Thursday, March 3, 2011


I saw this on Plant Based Health and thought it looked yummy.  But I also just really like the name.  Anything called "flip" should be good, right?

It was really easy and quite good.  I served it (of course) with leftover coconut cream.

1 c. whole pecans
1 apple, 1/4-inch diced
1/3 c. maple syrup
1/2 c. non-dairy milk

1 1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt

3/4 c. unsweetened applesauce
1/2 c. agave nectar
1 t. vanilla

  • Preheat oven to 350.
  • In a 9-inch baking dish, spread a single layer of pecans and top with a layer of apple.
  • Drizzle with maple syrup and non-dairy milk.
  • In a bowl, mix dry ingredients.
  • Add applesauce, agave, and vanilla and stir until well combined.
  • Dollap batter over apples and pecans, and carefully spread evenly.
  • Bake for 25-35 minutes, until a toothpick comes out clean.  (Original recipe said 30-35, but mine was a bit over done at 30 minutes.  I think I'll try a few minutes less next time.)
  • Remove from oven and carefully flip cake onto a platter.

No comments: