Cranberry Upside Down Cake – Vegan Recipe

Name: Cranberry Upside Down Cake – Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Packed Light Brown Sugar; 1/3 cups Orange Juice, Divided Use; 4 Tablespoons Butter Substitute (smart Balance, Earth Balance Etc), Divided Use; 1 bag 12-16 Ounce Bag Fresh Or Frozen Cranberries; 1-1/2 cup All-purpose Flour; 3 teaspoons Baking Powder; 1/4 teaspoons Salt; 1 whole Very Ripe Banana, Peeled; 1/3 cups Canola Oil; 1 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 1/2 cups Plant-based Milk (almond Milk, Rice Milk, Soy Milk Etc)

Servings: persons

3/4 cups Packed Light Brown Sugar
1/3 cups Orange Juice, Divided Use
4 Tablespoons Butter Substitute (smart Balance, Earth Balance Etc), Divided Use
1 bag 12-16 Ounce Bag Fresh Or Frozen Cranberries
1-1/2 cup All-purpose Flour
3 teaspoons Baking Powder
1/4 teaspoons Salt
1 whole Very Ripe Banana, Peeled
1/3 cups Canola Oil
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/2 cups Plant-based Milk (almond Milk, Rice Milk, Soy Milk Etc)

1
Preheat oven to 350 F. Note: Make sure skillet is equipped with an oven-safe handle. The skillet will be put directly into oven for baking later on.
2
In a 12-inch oven safe skillet over medium heat, heat brown sugar, 2 tablespoons of orange juice and 2 tablespoons of butter substitute, stirring continuously until mixture begins to bubble and butter has completely melted. Remove skillet from heat, set aside and let the mixture cool.
3
Bring remaining orange juice and bag of cranberries to a simmer in a medium-large saucepan, stirring regularly. Continue heating until most of the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.
4
In a large bowl, stir together the all-purpose flour, baking powder and salt. Set aside.
5
Place the peeled banana in a separate large bowl. Mash banana and stir in remaining 2 tablespoons butter, canola oil, granulated sugar and vanilla extract. Stir or mix with an electric mixer until all ingredients are mixed together and there is a light, fluffy consistency.
6
Add flour mixture to banana mixture stirring in with 1/2 cup milk. Spread batter over cranberries in the skillet.
7
Put skillet into the heated oven and bake for 35 minutes. Remove skillet from oven. Carefully invert the cake onto a serving plate, remove the skillet and let cake cool for at least 20 minutes before serving. Best if served warm. Goes great with almond ice cream!

776

kcal

Calories

Fat

121

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 12 ingredients. The key ingredients include: 3/4 cups Packed Light Brown Sugar, 1/3 cups Orange Juice, Divided Use, 4 Tablespoons Butter Substitute (smart Balance, Earth Balance Etc), Divided Use, 1 bag 12-16 Ounce Bag Fresh Or Frozen Cranberries, and more.

Yes, Cranberry Upside Down Cake – Vegan 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 – Vegan

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