Starfruit Upside Down Cake
1.5 cups almond flour
1 cup Kite Hill Greek Yogurt
3 eggs (Vegan adaptation; puree of one ripe plantain)
1 Tablespoon cinnamon
1 Tablespoon vanilla extract
1 sliced starfruit; or preferred fruit
1 Tablespoon maple syrup
amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “getwelli-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “My Amazon Picks”;
amzn_assoc_linkid = “f701012481e81f498e5ddfb9d1b8d671”;
amzn_assoc_asins = “B079DM61Z8,B0019LPM0C,B008BULFWS,B00Z7ZLQCY”;
Preheat the oven to 325°F. Place parchment paper at the bottom of a 9” springform pan and grease the sides with coconut oil. Combine sliced starfruit with maple syrup and lay in whatever pattern you’d like inside the springform pan.
In a separate bowl, whisk together stevia, yogurt and eggs. Next stir in dry ingredients until combined and lump free.
Pour batter into springform pan and bake for 30 minutes. When finished let cool before releasing and flipping your cake. Then scarf!