Vegan grape upside down cake recipe. vegan zucchini upside down cake recipe

 Have you EVER? I'd never heard of it either! Grape upside down cake...turns out, it's delicious...a real keeper...

 My recipes are, as always, freestyle. This is a nice way of saying, use what you have...if you have no sugar, use honey...if you have no coconut oil, use olive oil...if you have no wheat flour, grind up some oats...quit messing around and put it in the bowl.....make it go!

Cooking off the moisture in the grapes until they just begin to spew their insides out...medium heat...with coconut
oil, or butter for a real upsidedown cake flair.

I spread the batter evenly over the angry grapes.

 30 minutes...Oh delight!

It's bursting with texture, colors, and flavors, all while using up the fall harvest's over achievers.
You could just use my idea, and substitute your own cake or muffin recipe, or use mine...but I'll have you know it's a double duty deal...I'm a mom after all!
Okay here's the recipe
it's for one large upside down cake and 12 muffins. (the muffins don't have any grapes, but you could push one into the middle of each one, that'd be delicious.) 
Mix together wet ingredients

3-5 cups grated zucchini
7-10 dates, prunes, figs...whatever you have
1 cup moisture...I used home made grape sauce, but you could use applesauce, banana, yogurt, eggs, pond water,  whatever.
1/4 cup melted coconut oil
1/3 cup honey


Then the dry ingredients
1.5 cups rolled oats
1/2 cup almond meal or almond flour
2 cups wheat or spelt flour or kamut flour
1/2 cup total steel cut oats, or quinioa
1/2 cup coconut sugar, or cane sugar, or maple syrup, or more honey...just add honey or syrup to the wet ingredients
Then add cinnamon...3+ tablespoons
baking powder and soda 1 teaspoon of each...mix well, then add
1/2 cup raisins and 1 cup cranberries
cook at your favorite oven temp...mine is 400 for 25-30 minutes.
ABOUT YOUR BATTER...it should not be runny...it should not ooze far if you put a large spoonful on a plate...well maybe fall a tiny bit, but definitely not run or pour...if it's too runny, add more of one dry ingredient. you'll have to put even spoonfuls on top of the hot grapes and then spread it out evenly, gently, carefully. When you take it out of the oven it should be brown and bubbly...

I put about an inch to an inch and a quarter of batter on top of the grapes and made a dozen muffins with the rest of the batter...they freeze nicely...great for a quick snack or a school lunch...it's called 2 birds baby, 2 birds...mommy style!

Here's a link to a cool new blog I've just started exploring http://www.dietdessertndogs.com/2012/09/27/wellness-weekend-septemer-27-october-1-2012/
check it out!