This apple upside-down cake is moist, just sweet enough, and happens to be gluten-free.
Made with almond flour, apples, dates, maple syrup and warm spices, it’s an easy fall dessert that’s pretty enough for a holiday table but simple enough to make anytime.
Apple layer
- 2 medium apples, thinly sliced
- 3 Medjool dates, finely chopped
- 2 tbsp maple syrup
- Olive oil cooking spray
Cake
- 1½ cups almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 tbsp olive oil
- 1 tsp vanilla
- 3 Medjool dates, finely chopped
Preheat oven to 350°F.
Grease a 9-inch round cake pan, line the bottom with parchment paper and lightly spray the parchment with olive oil.
Arrange the apple slices in an overlapping circular pattern. Sprinkle with the chopped dates and drizzle with the maple syrup.
In one bowl, combine the almond flour, baking soda, baking powder, cinnamon and salt.
In another, whisk the eggs, applesauce, maple syrup, olive oil and vanilla. Add the wet ingredients to the dry and mix until just combined. Fold in the remaining chopped dates.
Carefully spread the batter over the apples and bake for 28–35 minutes, until a tester inserted into the cake comes out clean or with a few moist crumbs.
Let it rest for 10–15 minutes, run a knife around the edge, place a serving plate over the pan and flip.
