Strawberry Up-Side-Down Cake

Strawberry Up-Side-Down Cake
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Strawberry Up-Side-Down Cake calories by ingredient


Introduction

My mom use to make something similar, but since I have developed Celiac, I can't eat hers so I came up with this Gluten Free version. Great with a scoop of vanilla ice cream. My mom use to make something similar, but since I have developed Celiac, I can't eat hers so I came up with this Gluten Free version. Great with a scoop of vanilla ice cream.
Number of Servings: 8

Ingredients

    ½ cup gluten free oat flour
    ½ cup arrowroot flour
    ¼ cup coconut flour
    6 Tbsp Xylitol
    1/4 tsp pure stevia
    1/2 tsp baking soda
    1 tsp baking powder
    1/4 to 1/2 tsp sea salt
    1/4 cup butter
    1/4 cup unsweetened applesauce
    3 large eggs, beaten
    1/2 cup coconut milk
    1 1/2 tsp pure vanilla extract
    2 Cups strawberries cut in half
    2 Tbs stevia

Directions

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