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By Benjamaphone on March 5, 2010
"A slightly different take on a simple vegan upside down cake. I usually use some chia seeds as a binder for my vegan baking adventures, or flax seeds if you can't find chia. Sometimes I add a few drops of warm water to the chia to let them hydrate, they're an amazing egg substitute! The coconut oil and extra citrus give this cake a great tropical..."
Prep Time: 15 mins
Total Time: 1 hrs 30 mins