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5 from 2 votes

Clementine Upside Down Cake

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.
Inspired by this lemon upside down cake from Martha Stewart.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Clementine Upside Down Cake, Gluten-free Upside Down Cake, upside down cake
Servings: 10 slices
Calories: 314kcal
Author: Lisa Bryan

Ingredients

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 eggs
  • 6 clementines juiced (approx 1/2 cup juice)
  • 1/2 cup honey
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla

Topping

  • 8 clementines thinly sliced
  • 2 tbsp butter or ghee
  • 2 tbsp honey
  • 1 tsp lemon juice

Instructions

  • 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.

Nutrition

Calories: 314kcal | Carbohydrates: 40g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 175mg | Potassium: 276mg | Fiber: 5g | Sugar: 29g | Vitamin A: 165IU | Vitamin C: 51mg | Calcium: 111mg | Iron: 1.5mg