I almost fainted when I tasted this cake this afternoon–one of the most delicious desserts I have ever experienced. You may think I’m a little biased, but believe me, I’m my worst critic! For me to say this is by far the most fantastic cake I have ever made, means it tastes wonderful! And it is refined sugar free!!
No more caster sugar for me, I don’t need it anymore. All of the natural sugars in this cake have made me realize something: food tastes better without overly processed sugar, and in addition to that, I don’t feel as guilty knowing my desserts are more healthy.
Printable Recipe
2 tablespoons of pure organic maple syrup
1/2 cup of rapadura sugar (raw cane sugar)
1 tablespoon of cinnamon
2 Granny smith apples peeled, cored and sliced
1 3/4 cups of Gluten and Wheat Free Self Raising Flour (I use this brand, and it is a mixture of rice and bean flour)
1 cup of rice milk or Oatly milk
1 tablespoon of natural vanilla extract
1/2 cup of vegan spread
1 teaspoon of safflower oil
1 tablespoon of grated ginger root
Preheat oven to 180° Celsius (Check out the new converter on the right)
Take out a square casserole dish and grease with the safflower oil.
Pour the maple syrup into the casserole dish and spread evenly with a spoon.
Layer the sliced apples on top of the maple syrup.
In a large mixing bowl combine the gluten free flour, raw cane sugar, ginger and cinnamon.
Stir in the rice milk, vegan spread and vanilla extract.
Pour this mixture on top of the apples, spreading evenly so no apples are exposed.
Place casserole dish into the oven and bake for 35 minutes.
When baked, cool for 10 minutes before turning the cake out onto your cake stand.
When turned over you will see the glistening apples oozing with maple syrup.
Slice and serve while hot.
Don’t forget to print out the recipe!
Some will argue that the raw sugar cane is more yin than say maple syrup, but as a macrobiotic you are allowed the occasional splurge. Most would have used 1 cup of raw cane sugar, but I felt even though this sugar is unrefined it wouldn’t hurt to put less in. I wondered what the outcome would be, anticipating it may be a little dull in flavor, but boy was I wrong. Like I said above, the flavors were mouth popping–the ginger and cinnamon came through most for me and topped with the syrupy apples, I couldn’t have experienced a more heavenly moment.
Yummm
© 2009 Cooking With Dia
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Tags: Cake, fruit, gluten free, Macrobiotic, maple syrup, raw sugar cane, unrefined sugar, upside-down cake, vegan, Vegetarian, wheat free, yin and yang, yummy
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June 6th, 2009 at 8:21 pm
This sounds likes a keeper. And the photo is mouthwatering…of course I printed it out too! Have you tried using date sugar in recipes? I’m hooked on it and rarely use any form of white or brown sugar now.
June 6th, 2009 at 10:36 pm
Thank you iRaw,
I never tried date sugar, I will have to. I have tried agave nectar though
and quite like the taste. I think this cake turned out so well because I
used Oatly milk, you can use either oatly or rice, but whenever I use
Oatly it tastes even better. Oatly is a brand name of oat milk in England.
Not sure if it has gone worldwide yet.
June 6th, 2009 at 11:21 pm
This sounds very interesting. I think I’ll modify my for tropical fruit (mango, papaya or pineapple) in the next few weeks and let you know how it turns out.
I have referred your recipe to a GF focused site.
June 6th, 2009 at 11:50 pm
Dia,
I’m thinking this is by far your best one yet.
The picz are gorggg. I mean, WOW!
Why some mag hasn’t snapped you up by now,
I’ll never understand!!
June 7th, 2009 at 12:11 am
Thanks Elaine and Jen. Which site? I belong to a few of the foodie sites.
June 7th, 2009 at 12:40 am
Wow, great to find your site. This looks delish. I have a son & daughter-in law who are Vegan and I always need to cooks for them…i’ll try this next time. Thanks, s
June 7th, 2009 at 12:41 am
Yummy to me tummy!
June 7th, 2009 at 1:17 pm
Amazing pictures and the apples do look glossy and tasty.
June 7th, 2009 at 9:03 pm
Thanks S Stockwell, Michael and Kishina. I ate some more of this for breakfast, still tasting fab.
June 7th, 2009 at 11:05 pm
Vegan upside down cake, you covered many categories in one
cake. Lovely pictures my dear.
June 7th, 2009 at 11:56 pm
Where do you get the energy? I second the “yummy to me tummy”
June 8th, 2009 at 12:03 pm
Exquisite!
June 8th, 2009 at 5:09 pm
Mmmmm, I want some.
June 8th, 2009 at 5:28 pm
Magnificent work!
June 15th, 2009 at 11:10 am
looks good!
June 15th, 2009 at 11:56 am
Thanks everyone!
June 20th, 2009 at 11:44 am
You’re Invited to play the Picnic Game Dia and this recipe is just what we needed! Thanks for joining us…The letter “G” is yours!!!
June 22nd, 2009 at 2:29 am
This looks amazing!!! I am definitely going to try and make it.
June 24th, 2009 at 2:03 am
[...] Gluten-Free Upside-Down Cake from Dia [...]
June 24th, 2009 at 4:40 pm
I found your blog via Modern Day Ozzie and Harriet (the picnic post!). Your g/f dessert looks wonderful! Where did you find that flour? I’ve not seen that at any of the stores around here. I’d really like to get some of that flour, even if I have to mail order it!
June 26th, 2009 at 1:51 pm
I can’t wait to try making this cake! It looks amazing!
June 26th, 2009 at 10:56 pm
Hi Dia,
Thanks for “bringing” your Gluten Free Upside Down Cake to the picnic. We sure did have fun, didn’t we???
Thanks for sharing your basket of goodies with us. I am saving this recipe, for sure…
June 27th, 2009 at 6:53 pm
WHat a great recipe. I have bookmarked this–b/c it would be great to take to work.
September 5th, 2009 at 3:30 pm
Dia, It looks like Olive magazine ripped off your recipe this month. Of course they un-veganized it, but god it was so similar after you had mentioned they had visited your blog several times, it wouldn’t surprise me they took a few ideas for themselves!!
October 19th, 2009 at 3:58 am
[...] Dia’s Upside Down Cake from Cooking With Dia (apple and gluten-free). [...]
November 21st, 2009 at 11:13 pm
[...] ForUpside Down Apple Cake recipe click here [...]