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Date Coconut Upside-Down Cake
Prep time
20 mins
Baking time
35 mins
Total time
55 mins
 

A rich date coconut up-side down cake that works perfectly for a late summer tea party. 

Course: Dessert
Keyword: glutenfree, glutenfree baking, glutenfree baking recipes, glutenfree cake, vegan baking, vegan dessert, vegan recipe, vegan summer dessert
Recipe created by: Jennifer Walter
  • bit of tahini
  • 250 g dates, pitted
  • 4 tbsp. flaxseed flour
  • 120 ml water
  • 1 pinch of salt
  • 100 g desiccated coconut
  • 25 g coconut flour
  • 100 g rice flour
  • 75 g buckwheat flour
  • 1.5 tsp. baking powder
  • 50 g coconut blossom sugar
  • 1.5 tsp. ground ginger
  • 1 tsp. cardamom
  • 1 tsp. cinnamon
  • 400 ml oat milk
  • 120 g apples
  1. Preheat your oven to 180 degrees C and grease a round cake tin (approx. 26cm diameter) with tahini. Most of all, grease  the bottom really well, so that the dates won't stick to the tin after baking. In a medium bowl, mix the flaxseed flour with the water and combine well. Cut the dates in half lay them in circles on the bottom of your cake tin, facing cutting side downwards. After that, mix the desiccated coconut, all flour types, salt, baking powder, sugar and all spices in a bowl and combine well. Now grab the other bowl and mix the coconut milk to your flaxseed mix. Combine well with an electric mixer. Now add the apple sauce and oat milk and combine well. Now pour your liquid mix to your dry mix. Combine well and fill it into your prepared tin. Bake for 35-40 minutes. Let the date coconut upside-down cake cool out completely before removing the tin.