Strawberry Up-Side-Down Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
½ cup gluten free oat flour½ cup arrowroot flour ¼ cup coconut flour6 Tbsp Xylitol1/4 tsp pure stevia 1/2 tsp baking soda1 tsp baking powder1/4 to 1/2 tsp sea salt1/4 cup butter1/4 cup unsweetened applesauce3 large eggs, beaten1/2 cup coconut milk 1 1/2 tsp pure vanilla extract2 Cups strawberries cut in half2 Tbs stevia
1. Preheat oven to 350°. Spray an 8x8 glass dish. Set aside.
2. In a bowl, whisk together dry ingredients (flours through salt). In a separate bowl, blend or whisk together remaining ingredients.
3. Add wet ingredients to the dry and stir until incorporated and well combined.
4. Cut strawberries in half and line the bottom of the pan. Sprinkle with stevia. Pour batter on top. Bake for 40 minutes or until cake is cooked through and toothpick inserted comes out dry. Remove from oven and let cool for 10 minutes.
Serving Size: 8
2. In a bowl, whisk together dry ingredients (flours through salt). In a separate bowl, blend or whisk together remaining ingredients.
3. Add wet ingredients to the dry and stir until incorporated and well combined.
4. Cut strawberries in half and line the bottom of the pan. Sprinkle with stevia. Pour batter on top. Bake for 40 minutes or until cake is cooked through and toothpick inserted comes out dry. Remove from oven and let cool for 10 minutes.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 9.1 g
- Cholesterol: 85.3 mg
- Sodium: 29.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 3.4 g
- Protein: 4.2 g
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