Apricot Upside Down Cake

Serves 8-10

(Vegan, vegetarian, gluten free, dairy free)

Ingredients

1 can of apricot halves in juice

200g GF Self raising flour

150g ground almonds

200g coconut palm sugar

1 tsp GF baking powder

¼ tsp Himalayan or sea salt

300ml Hemp Milk or any dairy free alternative

1 tbsp Apple cider vinegar

120mls melted coconut oil

10mls or 2 tsp almond essence

2 tbsp flaked almonds 

Method

Set the oven to 180c and line a 23cm/9inch springform cake tin with greaseproof

Heat a griddle pan and brush with oil, when really hot and smoking slightly place the apricots cut side down and brown slightly. Remove and pop on a plate until required

Measure the milk out and add the cider vinegar, set aside until you need it

Place the apricots griddled/cut side down onto the base of the cake tin and arrange in pattern

Melt the coconut oil in a heavy based pan and add to the milk along with the almond essence

Combine all the dry ingredients in a bowl and folk through to make sure there are no lumps

Combine the wet and dry ingredients making sure there are no lumps

Pour over the cake batter and bake for 55mins to 1hr

While the cake is cooking toast the flaked almonds in a small frying pan until golden brown

When the cake is cooked leave to cool to room temperature

When ready to serve, carefully remove from the tin, peel away the paper and place a plate over the cake and turn it upside down. Carefully peel the bottom sheet away and sprinkle with the toasted almonds

Enjoy on it’s own or with coconut yoghurt/dairy free ice cream