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Cranberry Pumpkin Upside Down Cake

1 cup dried cranberries
1 cup walnuts, coarsely chopped and toasted
½ cup coconut syrup
2 tablespoons coconut oil, melted
*
3 cups blanched almond flour
½ teaspoon seaweed salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
*
¼ cup coconut oil, melted
½ cup coconut syrup
3 eggs
2 cups fresh baked pumpkin, cooled

Line and grease a 20x 20cm tin. In a medium bowl, combine cranberries, walnuts, coconut syrup and coconut oil, pour cranberry mixture into lined baking dish. In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves. Combine oil, syrup, eggs and pumpkin in a food processor or blender and process until smooth. Stir wet ingredients into dry and then pour mixture evenly over cranberry mixture.

Bake at 170° for 40 to 50 minutes, cool for 20 minutes.

Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together, remove the baking dish from the cake and then peel off the parchment paper. Serve.

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