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Apricot Coconut Upside Down Cake With Cardamom
AMY CHAPLIN14Ingredients
80Minutes
730Calories
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Ingredients
US|METRIC
12 SERVINGS
- 20 qt. apricots (halved and pitted)
- 3 cups coconut (large flaked dried unsweetened)
- 1 1/4 cups spelt flour (whole, divided)
- 1 1/4 tsp. ground cardamom
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 cup almond meal
- 2 Tbsp. 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 tsp. vanilla extract
- 2 tsp. apple cider vinegar
- 1/4 tsp. sea salt
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol |
| Sodium180mg8% |
| Potassium3020mg86% |
| Protein13g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate140g47% |
| Dietary Fiber25g100% |
| Sugars113g |
| 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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