Cranberry Blueberry Upside Down Cake

A cranberry and blueberry upside down cake served on a white plate with fresh cramberries

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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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: Vegan

Keyword: easy cake recipe, fruit cake, vegan cake recipe

Servings: servings (makes a 6 inch tiny cake. or 2 small ramekins)

Author: Vegan Richa

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

US Customary - Metric

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

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