Cooking With Dia
Printable Recipe (see above link for actual post)
Dia's Upside Down Cake (Gluten Free, Vegan and Macrobiotic)
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 maples syrup.
Slice and serve while hot.
Full recipe with pictures here: http://cookingwithdia.com