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Flourless Apricot Upside-Down Cake

  • Author: Alice Nichols
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Dessert


Apricots and almonds always taste delicious together and this cake made with almond flour is moist and full of flavour. The cinnamon and nutmeg adds a sweet spice to this cake. You can substitute the apricots for any other stone fruit.


  • 1 tin of apricot halves in juice or 6 apricots halved.
  • 1 1/3 cup almond meal
  • 2 eggs
  • 1/2 cup rice malt syrup (honey or other natural sweetener could also be used)
  • 2 tablespoons coconut milk
  • 1/3 cup extra virgin olive oil (mild flavour)
  • 1/4 tsp cinnamon powder
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons bicarbonate of soda
  • 1/2 teaspoon vanilla bean paste
  • pinch of nutmeg


  1. Preheat oven to 160C.
  2. Grease four ramekins or one 20cm baking dish and lay halved apricots on the base insides facing down.
  3. Lightly beat eggs and add almond meal, rice malt syrup, olive oil, cinnamon, nutmeg
  4. vanilla bean paste, milk, bicarbonate of soda and baking powder.
  5. Place dish or ramekins onto an oven tray and bake for 25 mins or until the center of the cake no longer feels wet and springs back lightly when touched.
  6. Take out of the oven and leave for 5 mins before turning out onto a cake board or stand.
  7. Serve with a dollop of full-fat cream or coconut cream.

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