There’s something magical about upside-down cakes—the way they emerge golden and caramelized, only to reveal a stunning fruit layer with one dramatic flip.
This Gluten-Free Cranberry Upside Down Cake isn’t just visually stunning; it’s a perfect blend of sweet-tart flavors and textures that gluten-free baking often struggles to deliver.
The ruby-red cranberries melt into a glossy, buttery caramel topping that pairs beautifully with a soft, tender crumb.
If you’re planning a festive brunch, serve this alongside my cozy French Toast Bake for an indulgent pairing that’s perfect for holiday mornings.
And for a savory balance, my Eggs Benedict recipe—complete with rich hollandaise and perfectly poached eggs—is a must.
The secret to this cake? A mix of almond flour and cornstarch, ensuring a moist, delicate bite every time. Whether it’s for the holidays or just because, this cake will quickly become a favorite you’ll bake on repeat.
Why You’ll Be Hooked
- The cranberries provide the perfect sweet-tart contrast to the buttery, caramelized topping.
- A gluten-free crumb that’s soft, tender, and never dense—no one will know it’s GF.
- It’s a showstopper dessert that’s deceptively simple to make.
- You can prep it ahead of time, making it perfect for busy holiday gatherings or weeknight treats.
Gluten Free Cranberry Upside Down Cake Recipe
Equipment
- 9-inch pie plate
- Spatula
- Oven
- Toothpick
- Cooling Rack
Ingredients
- 1 3/4 Cup fresh cranberries
- 1/4 Cup vegan butter
- 1/2 Cup light brown sugar packed
- 1 2/3 Cup gluten free all-purpose flour
- 1/4 Cup granulated sugar
- 3/4 Cup 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 Cup vegetable oil
- 1 egg room temperature
- 1/4 Cup dairy free vanilla yogurt
- 3/4 Cup unsweetened coconut milk from the carton
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Preheat oven to 350°F. Melt 1/4 cup vegan butter and pour it into a 9-inch pie plate. Sprinkle 1/2 cup brown sugar evenly over the butter, then add fresh cranberries.
- In a large bowl, whisk together flour, granulated sugar, 3/4 cup brown sugar, xanthan gum, baking powder, baking soda, and salt.
- In another bowl, whisk together vegetable oil, egg, yogurt, milk, vinegar, vanilla, and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Spread the batter evenly over the cranberries in the pie plate.
- Bake for 45-55 minutes or until a cake tester comes out clean.
- Cool for 10 minutes, then invert onto a plate. Serve warm or at room temperature. Leftovers can be stored covered at room temperature for several days.
