Coconut Flour Apple Cranberry Upside Down Cake

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Coconut Flour Apple Cranberry Upside Down Cake
From the kitchen of Heather Page, Healthy Decadence

Apple layer:
2-3 granny smith apples, peeled and sliced 1/16-1/8 inch thick
1/2 cup fresh cranberries
2-3 t coconut sugar

3/4 cup coconut flour
3/4 tsp baking soda
1/2 tsp unrefined salt
6 eggs
3/4 cup coconut oil or ghee, melted
1/3 cup full fat coconut milk
1/3 cup organic maple syrup or honey
2 tsp vanilla extract
ghee or coconut oil for oiling pan

1.Preheat oven to 350’F.  Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper, cut into circle to fit the bottom.
2.Arrange apples and cranberries in bottom of cake pan and sprinkle coconut sugar and rosemary over apples.
3.In a large bowl, sift together coconut flour, baking soda, and salt.  Set aside.
4.In another bowl, whisk eggs until foamy.
5.Add melted oil, coconut milk, maple syrup/honey, and vanilla and mix until combined.
6.Add wet to dry and mix well to combine.
7.Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.
Apple-Orange Cranberry Relish
From the kitchen of Heather Page, Healthy Decadence

1 16 oz. bag organic cranberries
2 fuji apples, chopped
2 organic oranges, chopped
1 orange, juiced
2 T. orange zest
1/4 t. ginger
1/8 t. ground cloves (optional)
1/2 t. cinnamon
1-2 t. raw honey, to taste

  1. In a food processor, pulse oranges and apples until chunky (about 2-3 pulses).
    2. Add cranberries and pulse to a rough consistency.
    3. Add orange juice, orange zest, ginger, cloves, cinnamon and honey.
    4. Pulse until combined.