Рецепты

Peach Upside-Down Cake with Whole Grain Flour

INGREDIENTS

  • 4 peaches, pitted and thinly sliced
  • ¾ cup unsweetened, unflavored plant-based milk
  • ¾ cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 1 tablespoon pure vanilla extract
  • 1 cup oat flour
  • ¾ cups sorghum flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt

INSTRUCTIONS

  1. Preheat oven to 350°F. Line the bottom of a 9-inch springform cake pan with a round piece of parchment paper.
  2. Arrange the peach slices in the bottom of the pan in an overlapping fashion so that there are no gaps.
  3. In a medium bowl, whisk together the milk, maple syrup, vinegar, ground flaxseed, and vanilla. Set aside.
  4. In a large bowl, whisk together the flours, baking powder, baking soda, and salt until well blended.
  5. Add the wet mixture to the dry mixture and use a wooden spoon or spatula to mix well.
  6. Pour the batter into the prepared cake pan. Bake 45 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  7. Cool the cake in the pan for at least a couple of hours. Remove the sides of the pan. Invert onto an oven-safe platter. Remove the parchment paper.
  8. If the top of the cake is soggy, bake at 325°F for an additional 30 minutes or until dry.
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