Gluten Free Mini Citrus Upside-Down Cakes
Updated Feb 15, 2021, Published Jan 01, 2018
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This recipe is already slightly healthier than a traditional upside-down cake because it has less sugar to begin with, but I have also included a few ideas on how to adjust the health-factor even more by making it grain-free. And, to help with portion control and for a fun presentation, these are made in individual ramekins.
Gluten Free Mini Citrus Upside-Down Cakes
Ingredients
For the topping:
- 1 medium orange, blood oranges look pretty, but any kind will work
- 6 teaspoons brown sugar, healthier option: 6 teaspoons coconut sugar
- 2 tablespoons butter, melted, divided (healthier option: coconut oil, melted)
For the cakes:
- 1 cup gluten-free all-purpose flour, healthier option: ¾ cup almond flour plus ¼ cup arrowroot starch
- 1¼ teaspoons baking soda
- ¼ teaspoon kosher or fine sea salt
- 6 tablespoons unsalted butter, softened (healthier option: 6 tablespoons coconut oil)
- ½ cup sugar, healthier option: ⅓ cup maple syrup
- 1 large egg
- 1 tablespoon pure vanilla extract
- ⅓ cup plus 2 tablespoons buttermilk
- Ice cream, for serving (healthier option: coconut whipped cream)
Instructions
- First, make the topping. Preheat the oven to 350°F. Lightly grease 4 oven-safe (8-ounce) ramekins. Slice the orange into 8-10 slices, about ¼-inch thick each. With a sharp knife, carefully remove the outer peel from each slice (do this after slicing to keep each slice better intact). Sprinkle 1½ teaspoons of brown sugar into the bottom of each ramekin. Place 2 orange slices into each ramekin on top of the sugar. Pour ½ tablespoon of melted butter into each ramekin. Bake for 5 minutes, until the butter starts to bubble. Carefully remove the ramekins.
- Next, make the cakes. In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer, add softened butter and sugar. Beat on medium-high for 2-3 minutes. Add egg and vanilla. Stop to scrape down the sides.
- Add half the flour mixture to the bowl, then the buttermilk, then the rest of the flour mixture and mix until just blended. Pour batter into hot ramekins, only filling ⅔ full. (Note: You may have extra batter for an additional ramekin.) Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, run a knife around the edges, then invert onto a serving plate. Serve with ice cream or coconut whipped cream.
Nutrition
Calories: 473kcalCarbohydrates: 57gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 103mgSodium: 578mgPotassium: 101mgFiber: 3gSugar: 36gVitamin A: 865IUVitamin C: 17.4mgCalcium: 72mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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