Gingerbread Cake (with upside down additions)

Ingredients:

• 6 T coconut oil
• 2/3 cup brown sugar
• 2 eggs replaced
• 1/3 cup molasses
• 1/2 cup coconut milk
• 1/2 cup WW flour
• 1 cup unbleached flour
• 1 tsp baking soda
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp salt

Directions:

Combine dry ingredients in a bowl. Cream together brown sugar, molasses and coconut oil then stir in replaced eggs and coconut milk. Pour wet ingredients over dry ingredients and stir until just mixed. Spread into a greased square (8x8 or 9x9) cake pan and bake at 350 for 35min.

For upside down gingerbread:

Crumble brown sugar and oats into the bottom of the greased pan. Sprinkle with cinnamon and ginger, then put fruit on top. You can use a large can of fruit cocktail (rinsed and drained well) or apple rings or pinapple rings or a mix. Pineapple doesn't shrink much, but if you use only apple rings, make sure to overlap them a bit. The apples shrink by 1/3 or more.

After you fix up your toppings, on the bottom of the pan, simply pour the gingerbread batter over the top and bake as directed. If you let the cake cool for a few minutes (5-10min) it's slightly easier to flip over onto a board.