Plum Upside Down Cake

SCORE!!!  On so many levels!  This baby is vegan, gluten free, soy free but totally not flavor free!  Even my husband who isn't fond of GF baking loved it!  And again, my awesome CSA, Good Food Collective, showered me with sow fantastic plums!

Baking Supplies

Parchment paper

Large skillet

Springform pan (10 & 1/2 inch wide)

Spectrum non-stick coconut oil spray 

Topping

1 heaping quart of purple Italian plums pitted and sliced

1/4 to 1/2 cup of raw or turbanado sugar

Coconut oil

Cake

3 cups of Bob's Red Mill GF baking flour

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of room temperature nut milk         (I used So Delicious 2X protien)

2 tablespoons of white vinegar

1/2 cup of melted extra virgin coconut oil

Procedure

Preheat oven to 350

Separate the springform pan and line the bottom with the parchment.  Make sure it over-laps the edges.  Put the ring back on and seal it so that the parchment is snug.  It helps to tape the paper on the underside.  Once the pan is put back together, remove the extra parchment and tape if you used it.  Spray sides and bottom of the pan heavily with the cooking spray.

In a large skillet melt some coconut oil.  Add the plums and sugar and cook until until a syrup forms.  Turn heat off.

Combine the dry ingredients.  Put the vinegar in the milk.  It will curdle. This ok! Let it sit for 5 minutes.  After 5 minutes add the sugar and melted coconut oil to the milk and mix well.

Add the milk mixture to the dry ingredients and stir gently until incorporated and most lumps are gone.

Using a slotted spoon, scoop the plums out of the skillet and put them in the springform pan and gently spread evenly.  Pour the remaining syrup over the plums.

Carefully pour the batter over the plums.

Bake on a center rack for 45 minutes.   If the cake is not set, continue cooking in 5 minute increments until a knife comes out clean.

Cool in pan for 2-3 hours. Place a large platter upside down over the top of the springform pan.  Flip the pan over onto the platter.  Open the side of the pan and lift it off.  Remove the bottom and the parchment.

Serves 12

Raw Vegan Fruit Tart

I made this yummy treat for a family gathering and I was surprised at how well it went over.  I come from a very Italian family and everything is fried and cooked to death.  And heaven forbid it if you don't have meat and pasta on the table.  I made this tart look so pretty that everyone wanted to try it.

CRUST
12-15 medjol dates pitted and diced
2 &1/2 - 3 cups of raw sliced almonds

Place dates and almonds in the food processor and process until well combined.  Press into a 9" glass pie plate.

FILLING
3 ripe mangoes peeled and pitted

Place mangoes in the blender with the kelp or moss and blend well.  Pour onto crust.

TOPPING
Kiwi, various berries, pineapple, peaches, nectarines, or any other fruit that you desire.

Slice and arrange fruit on top of filling.  Chill for about an hour before serving.