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Strawberry Upside Down Cakes with Vanilla Bean

Strawberry Upside Down Cakes with Vanilla Bean

By Lily Pal
0’ Prep time
45’ Cook time
45’ Total time
281 Calories
6 Serving

Summary

Strawberry Upside Down Cakes with Vanilla Bean might be a good recipe to expand your dessert collection. This recipe serves 6 and costs $1.0 per serving. One serving contains 282 calories, 2g of protein, and 18g of fat. This recipe is liked by 1 foodies and cooks. If you have salt, solid coconut oil, xanthan gum, and a few other ingredients on hand, you can make it. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is rather bad. Users who liked this recipe also liked Mini Vanilla Bean Strawberry Layer Cakes, Pear Vanillan Upside Down Cakes, and Vanilla Bean Pound Cakes.
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Step by Step

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Step 1

Preheat your oven to 350 degrees. Take out a muffin tin and put about 1/8 tsp of coconut oil into 6 wells. Put the tin in the oven for a minute to melt the oil. Remove the pan and carefully tilt the pan around to coat the wells with oil. Set the pan down and sprinkle in a good pinch of sucanat or raw cane sugar into each well (about 1/2 tsp for each). Put a single layer of sliced strawberries on the bottom of each well on top of the sugar and oil. Make sure to cover the entire bottom, but don't make more than one layer as the cakes won't un-mold properly. Set the pan aside.
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Step 2

Whisk together the dry ingredients in a bowl until combined. In a separate bowl, or the bowl of a stand mixer, mix together the solid coconut oil, the sucanat, and contents of the vanilla bean until thick and creamy. Add the applesauce and mix until it is incorporated and the mixture is relatively smooth. Slowly start mixing in the dry ingredients a little at a time until they are fully incorporated. The batter should be thick and creamy. Divide the batter among the 6 wells, putting it on top of the strawberries. Smooth out the top of the batter, then place it in the oven. Bake the cakes for approximately 25 to 30 minutes until the tops are golden and a tester inserted into the middle comes out clean. Cool the cakes for at least 15 minutes before un-molding them. I found it easy to do this over my cutting board. Makes 6 cakes.

Ingredient

  • table salt
    table salt
    0.13 teaspoons
  • xanthan gum
    xanthan gum
    0.5 teaspoons
  • vanilla bean
    vanilla bean
    0.5
  • millet flour
    millet flour
    34 grams
  • baking powder
    baking powder
    0.5 teaspoons
  • applesauce
    applesauce
    100 grams
  • ground flaxseed
    ground flaxseed
    1 teaspoon
  • arrowroot
    arrowroot
    33 grams
  • coconut oil
    coconut oil
    100 grams
  • granulated sugar
    granulated sugar
    100 grams
  • strawberries
    strawberries
    72 grams
  • oat flour
    oat flour
    33 grams

Nutrition Facts

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