Cranberry Upside Down Cake Recipe

Name: Cranberry Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Tbs. coconut butter, divided; 1 cup raw cane sugar, divided; 1 1/2 cups fresh cranberries; 11 Tbs. plain soymilk, divided; 2 Tbs. ground flaxseeds; 2 Tbs. molasses; 3/4 cup all-purpose flour; 1/2 cup whole-wheat pastry flour; 3/4 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1 Tbs. apple cider vinegar; 1 cup toasted walnut halves

Servings: persons

8 Tbs. coconut butter, divided
1 cup raw cane sugar, divided
1 1/2 cups fresh cranberries
11 Tbs. plain soymilk, divided
2 Tbs. ground flaxseeds
2 Tbs. molasses
3/4 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 Tbs. apple cider vinegar
1 cup toasted walnut halves

1
Preheat oven to 350F.
2
Line 8-inch cake pan with parchment paper.
3
Melt 2 Tbs.
4
coconut butter in prepared pan set in oven.
5
Tilt pan to evenly coat.
6
Sprinkle 1/2 cup sugar over melted coconut butter.
7
Top with cranberries.
8
Blend 6 Tbs.
9
soymilk, flaxseed, and molasses in blender until smooth.
10
Whisk together flours, remaining 1/2 cup sugar, baking powder, baking soda, and salt in bowl.
11
Add remaining 6 Tbs.
12
coconut butter, 5 Tbs.
13
soymilk, and vinegar.
14
Beat on low speed until moistened.
15
Increase speed to high, and beat 2 minutes, gradually adding flaxseed mixture.
16
Fold in walnuts.
17
Spread batter over cranberries in pan.
18
Bake 40 minutes, or until toothpick inserted in center comes out clean.
19
Cool on rack 20 minutes.
20
Invert cake onto serving plate.
21
Peel off parchment; cool completely.

2597

kcal

Calories

231

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 Tbs. coconut butter, divided, 1 cup raw cane sugar, divided, 1 1/2 cups fresh cranberries, 11 Tbs. plain soymilk, divided, and more.

Yes, Cranberry Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions