Cranberry Upside Down Cake (Paleo, Gluten-free, AIP, Low FODMAP)

vanilla ice cream on paleo cranberry upside down cake

Cranberry Upside Down Cake (Paleo, Gluten-free, AIP, Low FODMAP)

Cranberry Upside Down Cake is so pretty, festive and tempting. You'll love pulling this golden brown cake from the oven with its bright silky red edges bubbling. But wait, you need to let it cool, then flip, and dislodge it from the pan -- wowee! Enjoy this beauty for the holidays or for any fall or winter dessert.

This tender cake topped with copious caramel and cranberries is Paleo, Gluten-free, AIP and Low FODMAP. But serve it to everyone; it's just lovely. Ice cream on top, optional but also lovely.

Course Dessert

Cuisine American

Keyword aip, cranberry, gluten-free, low-FODMAP, paleo, upside down cake

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 297kcal

Author Megan

Cost $5

Equipment

8 or 9" cheesecake pan or regular cake pan
mixing bowl
small saucepan

Ingredients

Caramel Sauce and Cranberries

10 ounces cranberries fresh or frozen
1/3 cup coconut cream or coconut milk
1/4 cup coconut sugar or maple sugar
2 pinches sea salt

Upside Down Cake batter

½ cup cassava flour : use only Otto's or Bob's brands for success; the other brands are too starchy - Use the first ingredient link for 15% off Otto's.
½ cup coconut sugar or use maple sugar or cane sugar if you want the cake to turn out paler in color
1/2 cup + 2 Tablespoons tiger nut flour or blanched almond flour if you prefer (not for AIP)
¼ cup collagen <-- see link and DISCOUNT code (Use code BEAUTIFUL10 at check out.)
1 Tablespoon gelatin <-- see link and DISCOUNT code (Use code BEAUTIFUL10 at check out.)
½ teaspoon cinnamon
½ teaspoon baking soda sifted
¼ teaspoon sea salt
⅓ cup avocado oil or olive oil
⅓ cup coconut milk room temperature or warm (not chilled), or preferred milk
3 Tablespoons filtered water
2 teaspoons lemon juice

Instructions

Preheat oven to 350℉. Grease baking dish (8" or 9" cheesecake pan if you know it doesn't leak at all, or regular round cake pan). (I use coconut oil or Grain Brain's palm oil to grease.) Place cranberries in the bottom of cake pan, spread out evenly. Set aside.
Make easy fast caramel in small saucepan: Place coconut cream and coconut sugar in small saucepan. Turn heat to medium and bring to simmer, stirring/whisking to dissolve sugar.
Once simmering, reduce heat to very low and maintain simmer for 5 minutes. Stir occasionally. Turn off heat and stir in sea salt. Set aside but keep warm.
In a medium size mixing bowl, combine dry ingredients: cassava flour, granulated sweetener, tiger nut flour, collagen, gelatin, cinnamon, baking soda and sea salt.
Add liquid ingredients: oil, milk, water and lemon juice, and stir to mix. I use an electric handheld mixer on medium speed until the mixture is combined.
Pour caramel over cranberries. It doesn't need to be perfectly evenly distributed.
Scrape down the sides of the mixing bowl with a spatula, and scrape/scoop batter into prepared baking dish. (Batter will be thick.) Use lightly wetted finger tips or wetted offset spatula to smooth top surface before baking. (Some of the berries may show through. The cake layer doesn't look very thick before baking.)
Bake 25 to 30 minutes, until browned all over and slightly puffed and the red berry juices are bubbly frantically around the edges.
Fully cool on rack. Slide knife around perimeter of cake to loosen any sticky spots. Hold serving plate over pan, and holding top of pan and bottom of plate, flip over. Remove pan, replace any loose cranberries that fall out. Slice, and serve.

Notes

Storage

Seal and store leftover cake on the counter overnight or in the fridge for up to 3 days. Warm gently before enjoying, or eat chilled.

What ice cream to serve on top

Here are two favorite dairy-free ice cream recipes if you'd like to make homemade. Both flavors go great with this cake, and both recipes are fast and easy to make:

Nutrition