Blood Orange Upside Down Cake
I loving have a sugar free, cake for breakfast or as a snack during the day. And this sugar, grain free and dairy free cake is perfect if you’ve got allergies or gut health issues that make digesting certain foods a challenge.
Ingredients & Substitutions:
Here are a list of ingredients I’m using and substitutions where appropriate. If I don’t list a substitution, it means I don’t recommend subbing it in this recipe.
Banana: If you’re allergic to bananas, try adding in an extra egg and using 2-4 tbsp of coconut sugar instead.
Full fat coconut milk: This makes the most creamy cake but if you can’t have coconut, use banana mylk (banana & water) or any other nut milk of your choosing.
Almond Flour: Almond flour is made from blanched ground almonds. Do not confuse this for almond meal which includes grinding the skin. Almond meal is course and will not work the same in recipes. Look for fine ground blanched almond flour. If you are allergic to almonds, tiger nut flour is an excellent alternative to try. If you’re allergic to nuts or avoiding almonds while on the autoimmune protocol, you can substitute Tigernut flour in many recipes as a 1:1 sub. I usually purchase my almond flour from Trader Joe’s or Anthony’s on Amazon.
Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. Its flour may also act as a 1:1 flour replace in some recipes as well. Cassava flour is a fantastic anti-inflammatory plant to use. I don’t recommend substituting the cassava flour in this recipe.
Arrowroot flour & Tapioca Starch: These are basically interchangeable in most of my recipes. When indicated, you may swap one out for the other. I purchase these either from almost any grocery store - HMart, 99 Ranch, Whole foods, etc and also on amazon or thrive market. I’m not brand specific here. Tapioca comes from the starch of the cassava root while arrowroot is another root vegetable who’s flour, when ground resembles that of a starch.
Baking powder: In this recipe, I use Otto’s Cassava flour and you can either use the same, another grain free baking powder or baking soda.
Avocado oil: If you don’t want to use avocado oil, you may substitute it with coconut oil. Olive oil would also work here but note that olive oil does have a stronger taste and it may be reflected in your final bake. But if it’s what you have, then use it. :D
Ingredients:
1 banana
1 egg (sub gelatin egg)
1 cup full fat coconut milk (sub nut milk of your choice)
4 small blood oranges
1 cup cassava flour
3/4 cups almond flour
1/2 cup tapioca starch
1 tbsp avocado oil
1 tsp baking powder
Preparations:
Begin by taking two blood oranges and dicing them horizontally into slices. Oil a cake pan with coconut or avocado oil and place your slices on it. Set aside for later.
Mash one banana in a bowl. Then, add in an egg and beat them together well.
Then, add in a cup of full fat coconut milk and avocado oil and mix once more.
Grate in the rind of one blood orange. Then, cut both remaining oranges in half and squeeze their juices into a small bowl. Add the juices into your batter and stir together.
Next, add in the flours - cassava, almond and tapioca starch - and baking soda. . Mix until everything is well combined.
Pour into the baking dish you set aside earlier. Bake at 350F for 25-30 minutes.
This cake is best eaten day of. Although, it will last in the fridge for a few days and doesn’t lose its flavor, it may lose some of its bounce in there. (In case you care about that)
