Gluten-Free, Vegan, Serves 12

• 1 cup almond flour
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1/3 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped
• 1/4 cup coconut sugar

Directions:

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray. In a medium bowl, whisk together the almond flour, gluten-free flour blend, baking powder, baking soda, and salt. In another bowl, whisk together the applesauce, maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chopped pecans.

In a small bowl, mix together the coconut sugar and 1 tablespoon of water to make a paste. Spread the paste evenly over the bottom of the prepared cake pan. Pour the cake batter over the sugar mixture and smooth out the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a plate or cake stand. Serve the pecan upside-down cake warm or at room temperature, garnished with additional chopped pecans or fresh fruit if desired.