paleo)

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Servings: 10 slices

This clementine upside down cake blows all other upside down cakes out of the water. It’s gluten-free, grain-free, sweet, tangy, citrusy, moist and beautiful.

Inspired by this lemon upside down cake from Martha Stewart.

Ingredients

US Customary - Metric

• 
  2 cups almond flour
  


• 
  1/4 cup tapioca flour
  


• 
  1/4 cup coconut flour
  


• 
  1 tsp baking powder
  


• 
  1/2 tsp baking soda
  


• 
  1/4 tsp salt
  


• 
  4 eggs
  


• 
  6 clementines, juiced (approx 1/2 cup juice)
  


• 
  1/2 cup honey
  


• 
  1/2 cup unsweetened applesauce
  


• 
  1 tsp vanilla
  

Topping

• 
  8 clementines, thinly sliced
  


• 
  2 tbsp butter or ghee
  


• 
  2 tbsp honey
  


• 
  1 tsp lemon juice
  

Instructions

• Preheat oven to 350 degrees fahrenheit.


• Cut a piece of parchment paper to fit the bottom of a 9-inch round springform pan. Lightly grease and flour (using arrowroot or tapioca flour) the entire inside of the springform pan, then place the parchment paper inside.


• Using a mandoline or knife, thinly slice the clementines for the topping and set aside.


• Stir all dry ingredients together in a large mixing bowl.


• In a separate bowl, add all wet ingredients and blend for one minute on medium speed with a hand blender.


• Pour the wet ingredients into the dry and blend for an additional minute.


• In a small pot, heat the butter, honey and lemon juice for the topping on medium heat, stirring to dissolve the honey. Once simmering, remove from the heat.


• Pour the topping mixture into the bottom of your springform pan. Spread it evenly across the bottom.


• Place the clementine slices in the springform pan, starting with the middle and working your way out. Overlap each slice by approximately half.


• Pour the batter into the springform pan and place in the oven for 30-35 minutes, or until a toothpick comes out clean.


• Let the cake cool for 15 minutes. Remove from the springform pan and serve.

Calories: 314kcal, Carbohydrates: 40g, Protein: 8g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 175mg, Potassium: 276mg, Fiber: 5g, Sugar: 29g, Vitamin A: 165IU, Vitamin C: 51mg, Calcium: 111mg, Iron: 1.5mg

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