Clementine Upside Down Cake (gluten-free, paleo)
This clementine upside down cake blows all other upside down cakes out of the water. It’s gluten-free, grain-free, sweet, tangy, citrusy, moist and beautiful.
Happy Halloween! Are you dressing up and going out tonight? If you are, let me know what you’re dressing up as – I love hearing about all the creative costumes ideas. People are so brilliant at Halloween and some of these costumes just crack me up.
To be honest, I can’t believe we’re at Halloween already. I had planned to put together a bunch of Halloween recipes, but writing my ebook for the last several weeks has been all consuming (in a good way). So I thought, well, I guess I’ll just have to focus on Thanksgiving recipes now. I thought I’d missed my Halloween window.
But then I saw the massive amount of clementines sitting on my kitchen counter (hello big bag of Cuties!) and this recipe popped in my brain. A clementine upside down cake? Of course! It’s not the traditional fall recipe in the sense of pumpkin and spices…and that’s one of the reasons I love it. It’s bright, tangy, citrusy, moist and will surely impress when you serve it.
It’s also not nearly as difficult as it looks. Just slice up some clementines or other mandarin, like satsuma (just don’t use oranges as their skin is too thick and tart) and place in the bottom of a springform pan. The clementines cook in a syrupy mixture in the bottom of the pan as the cake is baking, which softens the skins and makes them sweet and easily sliceable when serving up.
The cake is gluten-free and grain-free and uses three different flours to get the right texture – almond flour, tapioca flour and coconut flour. And it’s definitely more of a pound cake consistency, as most grain-free cakes are. Yet somehow, it still seems light – probably due to the citrusy flavor – which is also baked into the cake batter. Oh yes!
In my pre-celiac days I used to be a massive baker (read: everyone said I should’ve opened a bakery!) and for a while I tried to recreate many of my old desserts…usually to epic fail. Today, I don’t bake heaps – not that I’m anti-dessert or anything – but I just try to focus on more nutrient-dense foods most of the time. BUT, when I do bake or make a dessert, know that the recipe is well worth the effort to make yourself (and you may have trouble stopping at one serving!).
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
- 2 cups almond flour (I always use this brand)
- ¼ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 eggs
- 6 clementines, juiced (approx ½ cup juice)
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 tsp vanilla
- 6-8 clementines, thinly sliced
- 2 tbsp butter or ghee
- 2 tbsp honey
- 1 tsp lemon juice
- Preheat oven to 350 degrees fahrenheit.
- Cut a piece of parchment paper to fit the bottom of a 9-inch round springform pan. Lightly grease and flour (using arrowroot or tapioca flour) the entire inside of the springform pan, then place the parchment paper inside.
- Using a mandoline or knife, thinly slice the clementines for the topping and set aside.
- Stir all dry ingredients together in a large mixing bowl.
- In a separate bowl, add all wet ingredients and blend for one minute on medium speed with a hand blender.
- Pour the wet ingredients into the dry and blend for an additional minute.
- In a small pot, heat the butter, honey and lemon juice for the topping on medium heat, stirring to dissolve the honey. Once simmering, remove from the heat.
- Pour the topping mixture into the bottom of your springform pan. Spread it evenly across the bottom.
- Place the clementine slices in the springform pan, starting with the middle and working your way out. Overlap each slice by approximately half.
- Pour the batter into the springform pan and place in the oven for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 15 minutes. Remove from the springform pan and serve.
Other desserts you might like: