Looking for a dessert that’s festive, flavorful, and gluten-free? This Gluten-Free Cranberry Upside-Down Cake is a showstopper that combines the tart sweetness of cranberries with a tender, buttery cake. Perfect for holiday gatherings or any special occasion, this cake is as delightful to look at as it is to eat!
Each slice bursts with juicy cranberries glazed in a caramel-like topping, perfectly balanced by the soft and moist gluten-free cake. The vibrant red topping creates a stunning presentation, making it the centerpiece of any dessert table.
What makes it special? The bold, tangy cranberries paired with a sweet, golden cake create a flavor profile that’s both sophisticated and comforting. Plus, it’s entirely gluten-free, ensuring everyone at the table can enjoy a slice of this delicious treat.
Perfect for impressing guests or indulging in a slice of something special, this Gluten-Free Cranberry Upside-Down Cake is a must-bake for the season. Let’s get started and make a dessert that’s as inclusive as it is irresistible!
Gluten-Free Cranberry Upside Down Cake
Equipment
- 9-inch round cake pan
- Sifter or fine mesh sieve
- Mixing bowls
Ingredients
- ¾ cup almond flour
- 2 tsp baking powder
- ½ cup tapioca flour
- ½ tsp fine sea salt
- ⅓ cup coconut flour
- ½ tsp ground ginger
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- 1 stick of unsalted grass-fed butter, at room temperature
- 1 tbsp vanilla extract
- ½ cup full fat coconut cream cream from can of classic organic coconut milk
- 2 large eggs
- ½ cup pure maple syrup
- ¾ cup of pure organic maple syrup
- 12 oz fresh cranberries about 2 cups
- ½ stick of unsalted grass fed butter, melted
- Zest from 1 orange preferably organic
Instructions
- Preheat oven to 350°F (176°C) and butter a 9-inch round pan.
- In a bowl, mix maple syrup, butter, zest, and cranberries; pour into the prepared pan.
- Sift flour, baking powder, salt, and spices in another bowl.
- Cream butter and maple syrup using a mixer.
- Add eggs one at a time, scraping the bowl, then add vanilla.
- Alternately mix in the flour mixture (in 3 parts) and coconut cream (in 2 parts), starting and ending with flour.
- Spread batter over the cranberry layer.
- Bake for 50-55 minutes until golden and firm.
- Cool in the pan on a wire rack before serving.
Notes
- For the best flavor and texture, opt for fresh cranberries instead of frozen.
- Use pure maple syrup for a richer flavor compared to imitation syrup.
Nutrition Facts:
| Calories | 210kcal |
| Total Fat | 18g |
| Carbohydrates | 12g |
| Protein | 4g |
What to Avoid While Making This Recipe?
- Using Incorrect Flour: Ensure you use a gluten-free flour blend that includes xanthan gum or add it separately to maintain the cake’s structure.
- Not Measuring Ingredients Accurately: Baking requires precise measurements. Use a kitchen scale or measuring cups for accuracy.
- Using Cold Ingredients: Cold butter, eggs, or coconut cream can prevent proper mixing. Allow them to come to room temperature before use.