Apple Upside Down Cake


Serves 7-8


For the caramel sauce:

1/2 cup coconut cream

1/3 cup coconut sugar

1/2 tsp vanilla extract (alcohol-free preferably)

1/4 tsp salt

For the cake:

1 tart apple, peeled and evenly sliced

1 cup unsweetened apple sauce

1/2 cup filtered warm water

1 tbsp apple cider vinegar 

1/4 cup avocado oil or palm shortening slightly melted

2/3 cup coconut butter, softened 

1/4 cup coconut sugar 

1 cup cassava flour

1/4 cup coconut flour (Coconut Secrets has the best flavor and texture)

1 tbsp grass-fed gelatin 

1/2 tsp baking soda 

1/4 tsp cinnamon

1/4 tsp ginger, dried

1/4 tsp salt

Pinch of nutmeg 


In a saucepan, add caramel ingredients and heat until sugar is dissolved. Bring to a simmer and simmer on low for about 5 minutes, stirring occasionally. Set aside.

Preheat oven to 350°F.

Grease a 9” springform cake pan (if you don’t have one, use a regular one) and line the bottom with apple slices in a spiral or whatever decorative pattern you want for the top of your cake.

In a large mixing bowl, add wet ingredients; applesauce, warm water, apple cider vinegar, oil/shortening, and coconut butter. Mix until thoroughly combined.  

In a small bowl, sift together the dry ingredients; cassava and coconut flour, gelatin, baking soda, and spices. Add dry ingredients to wet ingredients and combine. Don’t over-mix. Let batter sit for a couple of minutes to allow gelatin to dissolve.

Pour caramel over apples inside the cake pan, no need to smooth out or spread evenly. Then scoop the batter out on top and gently spread evenly.

Bake in the oven for 30 minutes, remove from oven and allow to cool. While the cake is still warm, put a plate on top of the pan, while holding both the plate and pan tightly, carefully flip the cake pan over and gently lift the pan off of the cake. Allow cake to completely cool before serving. 

This cake can be made ahead of time and put in the freezer. Just simply let thaw out on the counter when ready to serve it.