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A cranberry and blueberry upside down cake that’s simple, easy and so delicious. The perfect treat with a hot cup of tea or coffee. Vegan Recipe. Jump to Recipe
It cant be holiday season without a cranberry upside down cake.. can it! And of course we ate most of it.. so just the one slice picture:D This is a cranberry blueberry mix as I love the balance of sweetness with the tart cranberries!
I used up the cranberries for the chutney, now waiting to get some more so I can make the cake again and put up a whole cake picture. or maybe do a step by step!
This cake is from our Thanksgiving spread. Other dishes from the menu
And some others should get posted soon..
The cake is mildly sweet, so add a couple of Tablespoons of sugar more if you like your cake nicely sweet.
Some other holiday cakes posted before
And the simple and eat anytime Chocolate cake.
Hope you all love this simple cranberry tang! I am off to sleep now this afternoon after a painful visit to the dentist.. darn getting a filling done is tiring and the numbness is gone.. so painful now..grr.. ok i cant do grr.. it hurts.
Cranberry Blueberry Upside Down Cake
A cranberry and blueberry upside down cake that's simple, easy and so delicious. The perfect treat with a hot cup of tea or coffee. Vegan Recipe.
Ingredients
- 3/4 cup fresh cranberries and blueberries
- 1 Tbsp melted Earth balance or coconut oil
- 1 Tbsp raw granulated sugar powdered or any powdered sugar.
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom or cinnamon
- 1 pinch clove powder
- 1 teaspoon flaxmea
- 2 Tbsp hot water
- 1/3 cup water
- 1 teaspoon vinegar
- 4 Tbsps raw sugar
- 2 Tbsps coconut oil
Instructions
- Take 3/4 cup total fresh cranberries and blueberries or just cranberries.
- Toss them in 1 Tbsp melted Earth balance or coconut oil and 1 Tbsp raw granulated sugar powdered or any powdered sugar.
- Put this mixture in greased or parchment lined pan and in the oven at 370 degrees F to cook for 15 minutes till you mix and add cake batter
- In a bowl, mix in 1/2 cup whole wheat pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/8 teaspoon each of spices(nutmeg, allspice, cardamom or cinnamon and pinch of clove powder). Mix well.
- In another bowl, mix 1 teaspoon flaxmeal with 2 Tbsp hot water and keep for 2 minutes.
- Add this flax mix to 1/3 cup water, add 1 teaspoon vinegar, 4 Tbsps raw sugar and 2 Tbsps coconut oil or softened earth balance butter, mix well for a minute till all sugar is well combined.
- Add in the flours and mix until just about combined. Add more water if the batter is too thick. The batter should be like a thick pancake batter and not too runny.
- Drop batter in the hot pan with cranberries and blueberries. Spread evenly and bake for 35-45 minutes until toothpick from the center comes out clean(no batter sticks to it)
- Let the cake sit in pan for 5-10 minutes.
- Remove from pan, Place upside down, drop any syrup if in the pan on the cake, and serve!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 541kcal, Carbohydrates: 81g, Protein: 7g, Fat: 22g, Saturated Fat: 18g, Sodium: 153mg, Potassium: 376mg, Fiber: 6g, Sugar: 31g, Vitamin C: 5mg, Calcium: 97mg, Iron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This cake is heading to Hearth and soul blog hop and Slightly indulgent Tuesdays. Vardhini’s sinful delights, Vardhini’s Bake Fest event hosted by Sangeetha at Spicy Treats, and Radhika’s lets cook 10
Do you have any suggestions on making this gluten-free please? It sounds so good!
Use 1/2 cup almond flour 1/3 cup oat flour 1/4 cup potato starch