Upside-Down Berry Christmas Cake

If you’re looking for a festive treat these holidays that you can enjoy guilt-free than these dense upside-down berry Christmas Cakes are a must.

Using whole food ingredients, this Christmas cake not only tastes festively yum, but it is also a much healthier option than other refined treats that perhaps won’t leave you feeling your merriest.

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This cake can also be made into mini-cakes for individual serving sizes, which when plated up is sure to impress at your holiday dinner party. Simply follow the same directions, but cook in either mini cake tins or large silicon muffin cups and for a shorter amount of time (approx. 30 minutes). For a gluten-free version, the spelt flour can be substituted for rice flour.

Serves: 6 – 8

Ingredients you will need

1          cup                  Frozen berries, thawed

1          cup                  Apple, cored and finely chopped

1/2       cup                  Monk fruit sweetener

1/2       cup                  Walnuts, finely chopped

1/2       tsp                   Ground cinnamon

1/8       tsp                   Ground cloves

1/4       cup                  Sunflower seed butter

1/4       cup                  Coconut oil

½         cup                  Buckwheat flour

½         cup                  Wholemeal spelt flour

2          tbsp                 Tapioca flour

2          tsp                   Baking powder

¾         cup                  Coconut sugar

2          lg                     Eggs

1          tbsp                 Orange peel, finely grated

1          tsp                   Vanilla extract

To serve:

½         cup                  Whipped coconut cream

1          tbsp                 Orange peel, finely grated

½         tsp                   Ground cinnamon

Directions

1. In a mixing bowl, add the thawed frozen berries, finely chopped apples, finely chopped walnuts, cinnamon and cloves. Gently stir to combine. Pour into a well-greased 8 inch round cake pan in an even layer and set aside.
2. In a small saucepan add the sunflower seed butter and coconut oil, heat over low heat to melt, approximately 2 – 3 minutes. Once smooth, set aside to cool.
3. Sift together the buckwheat flour, spelt flour, tapioca flour and baking powder in a large mixing bowl. Add the coconut sugar, eggs, orange peel, vanilla and melted sunflower seed butter and coconut oil mixture. Mix together using an electric mixer at medium speed for 2 minutes.
4. Carefully spoon the batter on top of the berry mixture in the cake tin.
5. Bake in oven for 55 minutes, or until a wooden pick inserted comes out clean.
6. Once done, remove from oven and cool in pan on a wire rack for 5 minutes.

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