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You are here: Home / Recipe Categories / Desserts / Cupcakes & Cakes / Gluten Free Cranberry Upside Down Cake

Gluten Free Cranberry Upside Down Cake

15 Decby Amy36

Prep Time: 15m
|
Total Time: 1h 10m
|
Gluten free
|
Paleo
|
Vegetarian

Who doesn’t love upside down cake, I mean it’s upside down, come on what is not to love?  This Gluten Free Cranberry Upside Down Cake is a unique way to showcase fresh cranberries.

gluten free cranberry upside down cake

Did you say you love tart and sweet?  Well, do I have the cake for you.

Have you dreamt of a dessert that would make you fall in love with that tart holiday berry by combining some sweetness on top of a moist dense cake?  No reason to continue to dream.  I have all that you dreamt of rolled up in a gluten free, grain free, soy free dessert.

Now that I have answered your cranberry dreams let me tell you about my new obsession called Strike Back a T.V. series on Cinemax. Yes, I have become one of those people.  You know the ones who sit and watch episode after episode.  Though I do feign the pretense of working on my computer while watching, so it is a productive obsession.

Do you have a series that you love and are addicted too?  Please share so I don’t feel alone in my obsession.
gluten free cranberry upside down cake-4 gluten free cranberry upside down cake-2 gluten free cranberry upside down cake-3 Gluten Free Cranberry Upside Down Cake Collage

Gluten Free Cranberry Upside Down Cake
Author: Amy Stafford
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Serves: 10
Ingredients
  • [br][b]Topping:[/b]
  • 3/4 cup of pure organic maple syrup
  • 1/2 stick (4 tablespoons) unsalted grass fed butter, melted
  • 12 ounces fresh cranberries (about 2 cups)
  • Zest from 1 orange, preferably organic
  • [br][b]Cake:[/b]
  • 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/3 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 stick (4 ounces) unsalted grass fed butter, at room temperature, plus more for the pan
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup full fat coconut cream (cream from can of [url href=”http://www.amazon.com/Native-Forest-Organic-Classic-13-5-oz/dp/B001HTJ2BQ”]classic organic coconut milk[/url])
Instructions
[br][b]Topping:[/b]
  1. Preheat the oven to 350°F (176°C). Butter a 9-inch round pan
  2. In a bowl stir to combine maple syrup, butter, zest and cranberries. Pour into prepared pan.
[br][b]Cake:[/b]
  1. Sift the flour, baking powder, salt and spices together in a bowl.
  2. Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter and maple syrup.
  3. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla.
  4. Add the flour mixture in 3 additions, alternating with the coconut cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally.
  5. Spread the batter over cranberry topping.
  6. Bake for 50 to 55 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.
3.2.2925

You might also like:

Cranberry Orange Holiday Bars

Cranberry Orange Holiday Bars Recipe are gluten free with gooey sweet tart flavor | ahealthylifeforme.com

Cranberry Orange Scones

How to Make Cranberry Orange Scone Recipe | ahealthylifeforme.com

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Under: Cupcakes & Cakes, Desserts, Fall, Gluten Free, Paleo, Winter 36 Comments

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Comments

  1. Rachel @ Baked by Rachel says

    December 15, 2014 at 7:25 am

    Stunning! I’d be so happy to have a slice and that cake stand is gorgeous!

    Reply
    • Amy Stafford says

      December 15, 2014 at 11:54 am

      Thanks Rachel. I love my cake stand, purchased from provisions @ Food52.

      Reply
  2. Christie - Food Done Light says

    December 15, 2014 at 7:57 am

    This cake is gorgeous. What a great way to celebrate Christmas.

    Reply
    • Amy Stafford says

      December 15, 2014 at 11:53 am

      Thanks Christie!

      Reply
  3. MJ says

    December 15, 2014 at 8:39 am

    OMG Goodness. This cake looks amazing! I love cranberries. Your presentation is gorgeous. It’s like I can taste it right from the pics. Pinning!

    Reply
    • Amy Stafford says

      December 15, 2014 at 11:53 am

      Thanks MJ!

      Reply
  4. Sara @ Bitz & Giggles says

    December 15, 2014 at 10:11 am

    Amy, this cake is gorgeous and perfect for the holidays!

    Reply
    • Amy Stafford says

      December 15, 2014 at 11:53 am

      Thank you Sara!

      Reply
  5. Sheena @ Hot Eats and Cool Reads says

    December 15, 2014 at 10:52 am

    This is such a gorgeous cake! It sounds so delicious with all the cranberries!

    Reply
    • Amy Stafford says

      December 15, 2014 at 11:53 am

      It really is Sheena.

      Reply
  6. Tonia from TheGunnySack says

    December 15, 2014 at 11:51 am

    What a pretty cake! It is perfect for the holiday season!

    Reply
    • Amy Stafford says

      December 15, 2014 at 11:52 am

      Thank you Tonia

      Reply
  7. Beth says

    December 15, 2014 at 6:50 pm

    I am addicted to Dance Moms 🙂 but I also watch AND do computer work – it’s the only way I let myself watch TV!

    Reply
  8. Kacey @ The Cookie Writer says

    December 15, 2014 at 11:51 pm

    This looks amazing! My mother-in-law suffers from Celiac and we are always trying to find simple recipes for her (that I end up making!)

    Reply
    • Amy Stafford says

      December 16, 2014 at 8:20 am

      Kacey, I hope she enjoys the recipe and you enjoy making it!

      Reply
  9. Andi @ The Weary Chef says

    December 16, 2014 at 12:28 am

    You’re right, I do love upside down cakes! I’ve never seen a cranberry one, but I would love to try this, Amy!

    Reply
    • Amy Stafford says

      December 16, 2014 at 8:20 am

      Hope you enjoy it Andi.

      Reply
  10. Jen @ Simple Nails and Beauty says

    December 16, 2014 at 8:01 am

    This looks really yummy. I love cranberries! And that cake stand is adorable!

    Reply
    • Amy Stafford says

      December 16, 2014 at 8:20 am

      Thanks Jen!

      Reply
  11. WholeYum says

    December 16, 2014 at 8:48 am

    Beautiful photography!! Sounds and looks SO good!!

    Reply
    • Amy Stafford says

      December 16, 2014 at 9:41 am

      Thank you!

      Reply
  12. Ginny McMeans says

    December 16, 2014 at 2:52 pm

    I saw this earlier on pinterest and fell in live with it. I have to make it!

    Reply
    • Amy Stafford says

      December 16, 2014 at 5:27 pm

      Hope you enjoy it Ginny!

      Reply
  13. Stephanie Alo says

    December 16, 2014 at 7:04 pm

    We LOVE cranberries at our house. I cant wait to make this!

    Reply
    • Amy Stafford says

      December 16, 2014 at 8:59 pm

      I hope you enjoy it Stephanie.

      Reply
  14. [email protected] says

    December 16, 2014 at 9:43 pm

    Awesome! I grew up on upside down cake but I love the twist you have on it. Thanks for the great recipe!

    Reply
    • Amy Stafford says

      December 17, 2014 at 9:34 am

      Your welcome Chrysta, enjoy!

      Reply
  15. Caralyn @ glutenfreehappytummy says

    December 18, 2014 at 11:34 pm

    wow this is just GORGEOUS!

    Reply
    • Amy Stafford says

      December 19, 2014 at 8:12 am

      Thanks Caralyn.

      Reply
  16. Aimee @ ShugarySweets says

    December 19, 2014 at 7:36 am

    How gorgeous is this cake??? I’m obsessed with all things cranberry right now, and love the hint of orange zest too!

    Reply
    • Amy Stafford says

      December 19, 2014 at 8:13 am

      Thanks Aimee. I am loving on cranberries right now too.

      Reply
  17. Margaret Haffner says

    December 22, 2014 at 7:41 am

    Hi, could you please clarify the amount of butter for the topping – is it half a stick, or is it 4 ounces (which would be a full stick)? Thank you

    Reply
    • Amy Stafford says

      December 22, 2014 at 2:02 pm

      Hi Margaret, Thanks for the catch, it should say 4 tablespoons. I apologize for the typo. Have a wonderful holiday!

      Reply
  18. Cynthia says

    December 4, 2015 at 12:05 am

    Taste great! Cake is light and moist and goes well with ice cream. Will definitely make again and again.

    Reply
    • Amy says

      December 4, 2015 at 2:06 pm

      Thanks for letting me know Cynthia. I will have to try it with some ice cream next time!

      Reply
  19. Abri says

    December 25, 2017 at 2:01 pm

    I love this cake. So beautiful and the perfect texture. I’ve made it twice now! 🙂 Thanks!

    Reply

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Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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