Upside Down Berry Cakes

Saying goodbye to the Summer harvest, with it’s wonderful berries, I can’t help indulging in one last seasonal treat. These gluten free cakes are made with olive oil and topped with a mixed berry jam; they are the perfect end to a sweet summer.

Tip: Try swapping apples or pears (with cinnamon) for the berries, as a Fall variety.

Ingredients

For the berry topping:

3 cups mixed berries

2 tablespoons natural cane sugar

1 tablespoon coconut oil

1 tablespoon tapioca flour

For the cake batter:

1/2 cup oat flour

1/2 cup millet flour

1/3 cup almond meal

2 tablespoons corn starch

2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of sea salt

1/2 cup  goat’s milk yogurt

1/2 cup natural cane sugar

3 large eggs

1/3 cup olive oil

1 teaspoon vanilla extract

Method

Preheat oven to 350 degrees F. Butter or oil muffin trays. I used two 6-cavity trays (each cavity holds an amount of 1/2 C).

In a pot, heat coconut oil, add berries, and sugar and cook for a few minutes. When you see the berries are starting to break down into a jam-like texture, add the tapioca flour. (Tapioca is the preferred fruit thickener, but remember to add it at the end, otherwise the jam will become stringy.) Remove from stove top and scoop the berry mixture into the muffin trays and spread evenly.

In a bowl whisk together the dry ingredients (flours, corn starch, baking powder, baking soda and sea salt). In a larger bowl whisk together wet ingredients (yogurt, sugar, olive oil, eggs and vanilla extract). Add the dry ingredients to the wet, and mix until well incorporated. Make sure not to over mix. Pour the cake batter over the berries and bake for 30 minutes. Flip the muffin trays over, and allow to cool before serving.

Enjoy!!

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Tags: almond meal, berries, gluten free, oat flour, olive oil

• September 13, 2012
• Baking, Breakfast, Dessert, Gluten Free, Homemade, Snack, Uncategorized
• 10 comments