The goodness.....

Vegan Apricot Nectarine Upside Down-Cake

1/2 cup sugar coconut or regular

1 tsp black strap molasses 

3 Tbs Vegan butter 

 2 large apricots cut in 1/2

2 large nectarines cut in quarters

1/4 cup chopped roasted almonds

1 Tbs vinegar

3/4 cup soy milk

2 Tbs flax seeds / 6 Tbs water

2 cup coconut flour 

1 cup sugar I use coconut sugar but any will do, you can even sub with agave.

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

1/2 cup butter (Vegan butter Stick)

1 1/2 tsp vanilla

1 heaping Tbs of coconut oil

1/2 tsp lemon extract

Heat the oven to 375

Chop fruit to desired shapes.

Sugar and molasses

Melting and cooking down the sweets...

Make fruity topping: 

In an 8-inch cast iron skillet, melt butter.  Mix together the sugar and molasses, and add to the butter in the pan.  Stir.  Cook for about 1 minute, until sugar is mostly melted.  Slice the apricots in half, nectarines in quarters arrange in pan cut-side down.  Remove from heat.

Cream sugar, butter, extracts and coconut oil.  Add flax mix 1/2 and mix other 1/2 and mix well..

Slowly add dry and homemade vegan buttermilk.  And dried ingredients..

Add batter over topping...

Make cake batter:

Pour the tablespoon vinegar into a glass measuring cup and add enough soy milk to make 3/4 cup.  Stir with a fork and set aside until thickened.  

In a very small bowl, stir together the flax and water.  Set aside to thicken. 

In a small bowl, whisk together the flours, baking powder, soda, and salt.

In the bowl of an electric mixer, beat together the butter, sugar, coconut oil and extracts until light and fluffy.

Give the flax mixture a quick stir, and add half of it to the butter and sugar.  Beat to incorporate.  Add the other half, and continue beating until the mixture is light in color and doubled in volume. 

Alternate stirring in the buttermilk and dry ingredients, starting and ending with the dry mix.  Stir in 1/3 of the dry, then 1/2 the buttermilk, and so on.

Assemble the cake:

Pour batter over fruit in skillet.  Smooth with a rubber spatula.  And bake for 45-50 minutes at 375 until a tooth pick comes out clean, invert to a plate after cooling for 10 minutes first.  Add toasted almonds to the top,  even a little powdered  sugar if your that kind, and enjoy.  Serves 8
This cake is an amazing brunch dessert or after dinner tea treat.
Even better next day heated up with some coffee...

Hope you like.

Tread lightly,

❤️Mel