Upside Down Cardamom Plum Cake

Cake Ingredients

• 1 cup Almond Flour

• 3 large eggs

• 1/4 cup Maple or Coconut Syrup

• 1/4 cup Coconut Oil

• 3 tsp. Vanilla Extract

• 1 tsp. Cream of Tartar

• 1/2 tsp. Cardamom Powder

• 1/4 tsp. Cinnamon

• 1/4 tsp. sea salt

Plum Layer

• 5 ripe plums

• Coconut Oil Spray

Plum & Tocos Coconut Cream

• 1 can of BPA-free Coconut Milk

• 1 ripe plum

• 1 tablespoon Tocos

• 3 tsp. probiotic powder (15-20 billion cfu)
   

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Directions

Cardamom Plum Cake

1. Preheat the oven to 350 degrees Fahrenheit and coat a round, 7-inch cake pan with coconut oil or ghee.

2. Whisk the eggs until liquified, then add the Lakanto Syrup and whisk again to incorporate.

3. Add the remaining ingredients and mix until well incorporated into a batter. Set the batter aside to prapare the plums.

4. Cut the plums into thin slices and coat them with the coconut oil and, if desired, a tablespoon of the syrup for extra sweetness.

5. Place the plums on the bottom of the pan then pour the batter on top.

6. Bake in the oven at 350 degrees Fahrenheit for an hour or until a knife comes out clean. Cool on a rack before cutting and serving with plain coconut cream or the version below.

Plum & Tocos Coconut Cream

1. Refrigerate the can of coconut milk then scoop out the coconut cream that rises to the top.

2. Place in a clean glass bowl then whip it up until it becomes smooth.

3. Scoop in the probiotic powder mix.

4. Cover the bowl with a cheesecloth and place in a dark, cool area for 24-48 hours. It should taste tangy. Once ready, place in the refrigerator for a few hours.

5. For the plum & Tocos version, cut the plum into quarters in a small pot with two tablespoons of water to simmer until soft at medium-low temperature.

6. Once softened, take it off the heat and let it cool.

7. Blend the cooled, soft plum with a tablespoon of Tocos and the coconut cream until well incorporated.