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.

No additional tips available.

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

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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.

Cranberry Upside Down Cake

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