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Cranberry Upside-Down Cake from What The Fork Food Blog (gluten free and dairy free) | whattheforkfoodblog.com

Cranberry Upside-Down Cake

4.64 from 11 ratings
This Cranberry Upside-Down cake is the perfect combination of sweet and tart. Fresh cranberries are the star of this delicious dessert. Serve it for Thanksgiving, Christmas, or any time of the year – your guests will leave satisfied and happy!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
By: Sharon Lachendro
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Ingredients

  • 1 3/4 C fresh cranberries
  • 1/4 C vegan butter
  • 1/2 C light brown sugar packed
  • 1 2/3 C gluten free all-purpose flour
  • 1/4 C granulated sugar
  • 3/4 C light brown sugar packed
  • 3/4 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 C vegetable oil
  • 1 egg room temperature
  • 1/4 C dairy free vanilla yogurt
  • 3/4 C unsweetened coconut milk from the carton
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Instructions

  • Preheat oven to 350 degrees.
  • Melt the 1/4 cup of vegan butter and pour over the bottom of a 9 inch pie plate (preferably a deep dish but regular will work). Sprinkle 1/2 cup of light brown sugar evenly over the butter and top with the fresh cranberries.
  • In a large bowl, whisk together the flour, granulated sugar, 3/4 C brown sugar, xanthan gum, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the vegetable oil, egg, yogurt, milk, vinegar, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and mix well. Pour over the cranberries and spread the batter evenly in the pan.
  • Bake at 350 degrees for 45-55 minutes or until a cake tester comes out clean. Mine took 45 minutes in my convection oven.
  • Cool in the pan for 10 minutes then invert onto a cake stand or plate. Serve warm or room temperature. Leftovers can be stored covered at room temperature for several days.

Notes

For a non-dairy free version use regular butter, yogurt, and buttermilk in place of the melted butter, coconut milk, and vinegar. *Use regular all-purpose flour in place of the gluten free flour and omit the xanthan gum for a non-gluten free cake.

Nutrition Information

Serving: 1g | Calories: 309kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 187mg | Potassium: 78mg | Fiber: 2g | Sugar: 28g | Vitamin A: 200IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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