Lightly sweetened vanilla and ginger cakes, with fresh plumcots sliced and baked into the batter. Dusted with confectioners sugar and topped with a dollop of coconut whip! Dairy & Gluten Free
FOR THE PLUMCOT UPSIDE DOWN CAKES:
2 plumcots halved and then sliced thinly
1 cups gluten free flour + 1/2 cup almond flour blend
3/4 cups sugar
1/2 cup vegan butter
1/2 cup alternative milk (I use almond) + 2 tbsp lemon juice squeezed into the milk (alternative buttermilk)
1 1/2 tsp baking powder
1 tsp ground ginger
1/4 tsp salt
Seeds from half vanilla bean
Coconut whip and confectioners sugar for garnish.
- Preheat oven to 350.
- Start by greasing the muffin tin cavities well for easy removal of the cakes from the pan.
- Slice around the pit of the plumcot and cut the fruit into thin slices.
- Layer the bottom of each well greased muffin cavity with the slices of fruit, fitting them snugly into the bottom of the pan.
- Mix together flour, baking powder, ginger and salt in a bowl and set aside.
- In the bowl of a stand mixer, mix vegan butter and sugar until fluffy.
- Beat in eggs and seeds of vanilla bean until combined.
- With mixer on medium, pour 1/3 dry ingredients into the egg butter and sugar mixture. Then add 1/3 of the alternative milk. Continue to alternate dry ingredients and liquid until it’s completely mixed into the batter.
- Pour the finished batter into the muffin tins, over the tops of the sliced fruit. Fill the muffin cavities about 2/3 of the way full, spreading the batter evenly.
- Bake in the oven, for 10 – 12 minutes until a toothpick comes out clean.
- Allow to cool for roughly 10 minutes.
- Flip the muffin tin over onto a cooling rack. The cakes should release from the cavities with the warm fruit baked into each one.
- Dust with confectioners sugar and top with coconut whip for serving, or store in a airtight container for up to 2 days.
Keywords: plumcots, plums, upside down cake, cake recipes, gluten free cakes, fall baking, dairy free cake recipes, autumn desserts, easy baking