Home » , , , , , , , » NECTARINE UPSIDE DOWN CAKE {Gluten-Free, Dairy-Free}


It's so crazy how life has been so busy! Time just flies by when your having fun. Tod told me to plan a weekend for myself so that's what this weekend was about.

Friday night I had over some of my wonderful girl friends to come try on Jamberry nails, thanks to my great friend Jessica. Jamberry nails are so much fun and they are non toxic and so easy to put on. They don't chip or have dents in them like regular harsh smelling nail polish.

I decided to make this cake and quite a few other treats for my girls night, including lemonade kombucha! Mmm so nice and refreshing.

It was so nice to be able to catch up with friends, laugh, talk about motherhood and just be girlie with fun nail patterns. What are friends for!? Loved every minutes of it!

Then on Saturday my mom picked me up nice and early and we drove down Island to the big shopping malls, with the top down in her convertible! It was so much fun and the weather was blue skies. We went out for lunch and shopped until I was pooped right out. My mom is a hardcore shopper! But not a big spender, which is good.

I came home and had a piece of this cake. It just is the perfect amount of sweet and savoury. It's light and fluffy, but a small piece goes a long way.

You can replace the egg with ground flax if you are vegan or allergic to egg. I don't like to mix fruit and animal protein so I love to use ground flax whenever possible. Makes for better digestion.

Sunday we went to the Farmers Market and I got my favourite green bars, berries, and fresh produce. I also just had to grab some flowers. I love supporting this island and the smaller islands nearby. They're are so many islands I still need to visit. I've never been to Salt Spring, Cortez or Denmen. I'll save that for another adventure!

Last weekend our family went to Victoria, and sure it was a lot of work for me, packing and preparing, it was a perfect get away for the 5 of us. We got to spend quality time together and make lasting memories. I took some great pictures that I'll have to post soon!

I hope all mothers out there get to have a relaxing day. My baby is 16 months now and so it was time for me to pump milk and get out of the house for a day! Thanks to my loving husband who helped, and said I wasn't allowed to leave ever again when I got home. haha I love you too babe.

Serves 10

Prepare ahead - soak 1/2 cup raw cashews, covered in filtered water, for 4 hours

  • 1 3/4 cup almond flour
  • 1/4 tsp. celtic sea salt
  • 1/4 tsp. baking soda 
  • 2 Tbsp. clear agave or unpasteurized honey
  • 3 organic free range eggs or 3 Tbsp. ground flax seed mixed with 6 Tbsp. filtered water
  • 1 tsp. pure vanilla extract
  • 4 Tbsp. coconut oil (melted)

  • 3 nectarines
  • 4 Tbsp. pure maple syrup #2
Honey Cream (optional)
  • 1/2 can coconut cream
  • 1/2 cup raw cashews, soaked and rinsed
  • 2 tsp. unpasteurized honey
  • 1 tsp. pure vanilla extract

  • drizzled unpasteurized honey
  • cinnamon

1. Preheat the oven to 350° F (175° C). If using flax - Mix ground flax seed and filtered water and place bowl into the fridge to thicken for 10 minutes. Mix dry ingredients in a bowl. Add wet, including flax mixture - if using, and stir well with a fork.

2. Cut nectarines down the middle and twist to separate. Take out pit. Slice nectarine into thin pieces, roughly 12 slices per nectarine.

3. Pour maple syrup into your 8" round baking dish. Add nectarine slices, staring with the outer rim, do a complete circle. Do another layer by over lapping the ends of the nectarines, until filled. If you have any nectarine left over, cut it into small pieces and add to batter.

4. Pour batter on top of the nectarines and smooth out evenly. Bake for 23 minutes on the middle rack. While the cake is baking add coconut cream, soaked cashews honey and vanilla to a high speed blender, vitamix or nutribullet and blend until creamy. Refrigerate covered until ready to use. (Honey cream will keep in the fridge for 2 weeks)

5. When the cake is done let it cool in the pan for 15 minutes. Then transfer to a cooling rack and let cool for an hour before garnishing. Serve right away. Store left overs in the fridge. It will keep for 4 days.


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