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Gluten Free Cranberry Upside Down Cake

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 Recipe | ahealthylifeforme.com

Gluten Free Cranberry Upside Down Cake

5 from 2 votes
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 10

Ingredients


Topping:

  • 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


Cake:

  • 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 classic organic coconut milk

Instructions

Topping:

  • Preheat the oven to 350°F (176°C). Butter a 9-inch round pan
  • In a bowl stir to combine maple syrup, butter, zest and cranberries. Pour into prepared pan.

Cake:

  • Sift the flour, baking powder, salt and spices together in a bowl.
  • Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter and maple syrup.
  • Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla.
  • 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.
  • Spread the batter over cranberry topping.
  • 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.

Categories:

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36 comments on “Gluten Free Cranberry Upside Down Cake”

  1. 5 stars
    Taste great! Cake is light and moist and goes well with ice cream. Will definitely make again and again.

  2. Avatar photo
    Margaret Haffner

    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

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

  3. Avatar photo
    Aimee @ ShugarySweets

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

  4. Avatar photo
    chrysta@noshed

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

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