Apricot Coconut Upside Down Cake With Cardamom

AMY CHAPLIN
14Ingredients
80Minutes
730Calories

Ingredients

US|METRIC
  • 20 quarts apricots (halved and pitted)
  • 3 cups coconut (large flaked dried unsweetened)
  • 1 1/4 cups spelt flour (whole, divided)
  • 1 1/4 teaspoons ground cardamom
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup almond meal
  • 2 tablespoons ground flax seeds (preferable golden flax)
  • 1/4 cup water
  • 3/4 cup maple syrup (plus 1 tablespoon for pan)
  • 1/4 cup extra virgin coconut oil (melted, plus 1 tablespoon for pan)
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon sea salt
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    NutritionView More

    730Calories
    Sodium8% DV180mg
    Fat22% DV14g
    Protein25% DV13g
    Carbs47% DV140g
    Fiber100% DV25g
    Calories730Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol
    Sodium180mg8%
    Potassium3020mg86%
    Protein13g25%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate140g47%
    Dietary Fiber25g100%
    Sugars113g226%
    Vitamin A420%
    Vitamin C190%
    Calcium20%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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