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