Description
Orange Mini Upside Down Cakes made with almond flour, natural sweeteners, and topped with fluffy whipped coconut cream frosting! Dairy free too.
Ingredients
Units
Scale
Mini Cakes:
- 1 1/2 cups blanched almond flour
- 2 to 3 Tablespoons arrowroot starch or tapioca starch
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 eggs, room temp
- 3 Tablespoons orange juice
- 1 Tablespoon orange zest or peel
- 1/4 cup creamy almond butter (no stir works best)
- 1/3 cup mashed banana or 2 small ripe bananas
- 1/3 cup coconut sugar or xylitol
- 1 teaspoon pure vanilla extract
- Thinly sliced oranges for bottom
- Broiled Orange Topping – 1 small orange or mandarin orange + coconut sugar
Whipped Topping (see notes for quick version)
- 13 ounce can chilled coconut cream (chill 24 hours) or chilled heavy whipping cream
- 1/4 cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- Splash fresh orange juice
- Topping – Orange zest
Instructions
- Preheat oven to 350°F. If using coconut cream, be sure it has chilled 24 hours or see notes for quick version.
- In a large bowl whisk together the dry ingredients (almond flour, arrowroot starch, baking soda and sea salt). Set aside.
- Â In a stand mixer, beat the eggs, orange juice, orange zest, almond butter, banana, coconut sugar, and extracts for about 1-2 minutes or until creamy. Use a large bowl and hand held mixer, if desired.
- Add the dry ingredients to the wet batter. Mix again until smooth.
- Grease the bottom of a muffin pan. Place thinly sliced orange slices at the bottom of a large muffin pan, pour the batter on top of each, filling to 2/3 full. Max 3/4 full.
- Place in oven for 15-16 minutes or until toothpick inserted into center of mini cakes comes out clean.
- Let cool completely. While cooling, make the orange cream coconut whip.
- Place chilled cream or coconut cream (solid portion of 1 can), honey, vanilla and fresh orange juice, in a large bowl. Beat until fluffy. Place in fridge until ready to serve. (see notes for quick version)
- While muffins are cooling, make the broiled orange topping. Quarter a small orange or mandarin. Slice thinly into 10-12 strips. Place on baking sheet with parchment paper. Sprinkle coconut sugar on top.
- Place oven on broil. Slice/quarter oranges or tangerines and toss with a little melted coconut oil or butter. Just a teaspoon or so.
- Place extra orange or mandarin slices on parchment paper or greased baking sheet and broil orange slices for 3-5 minutes or until orange slices are slightly browned. Remove and set aside.
- Once muffins have cooled, remove and flip them over. You will then want to cut off the TOP PART of the muffin, creating an even bottom. Think of it a s mini upside-down cake.
- Place muffins on cake stand or large plate, with the bottom of the muffin up (it should have the orange cooked on top).
- With a spoon or pipping bag spoon 2 Tablespoons whipped coconut cream top of each cake.Â
- Place the broiled orange slice on top. Drizzle with orange zest and a touch of honey, if desired. Repeat for all upside down muffin/cakes.
- Cakes need to be refrigerated and store well for up to 5 days.
Notes
Baking Tips – If using coconut cream, be sure to chill it first for 24 hours. Refer to this coconut frosting recipe for more detail. If short on time, use any whipped topping of choice!Â
Estimated Nutrition per cake without whipped topping.
- Prep Time: 10 min
- Cook Time: 16 min
- Category: Dessert
- Method: bake
- Cuisine: Dessert
Nutrition
- Serving Size: 1 mini cake
- Calories: 140
- Sugar: 6.5g
- Sodium: 191.3mg
- Fat: 8.5g
- Saturated Fat: 1g
- Carbohydrates: 11.5g
- Fiber: 2g
- Protein: 5g