Sliced kiwi is so pretty that I thought it deserved to be featured in an upside cake. I came up with this recipe, that is a lot more moist than my usual cakes, but decided that I like it better that way. This is why I decided to call it a "pudding" cake, that and because it tastes great warm, but also does well cold, straight out of the fridge, making it so much like pudding. This keto-friendly upside down kiwi lime pudding cake is beautiful and delicious, and it's fun to have it warm right after it's made with a little yogurt, ice cream or whipped cream while still looking forward to tasting it's colder side when you go back for leftovers (if there are any).
Upside Down Kiwi Lime Pudding Cake Recipe
Ingredients:
- 2 tablespoons sugar-free honey substitute
- 3 kiwis, sliced
- 3 tablespoons Lakanto granulated monk fruit sweetener
- ½ cup homemade creamy coconut yogurt (*May sub with homemade high-fat yogurt if not vegan.)
- ½ cup hazelnut butter
- 3 tablespoons vegan butter or extra virgin coconut oil, melted (*May sub with unsalted butter or ghee if not vegan.)
- ½ teaspoon brandy extract
- 3 tablespoons golden flaxmeal, soaked in 1 cup unsweetened coconut milk beverage (*Or other unsweetened non-dairy milk.) for 5 minutes
- 3 tablespoons lime juice, freshly squeezed
- 6 tablespoons coconut flour
- ½ cup oat fibre
- ¼ cup vegan vanilla protein powder (*May sub with vanilla whey isolate if not vegan.)
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Lime zest (*optional garnish)
- Toasted hazelnuts, chopped (*optional garnish)
Directions:
Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Drizzle the honey on the bottom of the pan, then arrange sliced kiwis in a single layer to cover.
Mix yogurt, melted vegan butter, hazelnut butter, sweetener, lime juice, and brandy extract in a standing mixer until smooth.
In a small bowl, sift together the coconut flour, oat fibre, vanilla protein powder, ground ginger, cinnamon, baking soda, baking powder and salt.
Add the flour mixture to the liquid mixture and combine until thick, but slightly runny. Pour the mixture over the kiwis.
Bake 40-45 minutes or until slightly browned and a toothpick comes out clean. Let the cake cool 10 minutes before removing the springform. Cool another 20 minutes before carefully flipping the cake over a wire rack or cake stand. Garnish with lime zest and hazelnuts. Serve warm topped with keto coconut or standard whipped cream, or keto coconut milk vanilla ice cream or standard keto vanilla ice cream if not vegan. Yogurt also works too!
Did you make this keto upside down kiwi lime pudding cake recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
