Upside Down Clementine Coconut Cake (Gluten-free, Paleo, Sugar-free)
This recipe is a result of a large batch of clementines I had in the fridge that were about to go bad. This cake was the result! I adapted it from this Food Network recipe but again replaced the sugar with monkfruit sweetener and erythritol, along with some other substitutions. The clementines do not have to be peeled prior to going on top of this cake, because the peels are thin and soften during the cooking process.
1 1/2 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons coconut oil, melted and cooled slightly
2 tablespoons coconut butter, melted and cooled slightly
1/4 cup monkfruit powdered sweetener
4 large eggs, separated
1 teaspoon vanilla extract
4 tablespoons coconut oil
Erythritol powdered sweetener, for dusting cake pan
1. Preheat oven to 350 degrees F. Spray a 10-inch springform pan with cooking spray and set aside.
2. In a medium bowl, mix together almond flour, baking powder, and salt.
3. In another bowl, beat together 2 tablespoons coconut oil, coconut butter, monkfruit sweetener, and egg yolks until well combined. Add the dry ingredients to the wet ingredients and beat to combine. The batter will be quite thick at this point.
4. In a separate clean bowl, beat the egg whites on high speed until they form stiff peaks. Fold in about 1/3 of egg whites into the batter to loosen; then gently fold the remaining egg whites into the batter, taking care not to overmix. Set cake batter aside.
5. Cut clementines into 1/4 inch thick slices, leaving the peel on.
6. Melt remaining 4 tablespoons of coconut oil. Pour melted coconut oil in the base of the springform pan, completely covering the bottom. Sprinkle a dusting of erythritol powdered sweetener over the melted coconut oil. (I chose to use erythritol sweetener for this step because I had read that it caramelizes, which is what I wanted for the top of the cake. I'm not sure if monkfruit sweetener would do the same thing).
7. Lay the clementine slices along the base of the pan, on top of the coconut oil and sweetener, in a circular fashion or desired pattern. This will become the top of the cake!
8. Bake until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs, about 45 minutes. Let the cake cool before removing from springform pan; carefully flip the cake onto a serving plate. Dust with powdered monkfruit or powdered erythritol sweetener if desired.