In this Gluten-Free Cranberry Upside Down Cake, the cranberries are at the top and ready to be enjoyed first. This dessert is made from a gluten-free cake batter that will leave you feeling full of joy!
The festive red berries on top take center stage in this dish while adding some extra antioxidants and vitamins into your diet.
One of my best friends has celiac disease, which means I’m always on the lookout for delicious, gluten free versions of classic holiday treats.
And this gluten free Cranberry Updside Down Cake? Well let’s just say, even the gluten lovers will enjoy it!
Whether you avoid gluten due to an intolerance or preference, or have someone in your life who does, you’re going to love this holiday treat that’s suitable for all!
I love that it’s not too sweet, and it’s not too dense like a lot of gluten free cakes tend to be. Nope – this treat has some lovely fluffiness to it, and the crunch of almonds balances it out wonderfully. Add to that, it’s absolutely gorgeous to look at!
|Prep Time: 20 mins|
|Cook Time: 1 hour 10 mins|
|Total Time: 1 hour 30 mins|
- For the Toppings:
- ¾ cup brown sugar, firmly packed
- ¼ cup I Can’t Believe It’s Not Butter
- 12 oz fresh cranberries, washed with the water drained away
- For the Cake:
- 1¾ cups rice flower
- 2 tsp. baking powder
- ½ tsp. sea or kosher salt
- ¼ tsp. cinnamon (ground)
- 1½ cups white sugar
- ½ cup I Can’t Believe It’s Not Butter
- 3 large eggs
- ½ cup plain greek yogurt or sour cream
- ¼ cup almond milk
- juice from half an orange
- Preheat oven to 350F and prepare a 9-inch cake pan by greasing it
- In a small saucepan on medium high heat, melt ¼ cup I Can’t Believe It’s Not Butter with ¾ cups packed brown sugar. Stir regularly, and cook until it bubbles, and then remove from heat.
- Pour I Can’t Believe it’s Not Butter and brown sugar mixture into the bottom of the greased cake pan.
- Spread the fresh cranberries over the mixture, distributing evenly across the mixture.
- In a medium bowl, whisk together rice flower, baking powder, sea salt, and cinnamon, and set aside.
- In a separate medium bowl, beat together white sugar and 1/2 cup I Can’t Believe it’s Not Butter until fluffy. Add eggs, one at a time, and beating the mixture after each addition. Stir in the freshly squeezed orange juice.
- Combine half of the dry ingredients into the wet egg mixture bowl, and then beat in the Greek yoghurt or sour cream. Add in the rest of the dry ingredients and almond milk, beating the mixture as you add to combine.
- Pour the cake batter over the fresh cranberries in the cake pan, and smooth out the surface.
- Reduce heat on the oven from 350°F to 325°F, and bake for about an hour.
- Remove from oven and let the cake cool in the pan for 10 minutes or so.
- Loosen the cake from the pan by using a kitchen knife, running it around the rim of the cake pan to separate the cake from the pan.
- Turn the cake over onto a platter.